From a simple summer treat to a symbol of Sicilian identity, granita has become a product that tells the story of the island, its heritage, territory and traditions. Celebrating this iconic speciality is **Nivarata**, the International Sicilian Granita Festival, which over the years has turned Acireale into a meeting point for professionals, enthusiasts and master gelato makers from all over the world.
At the helm of the event is **Peppe Leotta**, President of Conpait Sicilia, who, together with an increasingly international network, is working to make granita a true ambassador of Sicilian culture. We spoke with him about history, cultural influences, local excellence and the future of one of the island’s most beloved products.
**Nivarata has become an international event dedicated to Sicilian granita. How did this journey of growth begin?**
“In 2023, I took over the event together with Fulvio Massimino under the Conpait banner. By attending SIGEP every year, I had the opportunity to meet professionals from all over the world and involve them in the project.
Many of them embraced Nivarata’s mission, helping transform it into an increasingly international event. Today, the festival is a meeting point for different cultures united by the same passion for quality and craftsmanship.”
**Granita is the undisputed star of the event. What are its origins, and why does it so perfectly represent Sicilian identity?**
“In Acireale, there used to be the *nivaroli*, people who collected snow during the winter and stored it so that it could be used during the warmer months to preserve food and prepare *rattata*, a drink made with snow, lemon juice and honey.
It was later discovered that mixing snow and salt could produce extremely low temperatures, reaching approximately minus 21 degrees Celsius. This gave rise to what we can consider the earliest form of granita.
Every year, during Nivarata, we recreate this preparation in our cooking demonstrations. Tourists are fascinated by it because it offers an authentic journey into the history of Sicily.”
**Today, Nivarata welcomes professionals from countries such as Japan, South Korea and the United Kingdom. What does it mean to see Sicilian granita engaging with such different cultures?**
“Granita is not simply a product to be enjoyed; it is a vehicle for culture and tradition. Through this product, a continuous exchange takes place between different territories and peoples.
Take yuzu, for example, the aromatic citrus fruit introduced a few years ago by Japanese professionals and now widely used in the world of pastry-making. Here too, granita becomes a means of discovering ingredients, flavours and traditions from other parts of the world.
We have established important partnerships in the United Kingdom and, starting this year, in Sydney, which is home to a large Sicilian community. We are working towards bringing a future edition of Nivarata to Australia as well.”
**What are some of the most surprising interpretations you have seen emerge during recent editions of the festival?**
“This year, the Japanese participants presented a matcha granita. Personally, it is not a flavour that belongs to my own gastronomic culture, but it is fascinating to see how different traditions can come together and interact.
When cultural influences are introduced while respecting the identity of the product, they always bring added value.”
**Nivarata increasingly showcases Sicilian territory and its heritage. How important is its connection with local excellence?**
“It is extremely important. Over the years, we have involved numerous local consortia and producers, from Etna IGP Lemon and Bronte Pistachio to Avola Almonds and Maletto Strawberries.
Our goal is to make Nivarata a meeting point for Sicilian excellence. In the future, we would also like to involve other iconic local products, such as the Late Ciaculli Mandarin.
During the festival, we have also created opportunities for dialogue between gelato makers, chefs and sommeliers. We have seen some surprising combinations emerge: granitas made with *Trunzo di Aci* cabbage, sorbets featuring cacciucco fish stew and caramelised red onion, paired with Sicilian wines. A complete gastronomic experience that showcases the territory in all its diversity.”
**Can tradition and innovation coexist in an iconic product such as granita?**
“Absolutely. In fact, they must coexist. I always say that a professional should have one foot in the past, one in the present and their eyes firmly fixed on the future. We must never forget our roots, because without tradition there can be no authenticity.
At the same time, we need to stay contemporary, keep an eye on emerging trends and continue experimenting. That is how a tradition stays alive: by respecting it while never stopping its evolution.”
