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Messina food
The cuisine of
Messina is justly famous, particularly for its patisserie and unbeatable
ice-cream. Any visit to the city aimed at discovering the uniqueness of its
thousands of years of culture is bound to end up in the kitchen, where you can
taste local dishes, cakes and ice-creams.
The typical
Messina breakfast, especially during the summer months, is a glass of coffee or
strawberry "granita" accompanied by a soft brioche.
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At lunch, you
can start with "la pasta 'ncaciata" (pasta, meat and melted cheese with boiled eggs) alternatively,
try swordfish or in the poorer but equally tasty version "la ghiotta
di piscistoccu" (stockfish) fillets of fish
slowly baked in a rich sauce of tomatoes, potatoes, capers and herbs.
Fried
Costardelle (saury) , spatola (angler fish) and shell-fish
are less sophisticated alternatives to swordfish, the king of the Straits, this
delicious fish may be served as a main course in the form of delicate rolls
stuffed with breadcrumbs. The meat version of the dish is called braciole,
and usually comes served with a large helping of green salad.
Vegetable dishes
include those based on eggplants, such as caponatina and fritters.
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The latter can
also be made with cauliflower.
But is cakes and pastries that the cooks of
Messina particularly excel, and where you are really spoilt for choice, even
though the classics remain cannoli ( pastry tubes filled with ricotta and
candied fruit) and pignolata (a cake made with lard, eggs, sugar, lemon
and chocolate). And while taking an afternoon stroll around the town, why not
try a delicious home-made ice-cream.
Courtesy of
Tourism Agency of Messina
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(c) 1997-2008 E. Massetti
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