Fake lean, “pasta incasciata”, pignolata, and yet, in a triumph of flavours and scents to try: the stages of taste not to be missed in the city of the Straits
The arancini messinese. Ph: Petr Stepanek/IPA
“Pasta incasciata”, braciolettine alla brace, and pignolata. For the sicilian Sunday lunch, strictly in the family, is one of the traditions that are more solid and intimate. It is one of those aspects of the “sicilitudine” that we characterize in deep, as detected by research commissioned by the Beer Messina to the Doxa. The perception of us, the sicilian passes, also and above all, through food, that is the pleasure of being together, culture and memory. Messina is a city strongly characterized at a culinary level, on the one hand by a rich supply of street food and some traditional recipes to enjoy for those who visit the city of the Straits. Starting from the classical pidoni fried, the dough is unleavened with lard and white wine, stuffed with escarole, anchovies and tuma (cheese), eaten in the street with a cold beer, as Beer Messina. And then the balls and messina (who are masculi unlike the arancini of palermo, first picture), pear-shaped, and with a filling of meat sauce, and mortadella. And the focaccia messinese, topped with the tomato shell, the tuma, the endive and the inevitable anchovies. Only true connoisseurs, then, know the scagghiozze, fried crispy with corn flour, and the stigghiole (grilled, the intestines of the pig, put on skewers and roasted.
What to eat in Messina: the traditional recipes to try
For those who prefer a traditional lunch, here’s the “pasta incasciata”, which became famous thanks to the Commissario Montalbano: meat sauce, salami, cheese, peas, fried eggplant and hard-boiled eggs. And then the braciolettine of meat to the messina or the false lean (meat stuffed with bacon, eggs and cheese). For those who like fish, there are endless possibilities: the sword to greedy to messina, with a sauce of olives, celery, and onion, or the belly of the fish stocco filling. And still the pancakes rossetti and the pcomes out sword of the Strait, prepared in a thousand ways: braciolettine, a drip pan, in a bain-marie, at the aeolian with capers and tomatoes, baked in the oven with the muddica bread. To finish on a sweet, pignolata (a mixture similar to that of struffoli, baked and covered in a thick chocolate icing or lemon), the black-and-white (a profiterol filled with cream and covered with gianduia cream and flakes of chocolate), granita or cremolata messina with the cream and the brioche.