Author Topic: Messina focaccia  (Read 2183 times)

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Offline JamesA

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  • Location: UK
Messina focaccia
« on: December 23, 2009, 07:08:24 AM »
I think some of the finest focaccia in the world is in and around Messina, Sicily.
Has anyone any experience of it, and what makes it Messina style?

Or is it pretty much the same throughout Sicily?
There are of course many different types available, I always like anchovies on mine.

I'd love to get somewhere near it being stuck here in the UK where "focaccia" seems to be just very dry bread with a bit of olive oil in it.
Can I just following the tips on here for general focaccia cooking?


Offline artigiano

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Re: Messina focaccia
« Reply #1 on: March 29, 2010, 09:58:49 PM »
My mother is from Messina and I have been there a lot.. I know what you are talking about.  I will be there this summer and Ill try to dig up some info on it.  Nothing beats foccaccia on the beach when you have a huge group of people around midnight.. and after some vino and a nice girl a late night swim can be fun too ;).

Offline JamesA

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Re: Messina focaccia
« Reply #2 on: March 31, 2010, 05:01:25 AM »
Thanks. We used to go to the little place on viale della liberta on the corner with Via Brasile opposite the Ferry port.

I was planning to use a breadmaker.