Messina, a charming port city nestled on the northeastern tip of Sicily, boasts a rich history, stunning architecture, and a beautiful coastline. However, what truly sets this city apart for me is its delightful array of Sicilian desserts. From delicate pastries to creamy treats, every corner of Messina seems to hold something sweet waiting to be discovered.
In Sicily, dessert is not just an afterthought; it’s an essential part of the culture. It’s a reflection of the island’s diverse history, the blending of Arab, Greek, Spanish, and Italian influences, and the love for local ingredients. And no place embodies this fusion quite like Messina, where the art of pastry-making is taken seriously.
1. Cannoli: The Sicilian Classic
A trip to Messina would not be complete without trying a cannolo. The crispy, tube-shaped pastry filled with sweet ricotta cheese is a symbol of Sicily. In Messina, the cannoli has its own local twist.
I stopped by a traditional pasticceria tucked in one of the narrow streets near the Piazza Duomo. The cannoli here were freshly made, the shells perfectly crisp and not too greasy. The ricotta filling was thick, smooth, and sweetened just right, with tiny chocolate chips scattered throughout. As I bit into the cannolo, the shell shattered delicately, revealing the creamy interior. It was a moment of pure bliss, the kind that makes you realize why cannoli is so beloved worldwide.
What sets Messina’s cannoli apart is the use of local ricotta. Unlike other parts of Sicily, where ricotta can sometimes be a bit grainy or overly sweet, the ricotta in Messina is silky smooth and perfectly balanced. It’s a testament to the region’s commitment to using fresh, high-quality ingredients.
2. Cassata Siciliana: A Colorful Slice of History
Another iconic Sicilian dessert that graced my table in Messina was the cassata. This vibrant cake is a true reflection of Sicily’s colorful history. With its layers of sponge cake, ricotta filling, candied fruit, and a thin glaze of marzipan, it is as much a feast for the eyes as it is for the taste buds.
The cassata I tried in Messina was beautifully crafted, with vivid green, red, and yellow marzipan forming intricate patterns on top. The ricotta filling was creamy and mildly sweet, complemented by the slight bitterness of the candied fruit. The sponge cake was light and airy, providing the perfect contrast to the richness of the ricotta.
This cake is often associated with Easter celebrations, but it’s available year-round in Messina’s pasticcerie. Eating it felt like I was experiencing a piece of Sicilian history in every bite.
3. Granita: Refreshing and Delightful
As the heat of the Sicilian sun began to bear down on me, I found myself seeking relief in the form of granita, another must-try treat in Messina. Granita is a frozen dessert, similar to sorbet, made with crushed ice, sugar, and fruit or coffee. It’s refreshing, light, and the perfect way to cool off during the hot summer months.
In Messina, granita is often served with a side of brioche, a soft, slightly sweet bun that perfectly complements the icy treat. I visited a small café near the waterfront where they offered a selection of granita flavors, from the classic lemon and almond to more exotic combinations like prickly pear and pistachio.
I opted for a traditional lemon granita, and it was everything I had hoped for. The lemon flavor was intense and tangy, while the texture of the ice was smooth and fluffy. The brioche, warm and pillowy, was a perfect accompaniment, absorbing the sweetness of the granita while providing a soft contrast to the icy treat.
Granita in Messina is not just a dessert; it’s an experience. It’s something locals enjoy on lazy afternoons, often paired with conversation or a leisurely stroll. And after my first taste, I completely understood why.
4. Frutta Martorana: A Sweet Work of Art
One of the most unique and visually striking desserts in Messina is Frutta Martorana. These marzipan fruits are so realistic in their appearance that they seem to jump out of the display cases. They’re crafted with such attention to detail that it’s almost hard to believe they’re edible.
The origins of Frutta Martorana trace back to the Arabic influence on Sicily, when the island’s chefs began molding marzipan into shapes resembling fruits and vegetables. In Messina, these marzipan fruits are often brightly colored and decorated with intricate patterns.
