Province of Messina

 

 

Messina was founded by the Greeks in the 8th century BC, and called Xancle (the scythe) because of the shape of its harbor. In the 5th century BC, was renamed Messene like the Greek city of the same name. This city, located fifty five miles north of Catania, was rebuilt into a modern and energetic city after it was destroyed by the earthquake and the tsunami of 1908.

Messina has over 250, 000 inhabitants and the city’s most important resources are the cultivation of citrus fruits, commercial fishing and the mussel farming. The many shipyards are very active and being that Messina is the closest location to the mainland, it is an important trade center. Tourism is also an important factor in the economy of this province. Tyndaris, Milazzo, Lipari are ancient sites known for monumental remains of civilizations since prehistoric times; the town of Taormina and the nearby Giardini-Naxos offer history and art. Everywhere you look there are features which are magical and alluring attractions for the national and international tourists. Taormina is nested on top of a rocky plateau, in front the snow covered Etna overlooks orange and lemon groves and the Ionian Sea, where below and near-by Giardini-Naxos is located. In a day, German tourists climb Mount Etna for skiing and in the afternoon walk the sandy beach of Giardini-Naxos to swim the clear and blue waters of the sea.

The mild weather, the people and the easy pace of life are characteristic of this area. In ancient and modern times kings and famous people visited Taormina and built villas to spend their leisure time; Goethe, G. De Maupassant, D.H. Lawrence, A. France, Oscar Wilde, to mention a few illustrious people, publicized and made those destinations well-known the world over.  

On the table, Messina and the province offer many specialties. The large amount of sword fish available makes this delicious fish part of many recipes. The impanata is short dough stuffed with swordfish sautéed with onions, few tomatoes, celery, capers, raisins, pine nuts, olives and cheese than baked slowly and enjoyed on special occasions or for the holydays. The versatile swordfish can be grilled, boiled and served with oil and lemon or as bracioli, rolled and stuffed with aromatic breadcrumbs or alla ghiotta, cooked in a light tomatoes sauce. Artichokes are abundant and prepared in various ways.
The most famous pasta dish is the pasta ‘ncaciata, made with cheeses, meat, salami eggplants, boiled sliced eggs, more diced cheese added and baked. Linguine with swordfish is easy to prepare and delizioso!
Stocco alla ghiotta, a truly local specialty, is stockfish in an aromatic light tomato-wine sauce, slowly simmered for three hours, adding capers and olives before serving.
Among the meat dishes the agnello al forno- baked baby-lamb with olives, pecorino cheese and wine is a preferred dish in season; tender and meaty lamb chops are grilled and basted with herbed lemon. Chickens and rabbits are prepared in inventive ways. The pork and the plum sausages have a different taste due to the different variety of feeding.

Large amount of cheeses are produced in the Peloritani and Nebrodi Mountains: the sweet and lightly acidulated Provola dei Nebrodi or the aromatic Maiorchino, a hard cheese, are the most renowned.

One of the most famous desserts is the pignuccata- small fried bigne’ filled with light custard, arranged into a pyramid shape and covered with chocolate cream.
The mostarda, made with wine must is a sort of dry marmalade and the cotognata, quince preserves, are exclusive to the province of Messina.