When we heard that the island of Salina was known for one thing- Da Alfedo’s granita – we had to check out what this was all about! When arrived, there was a line 100 people deep, to get a taste of this amazing Granita. I convinced the owner to give us a first ever behind the scenes tour.

Making Granita At Da Alfredo’s in Salina Italy

Rob: There’s a very interesting past time that happens around 3 o’clock on the islands and it’s called Granita. If you can imagine ice cream and chilada having a baby it would be Granita. This is no Granita that I have ever tasted before. I got to figure out how to make this.
Alright, we’re here at Da Alfredo’s with Piero and we’re going to learn how to make Granita. I had Granita in Capri and it was very watery. I had it here and it felt like a meal. You know what I mean? I felt like I was eating something with substance. What’s the difference?

Piero: I think they put a lot of water in the fruit. We put not much water in the fruit.

Rob: You grind it up and then it goes in here…with sugar?

Piero: With sugar and water.

Rob: You’re doing this since?

Piero: Since 1968. My father any my mom opened this place in 1968.

Rob: Okay. And when do you open for the season and when do you close?

Piero: We open one week before Easter and we close the first week of November.

Rob: Okay, so there you have it. Now you know how to make Granita. Piero, gracias!

Piero: Gracias!