Signorello Mario — Restaurant in Belpasso

Not to be confused with commercially-sold syrup-flavoured-ice-slush, real Sicilian granita is closer to sorbet or artisan ice-cream. It’s hard to imitate as genuine products – usually fruit or nuts – are processed to a fine pulp, mixed with 15-20 per cent sugar and churned with a special machine while the temperature is reduced to around -13°C. The sugar content ensures it doesn’t freeze solid and the granita keeps its form in the dish, even on a hot day. The real treat here is tasting local flavours that you’re unlikely to find elsewhere: mulberry (gelsi) in particular, both white and red, which should only be available in the summer. Look out too for truly Sicilian, locally grown options such as almond, pistachio and lemon. These delicate aromas really build when concentrated in artisan-made versions. As well as finding good granita in the centre of town, don’t overlook the small towns that flank Etna where the almonds and pistachio nuts come straight out of the fields.

The Italian cousin of peanut brittle, torrone from Catania doesn’t resemble the nougat-style sugar and nut bars you’ll find in Abruzzo or Piemonte. This is a tough-on-the-teeth version, with almonds and pistachio nuts fused together with darkly caramelised sugar. Go for an artisan slab of the stuff in a typical confectioners store, also available in many ice-cream...

Perfect place. Been here several times with my family. We tried granita and brioche. We also ate various pastries. Everything is always fresh, just baked. Amazing cappuccino. Excellent service, very kind and attentive hosts. Very low prices. If the prices are compared with Rome or Milan, then we can say that it is free. Be sure to try the...

Ci sono andato oggi! Intanto bar al buio e dentro caldissimo! Dopo aver consumamato, ho chiesto se pagavo tre euro ( visto che non avendo gli occhiali non vedevo bene il conto e dopo aver pagato sono rientrato a chiedere se pagavo tre euro! Il proprietario mi ha preso i suoi occhiali e mi ha detto di metterli così vedevo e si è anche arrabbiato perché lo fatto rientrare che era fuori a parlare! Io penso che dopo anni di gestione di un bar dopo un po' di anni si deve andare a fare dei corsi per il comportamento al pubblico! Comunque io non ci metterò più piede (questo è il mio pensiero) mi dispiace ma è stato...