The story
Nestled on Via Maqueda in central Palermo, Pasticceria Costa is a pastry shop institution that commands attention with its 4.2-star rating. Creator *Where The Foodies Go* declared it home to the best cassata they had in all of Sicily, also highlighting the summer classic *gelo di mellone*. The shop’s cassata is clearly its star—*Cucina con Ruben*, who sampled cassate across the city, ranked Costa second, describing the ricotta as “strong and rustic, less sweet, and very satisfying.”
This is a local spot steeped in tradition, where the pastries speak for themselves. Costa doesn’t chase trends; it leans into the bold, unapologetic flavors of Sicilian pastry craft. Whether you’re after a landmark cassata or a refreshing *gelo di mellone*, this is a stop that rewards the faithful.
Synthesised by AI from every creator’s review. First reviewed 2022.
What diners say
Synthesized from 42 Google reviews · tap an aspect for the detail
Pasticceria Costa is a beloved Palermo institution near Quattro Canti, praised for its classic Sicilian pastries, granita, and cannoli. Diners consistently appreciate the central location, the quality of traditional sweets, and the friendly, efficient service. While most experiences are positive, a few note that the granita can sometimes be icy and that the prices are slightly high for the location.
Pastries and Cannoli
The cannoli, often filled to order, are a standout—crispy, fresh, and not overly sweet. Other favorites include the cassata, iris, brioche, and almond-based cookies. Many reviewers call the cannoli among the best they've had in Sicily.
Granita
The granita is widely enjoyed, with flavors like watermelon and almond receiving special praise. It is often described as top-tier, though a minority mention that the texture can sometimes be icy rather than creamy.
Coffee and Breakfast
The coffee is consistently good and reasonably priced for the central location. Breakfast offerings like cappuccino and pastries are a hit, making it a popular morning stop.
Service
Staff are generally described as friendly, professional, and efficient, even during busy periods. The cannoli filling is often done in front of customers, adding a personal touch.
Location and Atmosphere
The central location near Quattro Canti is a major draw, with a charming, historic atmosphere. The shop is well-kept and inviting, though seating is limited.
Value
Most find the prices fair for the quality and location, but a few feel that some items are a bit overpriced, especially considering the use of paper cups and limited table service.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Costa’s cannolo earns unanimous praise for its crisp shell and luscious filling, while the overall vibe is warmly nostalgic, evoking authentic Sicilian comfort.
“This cassata looks a bit pale — too white, without the green stripes I love — but it's firm and solid. The ricotta is stronger, more sheepy, and feels more rustic. It's less sweet and smoother than the previous one, so you can eat more of it. I appreciate it more. High level.”
“This cassata is without a doubt the best we've eaten in Sicily. It's not overly sweet in an annoying way — it's very, very balanced. The ricotta is compact and the flavours are perfect. A masterpiece.”
What creators say
3 creators have covered Costa. Most active: Franchino Er Criminale, Cucina con Ruben, Where The Foodies Go
The worst of the three. The pastries were overbaked, the staff didn't know what they were serving, and the quality was poor. I'm very disappointed.
Dishes mentioned
Cannolo
This cannolo costs €3, same as the one at the Chiostro, but it looks completely different — the shell is darker, the ricotta doesn't look as good. I doubt it's fresh. The ricotta might be fantastic, but I'm not convinced.
Cassatina
The cassatina costs €2.80. The pastry is like a rock in the mouth — it's overbaked. The cream was finished, so they used ricotta instead. Not good.
Genovese
The genovese costs €2.70. The pastry is dry and hard, like a rock. The cream was finished, so they used ricotta. Not good at all.
Costa came second in our ranking — the ricotta is strong and rustic, less sweet, and very satisfying.
Dishes mentioned
Cassata Siciliana
This cassata looks a bit pale — too white, without the green stripes I love — but it's firm and solid. The ricotta is stronger, more sheepy, and feels more rustic. It's less sweet and smoother than the previous one, so you can eat more of it. I appreciate it more. High level.
Pasticceria Costa is an institution in Palermo, famous for its cassata — the best we had in Sicily — and the summer classic gelo di mellone.
Dishes mentioned
Cassata Siciliana
This cassata is without a doubt the best we've eaten in Sicily. It's not overly sweet in an annoying way — it's very, very balanced. The ricotta is compact and the flavours are perfect. A masterpiece.
Gelo di Mellone
This is a typical summer dessert from Palermo — gelo di mellone, made from watermelon. It's very simple, no artificial flavours, just watermelon, sugar, and sometimes chocolate and pistachio. It's refreshing and delicious.
