“The owners of this place,” he continued, “go to the market every day, see what’s fresh and make the granita in that flavour.” It’s earned them recognition by the Gambero Rosso Gelaterie d’Italia guide. “This is like a Michelin star for gelaterias in Italy,” Dario says. Not one to argue with the expertise of a local, Levante soon also became my chosen granita store. Most days, my go-to flavour was mandarino, made using mandarins grown outside nearby Catania, occasionally gazumped by fragola (strawberry) or mandorla (almond).
Dining and Cooking