PerciaSacchi’s critical issues? Nope, strenghts!


PerciaSacchi’s critical issues? Nope, strenghts!

perciasacchi:

we opened in Palermo in 2012 in via Monte di Pietà,
at the edge of the Capo district, an area not frequented much by local people and tourists.

We put together enthusiasm, commitment, study, perseverance, effort, imagination, willpower to realize our project PerciaSacchi: a unique place due to the attention to the origins of raw materials in order to ensure healthy food enhancing the taste of dishes.

PerciaSacchi:
A PROJECT FOR YOU WHO CHOOSE
TO BE AWARE OF WHAT YOU EAT

Our team works pleasantly for you, our loyal customers, who have always supported us with your encouragement and we thank you very much.

“WE ARE WHAT WE EAT”

As Feurbach, the German philosopher states


FOR THIS REASON, WE ARE AWARE OF ANY CHOICE WE MAKE

At PerciaSacchi nothing happens by chance and for you, who want to eat healthy, we take care of choosing everything daily with care and passion according to our taste and our feeling of what moves in the world.

Adherence to the PerciaSacchi Project brings together enthusiasm: many of you are our regular customers and seeing you coming back is a huge pleasure for us, a confirmation that we are working well! Even for some foreigners, PerciaSacchi is a must when they return to Palermo. No coincidence that our most loyal customers are those who know the authentic flavors of food because they maintain a direct line with places of origins of artisan raw materials: they come back enthusiastic because, they tell us, they can find here those flavors and that taste of dishes of authentic and traditional cuisine. Yet sometimes, someone approaching our reality for the first time, remains disoriented.

Therefore we would like to stop and give explanation to those critical points that in these cases are instead our strengths.

“PerciaSacchi IS NOT EXPENSIVE”

Our criteria for selecting raw materials lead us to choose fresh, seasonal and traceable products that have been grown and raised respecting traditional methods and principles in harmony with the environment.
Those who do their grocery shopping as we do, in order to guarantee their loved ones, know that the costs are not the same as those of industrial products.
Even for a restaurant, the choice not to use preserved products but fresh raw materials from controlled origin to ensure quality, health and flavour combined with the management of these easily perishable raw materials, entails higher financial burdens that, inevitably, reverberate in the price of every dish.
We promote ethical entrepreneurship, we honour our obligations and we do not speculate.
The final bill is only the sum of what you experience by participating in the experience of the PerciaSacchi Project.

“PIZZA IS NOT SMALL”

We have chosen to use only hard, ancient and Sicilian grains to become a point of reference for those who choose to eliminate the common wheat from their diet.

The doughs of these grains have different consistency and handling, they are less elastic and their management is much more difficult requiring extra time of work, specialization and technical skills. Our pizza, despite the look, weights more than the standard, it appears smaller than other pizzas to which we are accustomed but it has a fulfilling power as our customers know well. Such a special pizza requires customer awareness of what he/she chooses and to be ready to experience a non-traditional pizza: taste the ancient flavour that the Sicilian stone-grinded grains offer.

“OUR HOMEMADE FRENCH FRIES ARE EXTRAORDINARY”

Extra ordinary, yes!
Serving with peel is not time-saving, it is a conscious choice to offer you intact flavour and nourishment of the potato. We can do it because we are sure of the origin of everything, even the smallest tuber that enters PerciaSacchi, we know that the land that fed them has not received any chemical fertilizer.

Our potatoes are not bleached like those that are bought in ready-made bags, they arrive as harvested, still dirty.
In the kitchen, they are first washed and then rubbed again.
Dehydrated in the oven in a salt crust and finally cut into slices and fried in always clear oil.
Daily fatigue! It repays the enthusiasm with which they are welcomed at the table and asked again and again by our most loyal customers.

“NO WOOD OVEN”

 

Even the choice of the oven is aware, those who choose us prefer food not cooked on a high flame.

“OUR STYLE IS MINIMALIST”

We like not to appear and not to flaunt. This is reflected in all the furniture choices of PerciaSacchi, as in the setting with placemats of a recycled paper that traces the popular tradition of the open air market, where fruit and vegetables are wrapped in paper cones here called coppo.

PERCIASACCHI CARES ABOUT YOU

Come back to visit us or come for the first time and, when you taste what you have chosen, think of all that is behind the scenes of that dish and the passion and care with which we have made it just for you.

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