Cappello's in Palermo

 

When we travel we usually do not have a plan, other than a place to stay and a ticket to come home. Blame it on two things: 1) The internet being available on the cell phone. 2) Life is too short to be stressed and rushed on a holiday.

We usually walk around wherever we are staying, then rent a car and drive into the countryside, and then walk around again. I am the one who finds where we will eat. Which means it has to grab my attention. I have to have a feeling about it and I rarely make mistakes... not because I am a genius, but because we are a family who loves the whole food thing. Plus I have three people who trust my intuition and rely on the wow factor of "Mom how did you know?"

 

 

 

 

"One of Palermo's finest bakeries, Cappello is famous for its setteveli (seven-layer chocolate-hazelnut cake), invented here and long since copied all over Palermo. Its counter tempts with other splendid pastries and desserts, including the dreamy delizia di pistacchio (a granular pistachio cake topped with creamy icing and a chocolate medallion), not to mention velvety, ricotta-filled cannoli and fresh, glossy cornetti (croissants)." via Lonely Planet

 

 

 

Cappello's is not far from where we are staying. When we walked passed it, I turned around, walked back, peeked inside: Not a soul was there except the people who worked there, which usually is a red flag for me (As if to say, "It cannot be good if nobody is there.") But THE CAKES just seemed to sing straight to my tastebud's vision of loveliness, "This is your day!"

And holy moley guacamole those cakes were sensory overload, delicious gorgeousness.

When we returned home, I started to write my blog post. I went online to see if Cappello's had a website and found out not only do they have a website but they are considered one of the best bakeries in town.

Gulp.

Then I recalled asking John Cappello who was working at the cash register if he sold his hot chocolate powder? I am embarrassed recalling the encounter.... I might as well said, "Hi Master Chocolate person who I do not know, do you mind selling me some of your secret potion?" 

Duh non.

 

 

 

 

Via Cappello's, "To know the history of Pastry Hat must take a few steps back in time. The founder, Bartolomeo, was born in 1887 in Boccadifalco, a district of Palermo, where he started a small breeder of activities for the production of milk. Because of a dispute born for the sale of a sheep on the price of which had stubbornly balked came as a young man, nicknamed "Bartolo three lire.

Shortly after the start of the 2nd World War, along with Providence wife and his son John, he moved to Palermo in 1944 by opening a dairy seen the post-war primary needs. Until 1960 the dairy continued his activities together with that of small bar for serving coffee and cappuccinos, and in summer, artisan ice cream production under the direction of the grandmother Assunta assisted by the oldest son Bartholomew junior and the small Saviour. But it is precisely his uncle Salvatore, Giuseppe Ferruggia, who advised his nephew to start a small bakery teaching the preparation of well-known "cannoli", the "buccellato", the "Genoese."

 

 

 

 

"Salvatore falls in love so of his craft. Become an expert. Master Chocolatier, Master Confectioner, invents new desserts, creates them as if they were works of art. Invited several times on TV is known throughout Italy, and the pastry Hat is inserted between the Italian pastry shops "historical" of Panorama, in the guide "Italy cakes" of the Italian Touring Club Eurochocolate and the National Confederation of Crafts and, moreover, it is since 2003 in the guides "Bar of Italy" and "Pastries of Italy" by Gambero Rosso, in addition to part since 1997 the Academy of Italian Master Confectioners.

John junior, son of the Savior, he becomes a "little master pastry chef", he takes part in international competitions and strives to achieve dad watching with a smile photo, the great-grandfather "ZIU Bartolo three lire." (Via Cappello in Palermo.)

 

 

 

Yann had hot chocolate which in Italy is thick like pudding. Cappello's is the best I ever tasted (I had a tiny taste as I am allergic to chocolate (that is another story for another day) and let me tell you it took everything I had not to down that cup and deal with an allergic reaction!

Sacha had the above coffee.

 

 

 

Later we walked another million steps and found fresh squeezed pomegranate juice!

Before we drank we saluted my mom and my Aunt Louie who make pomegranate juice and jelly.

Chelsea I hope this makes you envious of our trip!

 

 

 

Feasting our way through Palermo.

 

Cappello's

http://www.pasticceriacappello.it/#storia

Comments

[Leigh NZ]

You're killing me

[Kathie]

"Life is uncertain, so eat dessert first" :-)

[Kathie]

OUCH! Those English translations from Cappello's website seem to have been performed by computer (and not in a good way) -- which only goes to show that the necessity for human translators is not endangered any time soon :-)

[Kipper]

Heavenly!

[Diogenes]

These desserts are really unbelievable. What a wonderful find. I had a feeling the food would be superb in Sicily! Thanks for sharing your discovery.

[Rebecca from the pacific northwest]

Whose elegant hands are those in the last photo?

Would love it if Chelsea actually responded here. Of course she's texting you nonstop or something instead.

I wish that David or I had some of your magic for finding wondrous places to eat. Our selections over the years have ranged from "WOW" to "well, at least we're not hungry anymore."

[Marilyn]

Drooling here!

[Jacklynn Lantry]

Your wish came true, I am totally jealous. I read your post while eating a cupcake that I made myself...from a mix...oy vey.

[Dawn Fleming]

Thank you for all your posts and photos about Sicily. I have relatives in the Palermo area whom I never met and hope to some day. Passe une Bonne Annee! Merci!

[Kristin]

Oh my, those desserts and beverages, so delicious visually, at least the calories cannot come off the screen. Beautiful, marvelous treats, for sure.