oriol

During a three day trip to Palermo, I managed to get in nine desserts, including two Setteveli, some frutta martorana, and brioche con gelato. The latter is essentially a big ice cream sandwich. Leave it to the siciliani to fill pastry with gelato. They really do have a knack for making fattening things even more caloric. At Oriol in the porticoes off of Via Ruggero Settimio, I tried the sweet cake-like bread stuffed with nutella di pistacchi (a thick pistachio paste) and torrone (almond nougat). With a single half-pound dessert I was able to get my daily recommend allowances of protein, dairy, and carbohydrates while simultaneously living up to my gluttonous palermitani roots.