I found a small bakery that specialized in Frutta Martorana and decided to pick up a few pieces to try. The marzipan was smooth, dense, and wonderfully sweet, with a slight almond flavor that didn’t overpower the delicate fruit shapes. Some pieces even had tiny, edible gold leaf accents, making them feel like miniature works of art.
The taste was as delightful as the appearance. The marzipan had a soft, melt-in-your-mouth texture, and the natural almond flavor was perfectly balanced by the subtle sweetness. It was hard to resist taking a few photos before finally giving in to the temptation of eating them.
5. Sicilian Ricotta Pie
In Sicily, ricotta is an essential ingredient, and Messina is no exception. One dessert that perfectly showcases this creamy cheese is the Sicilian Ricotta Pie (Torta di Ricotta). Unlike the cassata, which is layered with sponge cake, the Ricotta Pie is a simple yet rich creation. It features a buttery pastry crust filled with a thick ricotta mixture, often flavored with cinnamon, vanilla, or citrus zest.
I found a small bakery near the historic center of Messina where the Torta di Ricotta was freshly baked. The crust was flaky and golden, with just the right amount of crunch. The ricotta filling was velvety smooth, with a hint of citrus that brightened up the richness of the cheese. It was a dessert that felt both comforting and indulgent, perfect for a quiet afternoon break.
The Sicilian Ricotta Pie is often enjoyed during special occasions, but it’s available throughout the year in Messina. The simplicity of the ingredients makes it feel like a homey, rustic treat, but the balance of flavors and textures elevates it to something truly special.
6. Miele di Zagara and Honey-Based Sweets
Sicily is famous for its honey, especially the honey made from the blossoms of citrus trees. The region’s unique flora gives the honey a distinct, fragrant flavor that’s unlike anything I’ve tasted elsewhere. In Messina, honey plays a significant role in many traditional sweets.
I visited a local shop that specializes in honey-based products, where I sampled various honey-infused desserts. One of the highlights was a honey-sweetened pastry known as “pasticciotto,” a small, round cake filled with a custard-like cream. The honey added a depth of flavor that complemented the richness of the cream and the flakiness of the pastry. It was a delicate, nuanced treat, showcasing the subtle sweetness that Sicily’s honey is known for.
Another honey-based dessert that caught my attention was the “torrone,” a nougat confection made with honey, almonds, and pistachios. This crunchy, chewy treat had a perfect balance of sweetness and nuttiness, and the pistachios added a delightful texture.
7. The Sweet Side of Messina’s Cafés
Sicilian cafés are places where locals and tourists alike come to indulge in their sweet cravings. The atmosphere is always relaxed, and the joy of enjoying a good pastry or dessert is contagious. I spent hours in these cafés, savoring each dessert with a cup of freshly brewed espresso.
One café I visited, just a short walk from the central train station, had an extensive selection of sweets, from simple pastries to decadent cakes. I sat at a table outside, watching the world go by as I tried a slice of “Sicilian Ricotta Cheesecake,” a smooth, creamy dessert that was lighter than its American counterpart but no less satisfying.
The combination of strong espresso and rich Sicilian desserts is something that no one should miss. The bitterness of the coffee perfectly complements the sweetness of the pastries, creating a harmonious balance of flavors that I quickly became addicted to.
8. Sweet Memories of Messina
After spending a few days in Messina, it was clear to me that the city’s desserts were not just a treat for the taste buds but a celebration of Sicilian culture. Each bite told a story of history, of centuries of tradition, and of the island’s commitment to quality and craftsmanship.
In Messina, dessert is not a mere indulgence; it’s a part of daily life, woven into the fabric of the city. Whether it’s a warm cannolo enjoyed on a quiet street corner, a refreshing granita eaten by the sea, or a beautiful slice of cassata shared with friends, the sweets of Messina offer a window into the heart of Sicily itself.
As I left the city, the taste of the Sicilian desserts lingered in my memory. It wasn’t just the flavors that stayed with me, but the moments of joy they brought—each one a delicious reflection of the warm hospitality and rich cultural heritage of Messina.