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 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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