Pistachio Granita with Brioche con Tuppo: A Sicilian Morning Ritual

A taste of Sicily in every bite: Pistachio granita with buttery brioche con tuppo—because summer mornings deserve a little magic.

There are few things more humbling—and deeply satisfying—than a cold, nutty spoonful of granita paired with the warm hug of a soft brioche. While this treat may look like dessert, in Sicily it’s breakfast. After tasting it on a sun-drenched morning in the hills above Catania, I knew I had to bring it home.

This week’s recipe is less about invention and more about paying homage. Sicilian granita is finer and more delicate than a typical slushy or sorbet. And when it’s pistachio-based—crafted from those rich, buttery nuts native to Bronte—you’re not just eating a sweet, you're tasting history.

Pair it with a slightly sweet, golden brioche crowned with its signature "tuppo" (the little topknot) and you have something that doesn’t just satisfy—it transports.

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Pistachio Granita Recipe

Ingredients:

• 1 cup shelled pistachios (preferably unsalted and raw)

• 2 cups water

• ½ cup sugar (adjust to taste)

• 1 teaspoon almond extract (optional but traditional)

• Pinch of salt

Instructions:

• Place the pistachios in hot water and let soak for about 10 minutes to soften.

• Drain and place pistachios in a blender with 2 cups of fresh water. Blend until very smooth.

• For a silky texture, strain through a fine mesh or cheesecloth. If you like texture, skip this step.

• Stir in sugar, almond extract, and a pinch of salt. Mix until fully dissolved.

• Pour into a shallow dish and freeze. Every 30–45 minutes, scrape with a fork to create that classic granita flake. Repeat for about 4 hours or until fully frozen.

Brioche con Tuppo

Ingredients:

• 3 ½ cups all-purpose flour

• ¼ cup sugar

• 2 teaspoons active dry yeast

• ¾ cup milk (warm)

• 2 eggs + 1 yolk for brushing

• 5 tablespoons butter (softened)

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• ½ teaspoon salt

Instructions:

• In warm milk, dissolve a bit of sugar and sprinkle yeast on top. Let it bloom (about 10 mins).

• In a large bowl, combine flour, sugar, lemon zest, vanilla, salt. Add in eggs and yeast mixture. Knead until smooth.

• Knead in butter one tablespoon at a time until fully incorporated and dough is soft and elastic.

• Let it rise until doubled, about 2 hours.

• Form dough into round buns. Use a small piece to form the “tuppo” and gently press it on top.

• Let rise another 45 mins. Brush with yolk and bake at 350°F (175°C) for 15–20 minutes until golden.