Do you know what the "half with cream" is? In Sicily and especially in Messina and its province, if you ask for it in the bars, they instantly prepare one of the typical delicacies of this season. But in some places you can also enjoy it all year round. The "half with cream" is nothing more than the classic coffee granita enriched with whipped cream. And if you want to reach the top of taste, just add the classic brioche “col tuppo” to the granita with cream and your palate will be delighted. But let's go to the discovery of the history and curiosities of this delicacy. Space also for advice on how to best prepare it.
The granita with cream and the awards
It is not summer, therefore, if there is no granita for breakfast. There are many variations: lemon, almond, pistachio, and then strawberry, mulberry. It is one of the most sought after and tasted products on the island, so much so that the Sicilian Region has included some variants in the list of traditional Italian agri-food products of the ministry for agricultural and food policies. It is that of black mulberry trees; and then the most desired almond granita and finally the granita di jasmine. Furthermore, in 2016 the Messina granita in 2016 obtained the De.Co.
The origins of granita
But what is the origin of the granita. According to tradition, the introduction of this delicacy is due to the cultural exchange between Arabs and Sicilians, at the time of Arab domination on the island.. It seems that it was the Arabs who cultivated a passion for this recipe. In the past and for many years it was like this in the preparation of special syrups to make the granita ice or snow was added. In fact, it was common to find places in the hinterland of the island where snow was kept at high latitudes and then used for sweets as well.
The snow, between the Nebrodi, Etna and Iblei, it was kept in the "neviere", stone buildings, the remains of which are still visible. But the real granita seems to have been born around the sixteenth century. And still today there are pastry chefs who use this ancient technique to create a real delicacy. Are you ready to prepare it? Here are our suggestions for a typical Sicilian granita.
How to prepare the “granita con panna
The recipe for this specialty is very simple. And then it takes very little to prepare it. Here are the ingredients for four people. We prepare 450 ml of coffee, 200 ml of water, 150 g of sugar, 250 ml of fresh cream, half a sachet of vanillin, 2 tablespoons of vanilla icing sugar. So simple preparazione: the water is poured into a pan with the sugar, which is thus dissolved. The syrup obtained should be brought to a boil, and then let it cool. Then the coffee must be added. The preparation is then placed in the freezer for freezing. The mixture is then blended. The cold whipped cream enriched with icing sugar and vanilla is added to the granita made. The cream granita is almost ready. Space for the imagination to put it in a glass, putting half granita and half cream.
Cover image: coffee and cream granita in Messina, Rosario Messina - Own work, coffee and cream granita (fresh). Typical of the City of Messina. CC BY-SA 4.0
