Caffe Bistro Zuffanti - GALLIPOLI

Tartellette au Citron A young couple, after a long stay in France where they work in the field of artisanal pastry and catering, return to Sicily where from the circumstances of the economic vicissitudes crossed by the country it is tempted to get into a cultural and entrepreneurial challenge. They pick up a bar in a fine location in front of the most beautiful building in Giarre and begin their adventure at the service of the pleasures of the throat with the mind turned to the tradition of their Sicily and so much heart that continues to pulsate in France. It is coming out of a very interesting faction that I have been following for a few weeks. The Sicily-France union to me seems very interesting and even more original since after the beautiful Catalan epoque this interesting offer seems to have disappeared. So, if you are in Giarre, a town a few kilometers from Catania, Taormina and Etna, stop at the Bistrò Coffee (italianized keeps us to specify the comproprietaria), try their lively Macaron, the delicious Tartellette au citron -Limone dell’Etna, for a few days IGP- or the tiny colored meringues. Lately, already in autumn, I ate granita to almonds based on granita to pistachio. Perfect. The Sicilian granita has very ancient roots, siculo-greche and siculo-romane, when then the ancestor of the sorbetto was prepared mixing the snow of the nerves of Etna, Iblei and Madonie with crushed fruit and honey. The secret is the pulp of fruit, fresh or dry, which after the invention of the first ice creamer due to the Procopio of the Knives, is kept at temperatures of -20°, obtaining a soft cold cream, excellent at any time of the day. But do not forget to cook or inform you because here every day you can find an original sweet or salty novelty, inspired by Sicilian or French.