Forno Cannata In Messina

In Messina, focaccia is uniquely Cannata. A variety of flavors and unbeatable prices. Takeout and dine-in options are available in the huge dining area. Spectacular bread and many other delicacies prepared with expertise passed down through generations. A must-visit every time I return to my hometown.

Forno Cannata is one of those places where you go to eat delicious Messina focaccia and forget about the luxury of the location. It's a very down-to-earth place, the staff are very friendly, and everything is delicious, but I especially love their focaccia made in a thousand different ways—I can honestly say it's the best in the area. I highly recommend it.

Good, high-quality focaccia. The service is reasonably fast, not lightning-fast, but adequate. The price per kilo of focaccia is average. The sparkling wines, however, are a bit more expensive than at other similar establishments, so not particularly good value. Overall, a positive experience.

The history of Forno Cannata dates back to the 1950s, when young Salvatore Cannata began his apprenticeship at his uncle's bakery. After learning the art of Sicilian breadmaking, the man who would later become known as "Don Salvatore" began his own business in 1962, sharing his passion for the industry with the entire city of Messina. Over the years, together with his wife Lilia, Salvatore Cannata passed on his love and passion for this profession and this land to his children: after all, it's well known that the essential ingredient in dough is always heart. The right mix of tradition and modernity has been the true key to the company's success. The foresight of the Cannata family, who began baking focaccia and schiacciata every day of the week—not just on Sundays like other bakeries in the city—along with the ingenuity of offering multiple flavors and variations of the traditional "Messina" focaccia, marked a real turning point, both for the Cannata bakery and for the city's focaccia lovers, who were delighted to have found a new benchmark. New flavors and aromas are beginning to be associated with the oldest of Messina's doughs: from the first two classic flavors, Margherita and Capricciosa, the menu now boasts around twenty varieties of focaccia. The connection with Messina and Sicilian tradition has always dictated every single production decision at the Cannata bakery, starting with its commitment to artisanal preparation. Hands were, are, and remain the primary resource for making Sicilian biscuits ('nzuddi, sesamini, pipareddi, and ciambelline) and bread. The use of ancient Sicilian grains is the foundation of our bread production: from Timilia to Rusello to Biancolilla, delighting palates with the flavors of times gone by. The history of Forno Cannata is constantly evolving: Giovanni and Renato Cannata contribute day after day, thanks to their decades of experience, professionalism, passion, and use of quality raw materials, to making the company a solid and established player in the baking industry, even beyond the city limits, writing a proud chapter in the history of "Made in Italy" craftsmanship. For fifty years, Forno Cannata has selected high-quality, local ingredients, from flour to oil, mozzarella, and tomatoes. Ingredients sourced exclusively from certified and well-established local producers, guaranteeing freshness, goodness, and authenticity to the end consumer. High quality standards, constant attention to customer requests, and the professionalism of our staff are the key factors in the success of an important business like ours.

Good quality focaccia with many flavours, although it is not among the best in Messina. Slow service, low prices, limited parking.

What can I say? The focaccia is extraordinary, the ingredients are top-quality, and it deserves more than 5 stars. I give it a 3 for the service. The 4 girls seemed lost. The tiredness is fine, but unfortunately, this job requires a few more smiles.... In my opinion, the place needs a bit of modernization.

Once upon a time, there was the Cannata bakery, a place that had entered the minds and hearts of the people of Messina. Now it's gone. The hallmarks of kindness, care, hospitality, innovation, and tradition, expressed through Messina's most authentic food, focaccia, are now only a faint memory. I write this review with great regret, the result not only of a mix-up that could have been easily resolved, but of a blunt and rude way of dismissing the solution, without apology, without understanding the customer, who must passively endure the injustices of sloppy management. It wasn't like that... for those of us who, like me, frequented it for 35 years. Today, a product of changing times, even the "Cannata bakery," the one I remember, is gone...

We went to eat focaccia at Cannata's last night and, as always, everything was perfect: good food and fast and friendly service, special mention to the waitress who served us who was truly competent and friendly.

A guarantee since my university days... I've been getting focaccia here for 20 years!

Great food for an evening with friends or family