It\u2019s crazy to think anyone would plan a holiday in Sicily<\/a> based on ice-cream, but who doesn\u2019t give a little whoop of joy at the thought of everyone flocking from far and wide for a scoop of gelato from your local gelateria! Sicilians take their gelati very seriously and even if you\u2019re not a mad ice-cream fan, we suspect you\u2019ll struggle to resist this frozen treat.<\/p>\n Historically, gelato was probably first introduced to Sicily by the Arabs and was more of a granita than a creamy ice cream. \u00a0Mount Etna came in handy as, with no refrigeration, Sicilians cooled their drinks and froze their desserts in the stored winter snow and ice from the volcano. But by the 1600\u2019s, life had moved on and Sicilian ice-cream making had progressed to the creation of granitas, sorbets and \u2018sorbetti con crema\u2019.<\/p>\n Today, Sicilian ice-cream comes in many guises so it\u2019s wise to sort out the difference between gelato, granita and cremolata before you hit the local gelateria. Sicilian gelato is still slightly different from the ice-cream you\u2019ll find elsewhere in Italy.\u00a0 Typically, it\u2019s made without cream or eggs, instead blending milk, sugar and corn starch. People also get confused between granita and cremolata. The main difference is that while granita, the more popular of the two in Sicily, is a mixture of frozen water, sugar and fresh fruit juice, cremolata uses pureed fruit pulp rather than juice, leaving the fruit more visible.<\/p>\n It sounds like everyone\u2019s idea of heaven. Starting your day with a gelato con brioscia, a dollop of smooth freshly-made gelato scooped into a soft, sweet roll, is uniquely Sicilian. That\u2019s not to say, however, that ice-cream eating is limited to breakfast. In fact, it continues all day, a natural refreshment from the summer heat and a sociable way to spend the evening.<\/p>\n So what about flavours, and even more important, where are the best Sicilian gelaterie? The truth is that you\u2019ll find good ice-cream wherever you stay in Sicily, but we\u2019ve picked out a few of our favourite hotspots.<\/p>\n The ice-cream makers at award-winning Gelateria Al Cassaro, conveniently situated near the Quattro Canti in Palermo, make full use of classic flavours such as fig and watermelon or almonds from Avola. You\u2019ll also find some particularly zingy combos such as orange, ginger and cinnamon. If you\u2019re looking for somewhere to stay, choose from a selection of villas in and around Palermo<\/a><\/strong>.<\/p>\n The seaside town of Terrasini, just a short drive from Palermo airport, already has a bit of a reputation as a foodie haven, and its ice-cream offering is just as good. Amongst the best gelaterie is the Gelateria Vernaci where frozen yoghurt \u2013 including Oreo, coconut and Cookies flavours \u2013 is one more temptation. The gelateria also has branches in Castellammare del Golfo and, its newest addition, in Marsala. See Villa Giacona Venuti<\/strong><\/a>\u00a0which has a private pool and direct sea access.<\/p>\nCreamy ice-cream or fruity granita?<\/h3>\n
Ice-cream for breakfast anyone?<\/h3>\n
Al Cassaro, Palermo<\/h3>\n
Gelateria Vernaci, Terrasini<\/h3>\n