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The mouthwatering granita is a must-try Sicilian summer semi-frozen dessert whose origin dates back to the middle Ages. It's refreshing, crunchy, and comes in all sorts of flavors including lemon, strawberry, almond, pistacho, coffee, mulberry and more.

Photo by sicilyseashell.com

Sicilian Granita is Buonissima!

By Dr. Alberto Lunetta, NAS Sigonella Public Affairs

Did you know that, in summertime, Sicilians who enjoy bars and cafes change their breakfast habits? Yes, when the weather becomes too hot, the cappuccino and cornetto give way to the granita with brioche! Sicilian granita is a delicious frozen ice dessert made from water, sugar and various flavorings (almond, lemon, pistachio, strawberry, to name just a few). Artisanal granitas, which are created by the most talented master gelato makers, give tourists one more reason to visit and explore Sicily, along with its blue sea and sunny days during the bathing season.

Don't be misled by the fact that granita might look like slushie. It is not made of ice crystals and artificial flavors, but actually contains fresh and organic fruits and flavors. It’s different from gelato because it stays in the freezer for only five to ten minutes, while gelato needs to stay in there for 20 minutes. Also, gelato is dairy-based product, while granita, which has a crunchy texture, is only made with sugar, water and fresh fruits (such as lemon or strawberry), nuts (pistachios, almonds or hazelnut), or another flavoring ingredients like chocolate or coffee. Therefore, the texture of the granita changes according to its ingredients.

The history of granita dates back to the Middle Ages when Sicily was under the Arab rule. The granddaddy of granita is the sorbet (originating from the Arabian “sciurbat”). You may be surprised to learn that granita was prepared with snow coming from Etna where it was kept in cavities, called “neviere,” by nevaroli (snow carriers) to preserve it from melting. In summertime, Sicilian noblemen used to buy snow from nevaroli who transported it to the cities inside wicker baskets by mules and donkeys.

The ice blocks were mainly taken to the coastal area, which is why the strongest granita tradition is in Acireale and its neighboring seaside towns. There, the blocks were mixed with lemon juice, aromatic herbs and spices, almond milk, coffee syrup.

Nowadays, you can choose among a variety of scrumptious flavors such as mandarin, almond, prickly pear, peach, tiny wild strawberries (fragoline), nutella, hazelnut, watermelon, dark chocolate, pistachio and the delicious gelso nero (black mulberry).

Granita is usually served with brioche, a sweet yeast pastry with a little ball on top called “tuppo.” (bun). Some cafes serve granita with regular white bread.

If you want to add to the taste and the calories of your refreshing snack, you can ask for a “granita con panna” (granita with whipped cream). On the contrary, if you are on a diet, you may opt for the “granita piccola” (small granita). Buon appetito!

Savoca, on the tracks of Coppola’s “The Godfather”

By Dr. Alberto Lunetta, NAS Sigonella Public Affairs

When Maria was alive, she used to smile at any tourist passing by “Bar Vitelli,” a retro-fashioned café she owned in the historic heart of Savoca which started in 1963. The bar’s name, which used to be D’Arrigo (Maria’s family name), was later changed when Francis Ford Coppola choose it as a setting for “The Godfather.” Even if Maria noticed that you were not interested in sipping a cappuccino or a sampling a delicious granita, she would gently invite you to sit down and chat with her anyway. Even today, when you take a look inside, you will see this haunt is a real movie museum decorated with pictures and mementos from those summer days in 1971 when one of the most famous Hollywood directors and a few excellent actors were her guests.

Savoca was chosen over the town of Corleone to shoot “The Godfather” scenes when Michael, played by Al Pacino, visited Sicily. The sign at the entrance of the town that says “Savoca” was replaced with another in which “Corleone” was written. The two towns look similar; they both fascinate their visitors as they represent a typical Sicilian inland burgh.

Every year, tourists and media from all over the world, including many Hollywood stars, visit this picturesque bar. Everybody is welcome in this fascinating corner of Sicily that is part of the history of Hollywood. Now that Maria is in heaven because of her big heart, as local residents say, the bar is run by her nephew who continues the family tradition.

Savoca is not only famous for having hosted “The Godfather”. A town in the Messina province, it lies atop a 303-meter rock above the sea level. There is a local saying: “Supra na rocca Sauca sta, setti facci sempri fa.” This ancient Sicilian proverb not only points out their elevated position, but also states that Savoca and its residents “always show seven faces.” Stories say that Savoca has seven faces because each corner of its territory shows a different and magnificent view, including the sea, Mount Etna, the surrounding valleys, and the coasts of the Calabrian peninsula. Strolling through Savoca is like looking through colored windows.

As for Savoca inhabitants, stories say they are cunning people. One tells how Savoca people stole a painting depicting St. Michael the Archangel from the neighboring town of Forza d’Agrò and brought it to the church of St. Michael in Savoca. As a result, the relationships between the two towns became harsh. After some time, Savoca residents tried to make peace with their neighbors by inviting them to a lavish banquet. However, Savoca residents tricked their neighbors again as they served them dog meat while they enjoyed delicious beefsteaks!

It is difficult to say whether or not those stories are true, but they certainly tell us about ancient rivalries between the Sicilian towns.

The name “Savoca” derives from “Sabak,” which in Arabic means “uniting.” Historians say the Saracens unified under the district of Savoca several surrounding castles. The town was also elected as an important religious center as it was the see of an “archimandrite,” a high-ranking cleric who was the head of a group of monasteries.

Norman Count Roger founded the city in 1072, building a fortress, which no longer exists, atop an ancient Roman site.

At the end of the 16th century, when the town had an estimated 5,000 residents, Savoca boasted 17 churches which are still quite well preserved. Among them, the most important is the “Chiesa Madre,” the cathedral. It was built in 1163 and has a beautiful Renaissance rose window on the portal.

The church basement housed the site in which the Capuchin friars used to perform mummification according to a method of Egyptian origin. Thirty-four embalmed bodies of 19th century nobles, lawyers and monks are permanently displayed inside a crypt within the 16th century Capuchin Convent.

The City Museum is also worth a visit. It features agriculture implements used by peasants in 19th century Savoca and showcases a rich collection of objects such as clothes, armorial bearings and documents that belonged to the local aristocratic families from the last century.