Island Hopping 2024: Giarratana, The Snows of Mt. Etna, Pistachios

Saturday April 20:  Back to beautiful blue skies and chilly temperatures, we started out in the morning hoping to visit the self proclaimed pistachio capital of Sicily.  Along the way we were hoping to catch more glimpses of Mount Etna covered by new fallen snow.  And, we were successful on both counts.  But, the true discovery of the day was reaching a full understanding of the Sicily’s culinary contribution to frozen deserts, granita.

Granita

Granita is the original slushy.  First developed by the Arabs who invaded Sicily in 827, this frozen concoction is truly a Sicilian culinary contribution.  Even more specifically it is a Mt. Etna creation.  Originally the snow was harvested from the volcano at high altitudes.  It was then brought down the mountain and mixed with the flavors that Mt. Etna’s rich soil provided, oranges, lemons, mandarines, almonds and of course pistachios.  This tradition was refined and improved upon well after the Arabs left Sicily.  Today we can get “Italian Ice” just about anywhere in the world, but it is right here, with the snows of Mount Etna that it all began. 

Take out the electric wire and this could be a Monet painting

They also have some vineyards up here

The pistachio trees are amongst the last to start growing leaves.  On this tree, green buds are beginning to grow at the tip of each branch

A winding street in Bronté

Steps to change levels within the town

Pistachio Purchase

At the Life Café in Bronté, arancino, pistachio pasticcini, and pistachio gelato  

The pistachios of Bronté are prized for their deep green color

Greek legend is that one of the cyclops live in the volcano

Western slope of Mt. Etna

The deeper snows at higher altitudes and northern exposure.  Thousands of bowls of Granita 

Sometimes Mount Etna just seems to be floating on air