Fodor's Expert Review Forno Biancuccia
$
Catania
Bakery
Fodor's Choice
Lawyer-turned-baker Valeria Messina has singlehandedly revived the use of heirloom grains in Catania. At her welcoming little corner bakery, she uses tumminia, perciasacchi, maiorca, and timilia flours to create crusty sourdough loaves, focaccia, buttery biscotti, and traditional pizza marinara. Don't miss her schiacciata (a sort of filled pizza) stuffed with the ingredients of the season, from broccoli or chicory to roasted peppers with mint or anchovies and capers.
Quick Facts
Known For:
- From-the-oven tastes of ancient Sicily
- Schiacciata stuffed with seasonal ingredients
- Rye from the slopes of Etna
Restaurant Details:
Rate Includes: Closed Sun. and Mon.
