Pizz'up In Messina

09/11/2025: I'm happy you've reopened in the city, but honestly, I don't think I'll be back. I'd stopped buying from you even before you closed: on several occasions, I'd found poorly made arancini, with rice that was too sticky, almost spreadable, and with poor fillings. So, I've shifted my inquiry elsewhere—as they say in economics, I've cast a "vote from the wallet." In town, I've found better options, like Panyllo, where the rice is well-cooked, flavored with saffron, and the filling is generous. I believe it's essential for Messina to offer quality arancini, both out of respect for local tradition and to impress tourists. You at Ancora are the first rotisserie they notice, and if the products are mediocre, you risk damaging the city's gastronomic image. I invite you to pay more attention to some fundamental aspects: 1. Cooking the rice (neither raw nor sticky) 2. Maintaining the presence of saffron (which gives it a golden color and aroma). I mention this because many rotisseries in Messina don't offer it, and the rice looks white, but it doesn't reflect the original recipe imported by the Arabs centuries ago. 3. Crispy breading 4. Generous and well-distributed filling I highly recommend checking out the approach of other establishments like Al Faro del Gusto in Torre Faro (Messina) or Bar Touring in Palermo on Via Lincoln. At both of these places, and anywhere in Palermo, I can confirm, as a Messina native, that Palermitan arancini are always made with the utmost commitment and passion. Messina deserves its arancini worthy of its tradition, as Nunnari did. With a little more care, you could really take things to the next level.

25/08/2025: "A historic place since 1968: excellent croissants, arancini, and even the cannoli, everything truly enjoyable. High quality and authentic flavors, highly recommended!"