Granita represents the 'fil rouge' of our trip in the east part of Sicily...
Especially because - as we said in previous posts - granita reaches the top of its quality only starting from the area of Ragusa.
The last stop in Modica was hosted by an historical café called Latteria. Excellent service, setting - the bar has been modernized after the change of property in 2015 - and a mouthwatering granita.
We tried a mix of roasted almonds and mandorla pizzuta from Avola. Delicious, sweet and fresh!
Note: the bar is also famous for its cremolata, a more creamy granita that uses more milk than usual in the preparation. Similar to an icecream but still lighter.
