Everyone is familiar with gelato.
Granita is its grainier, waterier cousin. I know, not so appetising you may think, but sorbet’s good, right? And granita is so cooling, so delicious and you can acceptably have it for breakfast! I am in love with the creamy nut varieties: almond and pistachio in particular, but there is a massive range of flavours on offer, from a rainbow of fruit to chocolate to coffee.
In Sicily, one popular way to eat it is crammed into a brioche bun, making the ultimate, frosty-sweet sandwich.