Vago Rizzuto

Giuseppe Rizzuto grew up behind the counter of his father's classic Palermo espresso bar near Piazza San Domenico and took it over as an adult, adding Vago to the family name once he started chasing better coffee. He rebuilt the tiny standing room space in 2024 around a bright, London leaning look that still carries plenty of Mediterranean warmth, with jars and bags of beans lining the walls.

The grinder runs a robusta based house blend alongside rotating single origins from specialty roasters such as Pier Coffee in Puglia, pulled as espresso, V60 or AeroPress ground fresh on the shop's own EK43, plus shakeratos and iced oat milk lattes for hot afternoons. Cow's milk shares the fridge with oat and coconut, still a small act of rebellion in a tradition minded city, and the morning line for cornetti and focaccia says the format has landed.