Email us


This area does not yet contain any content.

Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.


We cannot know exactly when Italians started making ices. We do know that in the mountains all over the peninsula people packed snow during winter to preserve food since pre-history. Roman Emperor Nero (37–68) had ice brought from the mountains and combined it with fruit toppings. Today, you can find granita all over Italy, but Sicilian granita is unique.

If you have never been to Sicily, you have never had Sicilian granita. It is similar to sorbet with a coarser, more crystalline consistency that varies in smoothness depending on the area and the scraped or shaved technique used to separate the crystals.

Once the ice is ready, you add the Sicilian flavorings, usually lemon (Sicilian lemons are much sweeter), orange, mandarin, mint, mulberry, or almond.  Again, it depends on the area: in Catania you should have chocolate or almond granita, in Messina coffee granita.

An incredible treat is granita for breakfast. Yes, Sicilians, during late spring and summer, have a Sicilian brioche and a granita for breakfast. It sounds strange but go to Sicily, try it, and you will understand.




Granita and brioche; breakfast in sicilia

Data luglio 2006
Fonte Opera propria
Autore Sebastian Fischer