Got Granita? Savoring A Summertime Sweet In Italy

It will officially be summer in just a few days, and who doesn’t associate long, hot days with ice cream? Or, depending upon your preferences, lactose-digesting capabilities, and what part of the world you’re in, gelato, sorbet, paletas, kulfi, faloodeh, bur bur cha cha or other sweet, frozen treats served around the world.

Gelato is obviously past its tipping point in the U.S, but the granita still isn’t a well-known part of the general populace’s culinary lexicon. In Italy, however, this grainy frozen dessert is a summertime staple. Granite (plural of granita) refers to a dessert that’s scraped at intervals as it freezes, in order to form larger crystals than a typical sorbetto. A true granita should have a coarse texture because it’s made by hand, rather than processed in a machine, which results in a slush.

Coffee or espresso with a bit of sugar is the most commonly used flavoring for granite. Known as granita di café or caffe freddo, this refreshing treat is best served con panna; with unsweetened whipped cream. The first time I ever had one was in Florence, on a freakishly hot October day. Like millions before me, I left crowded the Galleria dell’ Accademia after viewing Michelangelo’s David, thirsty, sweaty, and grumpy.

Several blocks down via Ricasoli, I happened upon a little shop called Gelato Carabé . I was drawn by the wafts of sugary, perfumed air, but it was the menu and hand-crafted appearance of the gelati (mass-produced stuff is often sold out of plastic tubs, but it also tends to look manufactured, and just a little too perfect) that sold me on the place.

The customer in front of me turned away from the counter clutching a cup filled with a rough-looking iced concoction, topped with a soft mound of whipped cream. Its color suggested it contained caffeine. I asked, in crappy Italian, what it was. And then I ordered my first-ever granita di café con panna. Instant addiction. The melding of flavors and textures – bitter espresso, a hint of sugar, grainy ice, silky cream – was the ideal salve for my museum-and-crowd-addled soul.

I returned to the gelateria every day for the remainder of my trip. After I returned home, I learned that owners Antonio and Loredana Lisciandro are from Patti, on Sicily’s northern coast. Antonio’s grandfather was a gelatio, or gelato master, and Antonio became a leading authority on gelato, as well. FYI, gelato has less air incorporated into it than American ice cream, which results in a more dense, flavorful product. Depending upon the region in which it’s made, it may contain eggs, or use cream instead of milk.

The Lisciandro’s import seasonal ingredients from Sicily, including pistachios, hazelnuts and almonds, and the intensely flavored native lemons, which have a thick, bumpy skin. They produce rich, creamy gelati, cremolati (cremolata is similar to sherbet, but made with fresh fruit pulp instead of filtered juice; both are made with milk or cream, whereas sorbetto is dairy-free), and the aforementioned ethereal granite.

Today, Gelato Carabé has two locations in Florence. I’ve since had granita di café con panna all over Italy (I highly recommend enjoying it overlooking the Sant’ Angelo harbor on the island of Ischia, off the coast of Naples). Barring that, I suggest using this recipe. Get a copy of Laura Fraser’s delicious “An Italian Affair” (which is how I learned about Ischia in the first place). Spoon granita into a pint glass (let’s not kid ourselves with a foofy parfait-style). Find a relaxing place in the shade, and then savor summer, Italian-style.

SkyMall Monday: Super-Sized David Statue

I don’t profess to “get” art. Show me cherubs and I just see a bunch of babies that could use some diapers. A painting of a horse? I’m going to assume that the artist really admired those equine thighs because I do not see any deeper meaning to that portrait. Here at SkyMall Monday, we have one piece of art, and it’s simple enough for me to understand (Calvin, on the other hand, is a member of the family and not an object). So, when I see Michelangelo’s David, I just see a dude with great abs who likes to hang around the locker room naked. Man, don’t you hate that guy? Put a towel on, buddy! Not only that, the statue hardly seems realistic in 2012. Who has time to develop great abs other than half-baked reality TV stars? We need art that reflects the people of today (or at least the People of Walmart). Thankfully, SkyMall is here to help us stay sophisticated with an update of Michelangelo’s classic work. Feast your eyes on the Super-sized David Statue.This modern sculpture looks like someone you might actually know. Maybe it resembles a co-worker or perhaps even your husband. Modern David is a man of the people. He enjoys macaroni and cheese inside of his patty melts. He’s just like us…except with an intense hatred of pants.

Think that David was a masterpiece that needn’t be updated? Believe that gluttony should not be celebrated? Well, while you paint by numbers, we’ll be reading the product description:

Classic art is busting out at the seams! If Michelangelo’s famous David was resculpted today by someone who’d recently been to a fast food joint, he just might have conjured up this super-sized fellow!

Hand-cast in quality designer resin, complete with modesty fig leaf for display in home or garden…

If only ancient Rome was blessed with a few more Friendly’s locations, the original David might not have needed to be plumped up for modern times. Thankfully, the “modesty fig leaf” allows you to display this statue inside or outside without offending guests or neighbors. However, we kind of think that his junk should have been covered by a greasy Taco Bell wrapper.

You don’t need to be an art history major to understand this modern man. Finally, art that doesn’t make us feel dumb or inadequate. It just makes us feel thinner when we stand next to it.

Check out all of the previous SkyMall Monday posts HERE.