Enjoy this granita and daydream of being in Sicily, where growing almond trees is a true romantic affair. In order to make the most delicious granita, we work with our local artisan to make the finest almond paste (made with the best strain in the region, the Pizzuta d’Avola almond). We then “cold" whip the paste — with water from Sparea® Springs and white cane sugar. And voilà, an excellent granita that will happily drown in a dollop of whipped cream.
Almonds have always been an essential ingredient in Italian confectionary. Literary texts in all the countries of the Mediterranean refer extensively to these nuts, which have been cultivated since ancient times and are generally processed with honey, milk and fresh or dried fruit. Almonds are harvested by beating the branches of the almond tree with long rods, in the period between July and August, causing the nuts to fall onto large sheets spread on the ground. There are several almond cultivars, but the most popular is the famous Pizzuta d'Avola. Cultivated in the areas surrounding the town of Noto, the Pizzuta d'Avola is also the most widely used almond in the local confectionery industry, since it has a slightly bitter taste that is ideal for balancing out the sometimes cloying sweetness of candy.
Yes, you read correctly. Just as you would do, we chose to make our sorbets and Sicilian granita with water from "Sparea®" Springs. This water is born in a unique niche in the Piedmontese Alps and is extremely light and pure - ideal for accompanying the fruit from the organic farm, Mura Mura®. We are a little crazy… but you can certainly taste the difference!
|Total fat||10,9 g|
|Total carbohydrate||15 g|