Almond granita
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area: Eastern Sicily.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Eastern Sicily.
Brief description of the product: Grainy ice cream obtained by freezing almond juice. Description of the processing and maturing methods: Ingredients: shelled almonds, some of which bitter, sugar and water. Preparation: bring 1 liter of water to the boil and let it cool.
Apart from peeling the almonds, crush them in the mortar together with the sugar until they are reduced to a very fine mixture and pass them through a horsehair sieve. Add the mixture to cold boiled water, place in the freezer or in the ice cream parlor until a soft but not foamy sorbet is obtained.
Specific materials and equipment used for preparation and conditioning: Horsehair mortar and sieve.
Description of the processing, storage and maturing rooms: Ice cream laboratories equipped according to the sanitary regulations in force.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Bibliographic Ref. Eleonora Consoli and Francesco Counterfeit “Sicily, the kitchen of the sun”, Ed. Tringale.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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