Top 9 Traditional Foods
in the Metropolitan City of Messina

TENUTE ARICO' is an olive oil producer located in Messina, Sicily. The company focuses on high-quality, artisanal olive oil production.

They utilize traditional farming techniques and prioritize sustainability in their processes. The olive varieties used in their oils include Nocellara Messinese and other local cultivars.Expand

Although granita—frozen Sicilian dessert similar to sorbetto—is enjoyed throughout Sicily, the city of Messina is often dubbed as its spiritual home, and apart from typical flavors such as lemon, strawberry, chocolate, peach, mulberry, and pistachio, the most common specialty associated with the city is the coffee-flavored granita. In Messina, granita has a coarser structure, and the coffee-flavored combination is often called mezza con panna, which translates as half with cream. This name stems from the ancient practice of serving granita in larger glasses and those who would prefer smaller portions would often order only half (mezza). This size later became a standard and granita is nowadays usually served in regular water glasses. Interestingly, even though the name does not specify, mezza con panna only refers to granita with coffee. This frozen sweet treat is often topped with unsweetened whipped cream, and it comes served with Italian brioche (brioscia) on the side. Although it can be enjoyed as a regular dessert, Sicilians prefer to eat granita di caffè as a sweet breakfast option.Expand

This variety of Italian focaccia originates from Messina. The focaccia dough is made with flour, semolina, yeast, lukewarm water, olive oil, salt, and sugar. The toppings are what differentiates this focaccia from all other varieties – it is topped with anchovies, tuma cheese, curly endive, and tomatoes. Before baking, the focaccia is seasoned with freshly ground black pepper, salt, and a drizzle of olive oil. You probably won't find this focaccia outside of the region. In the area of Parco dei Nebrodi, on the northwestern side of Messina, cooks like to use provola instead of tuma cheese because it gives the focaccia a more savory flavor.Expand

Produced in the Sicilian province of Messina, namely within the Sant’Angelo di Brolo municipality, salame S. Angelo is a large-grained cured pork sausage available in four different varieties: Cularino, Sottocularino, Sacco, and Fellata. Since the meat for salame S. Angelo comes mostly from prime pork cuts, this Italian delicacy is often described as "ham in the shape of salami". It is typically served as an appetizer and paired with full-bodied red wines.Expand

Nzuddi are traditional Italian cookies hailing from Catania and Messina. The cookies are made with a combination of flour, almonds, sugar, egg whites, cinnamon, ammonia, orange zest, and a bit of lemon juice. They are spherical-shaped and slightly flattened, and when baked they develop a deep golden color. Traditionally, nzuddi were prepared on June 3 for the feast of Madonna della Lettera in the Monastero di San Vincenzo. The name is derived from the nickname for Vincenzo (Vincinzuddu or 'nzuddu) in the Sicilian dialect. It's recommended to serve nzuddi with a glass of dessert wine or a cup of espresso.Expand

Pignolata is a traditional Sicilian sweet from the city of Messina, usually prepared during Christmas time. This festive treat consists of tiny balls of lemon-flavored pastry dough, fried or baked in the oven, then covered in dark chocolate and lemon glaze on both halves of the pastry. The name pignolata comes from the word pigna, meaning pine, because these rounded sweets are usually served in a pile and arranged in a pinecone shape.Expand

Braciole messinesi is a traditional Sicilian dish originating from Messina. The dish is usually made with a combination of beef, garlic, caciocavallo cheese, stale bread, Pecorino, parsley, olive oil, salt, and black pepper. The bread is grated and mixed with parsley, pecorino, garlic, and olive oil. The meat is seasoned with salt, rolled in the breadcrumb mixture, stuffed with caciocavallo, rolled in breadcrumbs again, and then placed on a skewer. Four beef slices are usually placed on one skewer, and the skewers are then placed over a grill until the meat is fully cooked. These Messina-style skewers are served piping hot, often with lemon wedges and a fresh green salad on the side.Expand

U' pituni or pidone is a traditional street food originating from Messina. The pidone (python) is made from a thin half-moon shaped dough consisting of flour, lard, water, and wine. The dough is stuffed with tuma cheese, anchovies, black pepper, tomatoes, and escarole, then folded and deep fried. Once browned, the pidone is placed on paper towels so that it loses some of the oil.Expand

Sciusceddu is a traditional Sicilian dish from the city of Messina, made with small meatballs simmered in broth, topped with a mixture of eggs, ricotta, and caciocavallo, then baked in the oven until golden brown. This rich, comforting dish is full of different textures and flavors, from the hot liquid broth and tasty meatballs to the creamy topping and a strong caciocavallo finish. Sciusceddu is rarely served in restaurants because it is more of a home-cooked dish that is traditionally served on Easter, but fortunately, it is too delicous to be reserved only for one day of the year. It is best enjoyed hot, served with slices of fresh bread on the side.Expand

Vermicelli alla Siciliana is a traditional Sicilian pasta dish that's a specialty of Messina. It's made with vermicelli pasta, garlic, tomatoes, eggplants, sweet peppers, olives, capers, anchovies, and basil. The pasta is tossed with the sauce consisting of tomatoes, eggplants, roasted peppers, olives, capers, and anchovies. Before serving, this traditional Sicilian dish should be sprinkled with grated pecorino or caciocavallo.Expand