Since the dawn of time, it is not possible to talk about Sicily without mentioning one of its typical product: the slush. Actually, it has a very ol tradition and, depending on the other areas of the Sicily region, it differs a lot in terms of its preparation. How does it occur, hence? We suggst you not to miss this article if you wanna know more about it.

The Sicilian Granita: why is it so well-known? Facts and history

From Sicily to the outer North region: the sicilian Granita is a must on the Italian tables. But where does it come from? Since Medieval times, the nivaroli tradition had been consisting of picking up the snow from the Etna Mounth and from the Madonie as well, in order to recollect it and then bringing it to the seaside in the hotter days for the production of syrups or lemon juices. But the real origins of the Sicilian Granita are to be found mainly in Catania and Messina cities, then developing in Palermo, too. This is how a real Granita should be served: into a glass, with an opaque colour and taken from the ice-cream small container. 

Brioche and granita of Palermo: an irresistible taste!


The Palermitan granita differs a lot from the classical one, thanks to its "consistency": it is less creamy and more grainy (almost glassy), but it is possible to taste it with thousands of different flavours: lemon, almond, pistachio, coffee, jasmine and cinnamon, strawberry, mulberry, watermelon, and peach in a blaze of fresh and thisrty colours. But what makes a Palermitan granita so special? Of course, the fact that it is accompained by a soft and hot pastry. Its characteristic consists of being a flavored sweet prepared with eggs, whose glummetiello (or the italian tuppo) is used to make the most of the consummation. It can also be tasted with iced tea, a lager or some bread. But if you want to really taste it, you have to come in Palermo!

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