Messina celebrates a major new culinary milestone: yesterday afternoon at the Teatro Imperia in Monreale, “L’Orso in Teglia” was honored with the award for “Best Pan Pizza in Sicily.” The accolade was presented by Sanpellegrino during the launch of the first edition of the *Guide to the 100 Best Street Food Spots in Sicily*—produced by All Food Sicily—which ranks L’Orso in Teglia among the top ten.
This prestigious award validates the commitment to research, quality, and innovation demonstrated by Matteo La Spada. He has built his professional identity by focusing on continuous training, artisanal craftsmanship, and showcasing Sicilian ingredients.
The award holds special significance as it comes from Sanpellegrino, a company that has consistently invested in elevating artisanal pizza. The brand has become a key figure in the contemporary pizza world through its support for a culture of excellence, dough research, and high-quality ingredients. Receiving an award from a brand so dedicated to the sector’s growth serves as further confirmation of the successful path taken by L’Orso in Teglia and Matteo La Spada.
Making the achievement even more notable is L’Orso in Teglia’s inclusion in the Guide’s overall Top 10 list, cementing the Messina-based establishment’s status as a standout in Sicilian street food.
“This award brings me immense satisfaction,” comments Matteo La Spada, “because it comes from an authoritative entity like Sanpellegrino—a brand that has become a benchmark in the pizza world in recent years and has helped elevate the work of Italian *pizzaioli*. Knowing that our journey has been recognized by such a prestigious organization makes us incredibly proud.” “It is an honor I share with my staff, our suppliers, and all the customers who choose L’Orso in Teglia every day and believe in our project.”
Launched in 2019, L’Orso in Teglia is the project through which Matteo La Spada set out to reinterpret a Messina street-food icon—focaccia—transforming it into a Roman-style pan pizza that remains deeply rooted in the local Sicilian territory. The result is a high-hydration dough that is incredibly light, crisp, highly digestible, and free of added fats—the product of constant study and research. Thanks to the quality of the dough and the continuous evolution of its culinary offerings, what began as a small shop dedicated solely to takeaway has, in just a few years, become a landmark for contemporary pizza enthusiasts. Today, L’Orso in Teglia offers around forty varieties ranging from timeless classics to original creations, all united by a relentless focus on raw ingredients and the showcasing of Sicily’s finest local products.
