Tasty and well-balanced, but the pistachio could stand out more.
D2 Daniels is located in Palermo (in Mondello, to be precise) and is undoubtedly the home of foodporn in Palermo. The menu is very extensive and packed with options, from appetizers to pasta dishes, pizzas, and sandwiches.
A recurring ingredient in their dishes is pistachio, almost always featured in their pistachio pesto, made with pistachio and extra virgin olive oil.
Pictured is one of their pistachio pizzas, with mozzarella, pistachio pesto, crispy guanciale, stracciatella, burrata, and pistachio flour.
The dough for this pizza is semi-soft, and in terms of flavor and texture, it reminds me of a focaccia, partly because all the toppings are added raw. The guanciale is super crispy and truly tasty, which pairs very well with the freshness of the stracciatella, which is also excellent.
The pistachio pesto is high-quality, but in my opinion, the olive oil (being a very flavorful oil) is strong and dominant. I actually prefer pestos made with sunflower oil, which is more neutral and leaves more room for the delicate flavor of the pistachio.
Therefore, the pizza is overall pleasant and well-balanced, but the pistachio flavor could be enhanced by changing the oil in the pesto. Especially since the amount of pesto is quite generous and could express its full flavor even more, making it a truly 'pistacchiosa' pizza!
