The almond granita is a classic of the Sicilian breakfast.

It is traditionally enjoyed with a brioche col tuppo or a panzotta (brioche without tuppo) both made of egg-leavened dough flavored with vanilla or citrus, shaped like a chignon: a semispherical base topped with the so-called “tuppu” (from the French tupè, meaning hair gathered at the nape of the neck).

▶Since the Middle Ages, in Sicily, there was the profession of the “nivaroli,” those men who in winter collected snow from Mount Etna, the Peloritani, Iblei, or Nebrodi mountains, and all year round, they preserved the snow in “neviere,” protecting it from the summer heat.



▶During the 16th century, it was discovered that snow mixed with sea salt could be used as a means of refrigeration.



▶The preparation of Sicilian granita is unique and achieves a “flake” texture in the finished product. This preparation was still common until the early 20th century under the name “rattata” (grated ice).



▶Throughout the 20th century, snow was replaced with water and honey with sugar, and the manual cooler chilled with ice (or snow) and salt, thanks to cold technology (mantecatore), was replaced by the ice cream machine.


The following recipe is for almond granita without an ice cream machine.