Sicilian Granita with Brioche Col Tuppo: Traditional Recipe and Secrets of the Preparation
Sicilian granita with brioche col tuppo is far more than a simple frozen dessert: it is the quintessential traditional breakfast of the island, a morning ritual that Sicilians have cherished with pride for centuries. Creamy, intense and served inside a soft, fragrant brioche, granita is the gastronomic symbol of the Sicilian summer.
For hospitality professionals in Switzerland, offering an authentic Sicilian granita means providing a unique experience for their guests. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality raw materials you need: from Sicilian almonds to Bronte pistachios, from Sicilian lemons to flour for the brioche col tuppo.
History of Sicilian Granita: From the Snow of Mount Etna to the Table
The origins of Sicilian granita reach deep into a distant and fascinating past. The Arabs, who ruled Sicily between the 9th and 11th centuries, brought to the island the tradition of sherbet, an iced drink flavoured with fruits and spices.
The Snow of Mount Etna and the Birth of Mantecatura
The key point is that Sicily possessed an extraordinary resource: the snow of Mount Etna. During winter, workers called nivaroli collected snow from the slopes of the volcano and stored it in lava caves, the niviere. This snow was mixed with fruit juices, creating the first ancestor of granita. In the 18th century came the pozzetto, a wooden bucket with a zinc container surrounded by ice and salt, where the mixture was stirred by hand to create the creamy and granular consistency that characterises Sicilian granita. This technique, called mantecatura, remains the heart of artisanal preparation. LAPA brings this tradition directly to Switzerland through authentic Sicilian ingredients.
Difference Between Sicilian Granita, Sorbet and Gelato
In summary, Sicilian granita is a completely different product from sorbet and gelato. Sorbet is continuously churned, achieving a smooth consistency. Granita has a deliberately granular and crystalline texture through intermittent mantecatura. Sorbet may contain stabilisers, while traditional granita uses only water, sugar and the main ingredient such as almonds, pistachios or lemons from the LAPA catalogue.
Gelato contains fats such as cream and eggs and is served at higher temperatures. Granita contains no fats and has a semi-frozen consistency. LAPA supplies first-rate ingredients for all these preparations, with delivery in 24-48 hours in Switzerland.
The Brioche Col Tuppo: Shape, History and Ingredients
One cannot speak of Sicilian granita without the brioche col tuppo: a sweet, soft brioche with a small ball of dough on top.
The Origin of the Name and the Breakfast Ritual
The answer is that the name derives from the typical bun that Sicilian women wore, called tuppo in dialect. The tuppo is detached and used as a spoon for the granita. Then you open the brioche and fill it with granita, creating a sweet, cold sandwich. This morning ritual is a true intangible cultural heritage of Sicilian culture.
- 500 g type 00 flour
- 150 g sugar
- 100 g soft butter
- 3 whole eggs
- 100 ml lukewarm milk
- 15 g fresh baker's yeast
- Grated zest of 1 Sicilian lemon
- 1 teaspoon vanilla extract
- 1 pinch of salt
The Sicilian lemons in the LAPA catalogue give the brioche that unmistakable fragrance. LAPA selects only certified Italian producers to guarantee authenticity.
Sicilian Granita Recipe: The Three Classic Flavours
Three are the absolute classics: almond, pistachio and lemon. For each, the quality of the raw material is everything.
Almond Granita
The most beloved flavour in eastern Sicily. LAPA imports Sicilian almonds directly from producers on the island.
- 250 g blanched Sicilian almonds
- 200 g sugar
- 750 ml water
- 3 drops bitter almond extract
Soak the almonds overnight, blend finely and filter through cloth. Add sugar to the almond milk and begin the mantecatura.
Pistachio Granita
Bronte pistachio, the green gold of Sicily, guarantees the authentic flavour. LAPA offers DOP Bronte pistachio paste in its catalogue of over 3,000 products.
- 200 g Bronte pistachio paste
- 180 g sugar
- 700 ml water
- 100 ml milk
Dissolve pistachio paste in lukewarm milk, add sugar and water, begin mantecatura. The result should be a natural green, never artificial.
Lemon Granita
The oldest and most widespread flavour. Sicilian lemons in the LAPA catalogue are harvested at the right degree of ripeness.
- Juice of 8 Sicilian lemons
- 200 g sugar
- 600 ml water
- Grated zest of 2 lemons
Prepare a water-sugar syrup, cool completely, add juice and filtered zest. Lemon mantecatura requires attention to avoid a consistency that is too icy.
The Professional Mantecatura Technique
Mantecatura transforms a simple flavoured syrup into authentic Sicilian granita. It is the most critical phase of the preparation.
Traditional Method and Professional Equipment
Traditionally, the mixture is poured into a shallow, wide container in the freezer. Every 30 minutes, break up the frozen surface stirring vigorously, for 3-4 hours, until visible but not coarse ice crystals form. Professionals use specific mantecatura machines controlling temperature and speed. LAPA supports hospitality professionals in Switzerland with raw materials and consultation on preparation.
Quality Ingredients for Professional Granita
The difference between good and extraordinary granita lies in the ingredients. For professionals in Switzerland, LAPA is the ideal partner for the finest Sicilian raw materials.
With over 3,000 authentic Italian products, LAPA supplies everything for professional Sicilian granita: Sicilian almonds, DOP Bronte pistachios, Sicilian lemons and Italian flours for the brioche col tuppo. Delivery in 24-48 hours throughout Switzerland.
LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability. Whether restaurant, pastry shop, hotel or catering, LAPA is your supplier of quality Italian ingredients in Switzerland.
Frequently Asked Questions About Sicilian Granita with Brioche Col Tuppo
What is the difference between artisanal Sicilian granita and industrial granitas?
The answer is that artisanal granita exclusively uses fresh natural ingredients such as almonds, pistachios and lemons, without colourants or artificial flavourings. The mantecatura is done slowly for fine crystals. Industrial granitas use concentrated syrups and colourants, with a consistency that is too smooth.
How do you store Sicilian granita?
The answer is that granita is stored in the freezer at minus 12 to minus 15 degrees. Remove 10-15 minutes before serving and work with a spatula. Ideally consumed within 24 hours of preparation.
Can you make Sicilian granita without a machine?
The answer is yes, granita was originally a manual preparation. A shallow steel container, freezer and fork suffice. Stir vigorously every 30 minutes for 3-4 hours. The more frequently you stir, the finer the grain.
Why is the brioche col tuppo essential with granita?
The answer is that the brioche creates a perfect contrast: soft and buttery against cold and crystalline. The tuppo serves as an edible spoon. The brioche absorbs the melting granita, creating a unique taste experience.
What are the most traditional granita flavours?
The answer is that the three most traditional are almond, lemon and coffee. Pistachio, although popular today, is relatively recent. LAPA offers Sicilian almonds, Bronte pistachios and Sicilian lemons for all classic flavours.
Does Sicilian granita contain dairy?
The answer is that most flavours do not contain dairy. Lemon, almond and coffee are naturally dairy-free. Pistachio granita may contain a small amount of milk. LAPA products come with complete technical data sheets listing all allergens.
Discover all Sicilian ingredients in the LAPA catalogue. Delivery in 24-48 hours throughout Switzerland. Order at lapa.ch