On our last full day in Taormina, we thought a preview of our next venture might be quite appropriate! Here is a traditional baker carefully inserting his (or perhaps it’s her, wearing pantaloons) artisan loaf into the wood-fired oven, as the assistant neatly molds the dough in preparation for the next bake. The tiles seem to tell the whole story of bread-making, so we thought this was a great image to conclude our holiday on.
In fact, we haven’t found any focaccia on this journey, just lovely pane rustica, which seems to be a flavourful combination of Sicilian sourdough with a bit of extra yeast for an additional rise . . . lovely tastes and texture, hard crusts and never sliced. So we’ve enjoyed our time, with a glass or three of wine, and we expect to return relatively refreshed to our own breadmaking, opening for service on Wednesday the 8th of February, after a few days in the company of family near Gatwick.