Sicilian granita with brioche, a perfect anti-muggy breakfast (also appreciated by Eva Longoria)

A guest these days of the film festival in Taormina, actress Eva Longoria, 47, took the opportunity to be conquered by the many delicious Sicilian specialties. And just as the local tradition says, she allowed herself a refreshing and energizing breakfast based on fruit granita and brioche.

After all, granita is one of the cornerstones of the island tradition, increasingly known in Italy and in the world above all for its unique texture, creamy as a sorbet but more grainy.

Author Andrea Camilleri also celebrated this famous cold spoon dessert, including one of Montalbano’s favorite dishes: “There was the lemon granite that cammarera prepared for him according to formula one, two, four: a glass of lemon juice, two sugar, four water. To lick your fingers“We read about it The terracotta dogone of the detective novels that the famous commissioner born from his pen is the main character.

Sicilian lemon granita and a typical warm brioche with blue sea and mountain etna in the backgroundsiculodoc

The origin of granita

It all started at the time of the Arab domination, which gave the recipe for sorbet, an ice-cold and flavored drink with fruit juice or rose water. In Palermo, Catania, Messina and the rest of Sicily, the snow collected during the winter on Mount Etna, on the Peloritani, Iblei or Nebrodi mountains was used and stored in special stone buildings erected above natural or artificial caves.
In the summer, the ice that had formed during the winter months was then removed, scratched and covered with fruit or flower syrup.

There is something for everyone

The wide range of flavors of granita, usually based on dried fruit or fresh fruit, is now available in all parts of the island, where it is served with cream and sometimes chopped dried fruit. There are also specialties related to local IGP products that are worth trying if you look there. Alongside the classic lemon or coffee granita (where the addition of cream is an absolute must) of mulberry or chocolate, watermelon or melon, almonds from Avola in Syracuse, pistachios from Bronte in Catania and jasmine in Messina and the surrounding area.

Hand keeps granita to remove in a plastic cup over Italian panoramaEkaterina Fedotova / 500px

When and how to taste granita

In Sicily, med The arrival of the summer season every moment is good to enjoy a granita: in the morning on the beach, after lunch, for a walk in the afternoon or for an after dinner. Tasteful and refreshing, it is the ideal choice for refilling fluids and counteracting the heat at any time during the hottest days.

A widespread habit in Sicilian bars is also that add small amounts of lemon sludge to create iced varietiesofMineral water or even off beer. The coffee granita is instead added to cold coffee to obtain the so-called “Half cold” Sicilian, a substitute for espresso coffee on hot summer days.

The local ritual sees it though the absolute protagonist of breakfast. In the bar, at home or directly on the beach, early in the day, granita is accompanied by fragrant freshly baked brioches that can also be opened in two and filled directly with your favorite taste. An experience that cannot be forgotten. See is to believe…

What about the calories? If you are in Sicily you will find that they are not a problem! A hearty breakfast is perfect for meeting a day at the beach or even in the city, as the summer heat will significantly reduce the desire for large lunches.

Other stories about Vanity Fair which may interest you are:

Peppermint: benefits and recipes to enjoy during the hottest days

12 cold herbal teas that are good for you and quench your thirst in hot weather

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