The ritual of Sicilian granita (semi-frozen sicilian dessert) with its slow time, quality and variety of flavours, is a sign of Sicilian culture and history.
Sicily is the house of granita. This ancient tradition is rooted in the Middle Ages, when in winter time the nivaroli used to collect the snow of the main Sicilian mountains: Mount Etna, Peloritani, Iblei and Nebrodi, keeping it in the neviere (holes coated with stones or bricks ) and, then during the warmer months, move them to the seashore.
The snow was then grated and mingled to lemon juices or fruit syrups, to make tasty and refreshing sorbets and ice creams.
The rattata (way of grating the snow) has evolved over time, and the snow, then used only as a refrigerant, has been replaced by water and honey with sugar, making the mixture deliciously creamy.