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Sicilian granita is a fresh and delicious dessert typical of the island's culinary tradition. It is a dessert made from water, sugar and fruit juices or coffee extracts, which is then frozen and served in cups or glasses. In the past, snow and ice from Etna were used to make the granita fresh and grainy.
Sicilian granita has ancient origins and dates back to the period of Arab domination in Sicily. The Arab peoples brought with them the technique of preparing frozen desserts, which was then adapted and enriched by Sicilian cuisine.
Sicilian granita is famous for its grainy consistency and the intense and fresh taste of its ingredients. Among the most popular variations are lemon, almond, coffee, strawberry and mint granita. Each flavor brings with it a unique and irresistible characteristic that conquers the palates of anyone who tastes it.
To best enjoy Sicilian granita, it is advisable to serve it together with the classic brioche "col tuppo", a typical Sicilian dessert with a round shape and a buttery flavour. The combination of granita and brioche has become a real Sicilian breakfast cult, especially during the summer months when the heat is felt.
Sicilian granita is a versatile dessert, which lends itself to being consumed at any time of the day, both as a dessert after a meal and as a summer snack during hot days. Its freshness and unique taste make it an irresistible pleasure for everyone.
Acireale is the home of granita, from the early hours of the day you will be able to see the bars full of people having breakfast with this extraordinary delight. If you are in these areas in September you will be able to admire the famous Nevaroli fair, where master pastry chefs present their granitas and new flavours.
