- BY ISSIMO
- August 25, 2023
Why We Love Granita & Grattachecca
Enter the sweet world of Fabbri, Italy’s master maker of all-things sweet
Beat the heat, Italian-style! When the scorching summer sun is too hot to handle, Italians have two secret weapons to cool things down and keep their spirits high: the delightful and refreshing granita and grattachecca. These frozen treats have a history that stretches back centuries, taking us on a journey through the sun-soaked streets of Sicily and the vibrant alleys of Rome. So, let’s delve into the sweet beginnings of these iconic Italian summer staples!
Granita: A taste of Sicilian tradition
The story of granita begins on the sun-kissed island of Sicily, where Arab influences met Italian culinary ingenuity. It is believed in fact that Arab traders introduced “sherbet,” a frozen dessert made from fruit juice and sugar to Sicily during their rule in the 9th century. Over time, Sicilian artisans perfected the recipe and the art of turning crushed ice (actual snow back then) into a delightful concoction, giving birth to what we now know as granita.
The original granita was simple, made with just three ingredients: ice, sugar, and the essence of local fruits like lemons, oranges, or almonds. The process of making granita involved using a long wooden paddle to scrape the mixture as it froze, resulting in its signature coarse texture that distinguishes it from other frozen desserts.
Grattachecca: A Roman delicacy
While granita found its roots in the southernmost part of Italy, the country’s most central region, Lazio, had its own icy delight to savour. Grattachecca traces its roots back to the bustling streets of Rome, where it emerged as a popular street food during the late 19th century. It shares similarities with granita but boasts its unique character and flair.
The word “grattachecca” itself is derived from the Romanesco dialect, combining “grattare” (to scrape) and “checca” (meaning a spot or stain). This frozen treat earned its name because it was made by scraping the ice as it formed, just like granita, but the flavours, obtained by mouth-watering syrups, were diverse and more inventive, from exotic tropical blends to unconventional combinations like lavender and peach.
Diving into the world of flavours
Both granita and grattachecca have come a long way from their humble beginnings, and today they represent a delightful playground for culinary experimentation. Each region in Italy now boasts its own unique variations, offering an exciting array of flavours to tickle taste buds and cool down sweltering souls.
In Sicily, granita has evolved into an art form. Traditional flavours like lemon and almond still hold their ground, evoking a sense of nostalgia for the island’s historical roots, but these days you can also find iterations such as fragrant jasmine, zesty blood orange, rich pistachio, and tropical watermelon. And if you’re feeling adventurous, there are also some unconventional combinations like coffee with brioche or fig and honey.
Grattachecca in Rome has also become synonymous with a kaleidoscope of flavours and colours – many of which you can recreate at home with syrup maker Fabbri. The array of syrups and toppings available is a testament to the boundless creativity of its creators, and ranges from classic fruit flavours like cherry, strawberry, and pineapple to more exotic options like kiwi, passion fruit, and even basil. And let’s not forget the final touch –a generous drizzle of sweetened condensed milk or a sprinkling of shredded coconut or chocolate chips.
The essence of Italian summers
Italians love them for their delightful flavours and icy textures, but granita and grattachecca are more than just frozen treats. Celebrating the beauty of simplicity and the power of indulgence, the two desserts embody the essence of Italian summers, and symbolise moments of shared pleasure.
Just watch the crowds around any grattacheccaro or granita place in the country: Gathered around their favourite icy delights, families, friends and strangers come together over the sweets in a way that goes beyond the mere enjoyment of something delicious. In this simple act of cooling off, bonds are strengthened, and memories are created.
So, the next time you find yourself near a granita or grattacheccha spot, don’t miss the opportunity to get a taste. Close your eyes and take a spoonful. Let the icy flakes melt on your tongue, savour the explosion of flavours, and allow the magic of Italy’s favourite summer staples to transport you to a world of cool bliss.
