During the middle ages in Messina, a profession existed known as the "U Nevarolu", that is a man who would transport and conserve the snow from Mt.Etna all year round. In the Peloritani mountains these particularly fresh natural gorges can still be found where they conserved the snow. When the warm temperatures arrived in Sicily, Nobel Messinesi bought this snow and squeezed lemon on top, thus creating the Granita.
During our hike to the top of Etna we found many patches of frozen ice.
Noting says SUMMERTIME better than a refreshing morning granita! Here in Sicily, the birth place of this sweet treasure, families and friends gather in the late morning over a delicate glass of smooth, soft, flavored ice. Accompanied with a warm doughy Sicilian brioche, this breakfast treat can be found in almost every bar in the area.
The texture of the granita varies from city to city on the island; on the west coast and in Palermo it is at its chunkiest, and in the east where we are it is nearly as smooth as sorbet. From our travels, we have to say that we have the best...
Common and traditional flavors in our parts include lemon, coffee, almond, strawberry, peach, Black Mulberry, and chocolate.
If you find yourself in Sicily, notice how the brioche is eaten. First, pop off the top and save it till the last bite.