{"id":640,"date":"2008-08-28T09:31:06","date_gmt":"2008-08-28T09:31:06","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=640"},"modified":"2012-09-24T10:02:44","modified_gmt":"2012-09-24T08:02:44","slug":"how-to-love-granita-siciliana-with-a-briochefor-breakfast","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/08\/28\/how-to-love-granita-siciliana-with-a-briochefor-breakfast\/","title":{"rendered":"How to Love Granita Siciliana with a Brioche…for Breakfast"},"content":{"rendered":"

Welcome ivillage.com readers!<\/strong> I’m an American living in Italy and I love to cook, eat and travel! You’ll find recipes<\/a> (like My Sweet, Fried Balls of Ricotta<\/a>), posts about discovering Italy<\/a> (like An Army of Orecchiette on a Sunny Day in Puglia<\/a>), exploring new food<\/a> (like How to Order an Italian Coffee in Italy<\/a>), and some of my travels abroad<\/a> (like Street Food in India<\/a>)! I hope you enjoy your stay on my site!<\/em><\/p>\n

The brioche<\/em>, while a classic french bread, also has its place in Italian cuisine. And very popular in Sicily. I’ve mentioned My Favorite Sandwich in Italy: Gelato in a Brioche<\/a>, but there’s another popular use of the brioche in Sicily: a Brioche with Sicilian Granita<\/strong>. <\/p>\n

And for breakfast! <\/p>\n

Now while it can be eaten any time of day, it gives you particular satisfaction in the morning: a warm, crusty brioche just waiting to be dunked!<\/p>\n

This particular Sicilian granita is a very fine grain ice granita, and almost a sorbet. Don’t you dare mention granita and slushies (ala 7-11) in the same breath! The best Sicilian granita is made with all-natural flavors and lots of fresh ingredients like fruit and nuts.<\/p>\n

Nicole from Pinch My Salt<\/strong>, who used to have first-hand experience with Sicilian granita every day, did a great post about eating Sicilian granita for breakfast<\/a>. Her favorite flavors are lemon, pistachio and almond, but I have to say that the strawberry one was perhaps the most refreshing flavor I could think of on a hot, August morning. <\/p>\n

\"Strawberry<\/a><\/p>\n

Now, while you’d be tempted to go pazzo<\/em> and get “doppio panna<\/em>” (double whipped cream, above and below your granita) with your Sicilian granita, our veteran waitress gave us good advice I recommend you follow: whipped cream just on top<\/strong>.<\/p>\n

This way, you can enjoy the pure taste the granita with a little whipped cream when you want, without it getting all muddy below.<\/p>\n

Just in case you’re not sure exactly how to eat the brioche with the granita, please, allow me to go through the pains of demonstrating. Of course, every person has the right to eat the brioche as they please, but you should know that you shouldn’t shy away from dunking it right in there. <\/p>\n

That’s right, dunk it!<\/p>\n

I usually start with the “button” of the brioche:<\/p>\n

\"Dunking<\/a><\/p>\n

And in it goes!<\/p>\n

\"A<\/a><\/p>\n

Have you had granita siciliana before? What’s your favorite flavor?<\/strong><\/p>\n

Here are some more articles about granita:<\/p>\n