The vote is out, and we have unanimously declared La Posada the winner of the best brioche (not too sweet, but perfectly soft on the inside and browned on the outside) and the best gelsi (mulberry) granita.
Even though only myself and my husband are in on the vote, the fact that we actually agree on this one says a lot. On most subjects we usually have lengthy discussions that can often end in disagreements about all sorts of things, including the preferences of our taste buds. So, the fact that we AGREE on this one should mean a lot to all you granita lovers out there!
La Posada is not a fancy bar, but it is located on the water front in the scogliera zone of Catania. And from the seating area behind the bar you will have a view of the big blue sea as you enjoy your refreshing granita. Along with gelsi, peach and fig can be very tasty, when they are available (often they are not), but skip the non-fruit flavors as they get the thumbs down according to our (not-so-expert) taste buds.
The mulberry is an interesting fruit and not widely eaten in the US as far as I know. At least I had never tried one until I visited Sicily. They grow on beautiful trees, can make a mess of the pavement if the ripe fruit is not picked right away, are similar in appearance to blackberries but are mushier in texture, come in two varieties--white or dark red--but it is the red ones that are sweeter and are used for making granite, and are also wonderful to eat raw, fresh off the tree.
They ripen in June, are picked and sold fresh by street vendors, and are probably frozen to be used throughout the summer to make granita.
In a nut shell, the gelsi granita has become our ultimate summer treat to be enjoyed whenever we can find the time or think of a reason to make a quick getaway to the bar.