Sicilian Granita - not to be mistaken with gelato

Instagrammable brunches dominate the Melbourne food scene. Famous (and admittedly mouth-watering) pages akin to @melbournebreakfastdiary and @twofoodfriends document the freakshakes and French toasts. But Compa of Brunswick, serving up the traditional Sicilian breakfast of granita is changing the game. Due to the hot climate in Sicily, locals opt for granita in the morning instead of a hot coffee. Simplicity, elegance and taste are key.

Traditionally served at breakfast with a brioche bun, granita is a semi-frozen sweet dish, consisting of flavoured ice, encompassing flavours such as almond or lemon, the two most popular. At Corrado Assenza's Caffe Sicilia, authentic granita is created using whole almonds grown locally to enhance the rich, creamy flavour. People congregate at cafes every morning to eat, chat and bask in the local produce and food history. Historically, granita has evolved from the Arab sherbet recipe; an iced drink mixed with fruit juice or rose water. This led to granita being made from snow collected on the nearby Etna, Peloritani and Nebrodi mountains, as well as ice from natural caves. Until the 20th century, this ice was mixed with flavours, into a sweet drink. However, modern day granita is made with churners.

Today, Sicilians still swear by granita and brioche for breakfast, while tourists enjoy the delicacy in a similar way to ice cream or sorbet. The importance of identifying distinctive regional recipes and acknowledging the complexity and rich food history of Italy, which went through an identity crisis of sorts until its Reunification in 1861, and in fact, food culture in general, is recognised in the Netflix documentary Chef's Table, which dedicates an episode to Assenza's dedication to tradition.

So while freakshakes and hotcakes are attractive in their excess of elements, the pop of flavour and simplicity that Sicilian granita brioche serves is a welcome reminder that sometimes, less is more. Granita is commonly served up in desserts as a side, or in bars around the world as an icy cocktail; but if you're looking for real Sicilian granita, head to places like Compa in Melbourne to taste Sicily in two simple elements.

Love, Ingrid