IT'S MORNING TIME IN SICILY
and you are probably looking for a place where to have breakfast. A cozy bar with a view, under the morning sun where to have bacon, scrambled eggs, toast with butter or jam, baked beans, an omelette… but, WAIT!
A thought cross your mind: “What’s the typical sicilian breakfast?”
FOR SURE, IT'S A SWEET ONE
English/Continental breakfast may be for you the most important meal of the day, but you’ll NEVER find an English breakfast in Sicily in a bar unless you beg someone to cook you one.
In Sicily it’s perfectly acceptable to have granita and brioche or ice-cream first thing in the morning. And not just plain ice-cream, but a generous, or even two, scoops of gelato or granita between a sweet brioche-like bun.
The BRIOCHE COL TUPPO or BRIOCHE CU TUPPO
BREAKFAST IN SICILY IS PART OF SICILIAN TRADITION, HISTORY AND CULTURE
When Arabs began their conquest of Sicily (660’s AD), they brought Sarbut (sherbert/sorbetto) with them and to keep it cold they used snow from Mount Etna. Sicilians carried on this method putting the ice into containers and flavoured it with lemons. That is how the granita was born.
CORNETTO AND CAPPUCCINO
Another favourite pastry you can have for breakfast is the CORNETTO or CROISSANT which you can order plain or filled with chocolate, pistachio cream (give it a try!) or marmelade. Here the combo is made with a CAPPUCCINO or a CAFFE’. And if you don’t want to behave too much as tourists, be sure to order a Cappuccino only in the morning! It is only drunk at breakfast in Italy 😉
BEST TO KNOW
Brioche, cornetto and croissant are not the same thing but there are places and regions where these differences are not taken into consideration! In fact, they have different names according to the italian region you’re visiting.
The BRIOCHE CU TUPPO does NOT exist in northern Italy!
OUR FAVORITE GRANITA AND BRIOCHE IN ORTIGIA?
BAR VIOLA – CORSO MATTEOTTI
MIX THE PISTACHIO AND ALMOND GRANITA AND DON’T FORGET THE BRIOCHE 😉
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