It is called "Turi" (from Salvatore) the mother yeast that Thomas he inherited from the great-uncle and who has cared for and preserved with love for years, as if he were one of the family. And with Turi today prepares all the dough, from bread to focaccia, mostly with ancient Sicilian hard grains.

Precisely to spread the knowledge of these forgotten varieties, which give to the floured intense aromas and unique, and to appreciate the specialties of Messina in the North, Cannata decided to open a bakery also to Milan.

If the name, Sicilian Bakery, is inspired by the Anglo-Saxon premises with a bar corner, which they make delights and they serve coffee every hour of the day, the soul is intimately Mediterranean.

Filoni is pagnottelle of Tumminia grain, ground and stone and organic, with a golden crust and honey aroma; the iconic Messina focaccia (see next page) with the goat's escarole and goat's cheese, made with organic flour Evolutiva, born from the meeting of the farmers of the Sicilian association Simenza with Molino Quaglia; the pythons, panzerottini with the same dough. The Sicilians, but also the Milanese, thank them.

The beans of the past

I'm over 50 varieties of Sicilian native grains, called a little 'improperly "ancients": In reality they were cultivated a century ago and have been progressively abandoned in favor of more productive types. Today the traditional seeds are in great rediscovery, both for the organoleptic profile, more rich is varied, both because (according to many) they contain a typology of more digestible gluten compared to modern grain.

Video recipe of Tumminia wheat bread with almonds and olives

Tommaso cannata, messinese doc, grew up in the historic family bakery, active from four generations. Enhancing the territory is its philosophy, which favors the excellence of small and often little-known Sicilian farmers.
With The Bread Boutique in Messina, in 2016 Tommaso was appointed baker Best in Sicily while in Milan it has recently opened a second space. The only baker of the Chic (Charming Italian Chef), also engages with street food is hot dishes.

Video recipe of the Focaccia from Messina to the escarole

From messina to milan

There Sicilian Bakery cannata in Milan (corso Indipendenza 2) is an eclectic venue, open from breakfast to an aperitif: bar, bistro for a quick lunch, gastronomy. In addition to bread and focaccia, the prince of the bakery is the Sicilian arancino doc, pointy, with Carnaroli rice cultivated near Catania and local wheat breading. Hot dishes (caponata, mozzarella in carriage), desserts (cannoli and brioche with the soup), oils, wines is beers complete the offer.

texts by Marina Cella
video Diego Stadiotti