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Granita dell'Anno - Granita of the Year - Awards Ceremony, Acireale, Sicily. Gelato makers from across Italy and one from the UK gather for Nivarata, the festival of artisan made granita, to find the Granita dell'Anno - Granita of the year. Held from 6th - 8th June 2014 in the newly built Angolo di Paradiso cultural centre in Villa Belvedere Gardens, and around the town of Acireale in Sicily, visitors to the festival experience the food, architecture, history and culture of Sicily through events ranging from granita tasting to a classic car & motor cycle rally. Guest Gelato maker Seb Cole from Brighton UK's Boho Gelato was there as part of the Brighton & Hove Food and Drink Festival's International Chef Exchange. His exchange partner, gelato maker Nicola Scaccianoce, will visit Brighton in return at the BHFDF in September.
The flavours entered for Granita of the Year were: Monika Rodzen's "Vitamina" made of carrot, orange, lemon and vanilla. Fulvio Massimimino's "La Rossa" - made of fruits of the forest, goji berries and orange. Aurelio Seminara's "Nut Cup" made with hazelnuts. Antonio Panebianco's "Terra Nostra" made of rosemary, lemon, apple. Max Bar's "Melogra-lalla" made from pomegranate. Francesco Di Nunno's "Cucumber" - made of Cucmber, juniper berries, red fruits,citrus fruit peels. Luigi Norelli's "Cannamela" - annurca apple, cinammon, nutmeg.
Contestants also made a classic granita and were judged on technical excellence.
"Granita dell'Anno": Prize for Granita of the year 1st: Fulvio Massimino of "Il Bellavista" , Acireale, for his Granita "La Rossa" - made with fruits of the forest, goji berries and orange. 2nd: Monika Rodzen of "Torte Storte", Sant'Agata Li Battiati , for her granita "Vitamina" made of carrot, orange, lemon and vanilla 3rd: Francesco Di Nunno, from Puglia studying at "Scuola di Gelateria di Perugia", for his Granita "Cucumber" - made of Cucumber, juniper berries, red fruits,citrus fruit peels.
Premio Don Angelino: Prize for technical excellence: 1st: Monika Rodzen of "Torte Storte", Sant'Agata Li Battiati 2nd: Francesco Di Nunno from Puglia studying at "Scuola di Gelateria di Perugia" 3rd: Luigi Norelli, studying at "Scuola di Gelateria di Perugia"
The flavours entered for Granita of the Year were: Monika Rodzen's "Vitamina" made of carrot, orange, lemon and vanilla. Fulvio Massimimino's "La Rossa" - made of fruits of the forest, goji berries and orange. Aurelio Seminara's "Nut Cup" made with hazelnuts. Antonio Panebianco's "Terra Nostra" made of rosemary, lemon, apple. Max Bar's "Melogra-lalla" made from pomegranate. Francesco Di Nunno's "Cucumber" - made of Cucmber, juniper berries, red fruits,citrus fruit peels. Luigi Norelli's "Cannamela" - annurca apple, cinammon, nutmeg.
Contestants also made a classic granita and were judged on technical excellence.
"Granita dell'Anno": Prize for Granita of the year 1st: Fulvio Massimino of "Il Bellavista" , Acireale, for his Granita "La Rossa" - made with fruits of the forest, goji berries and orange. 2nd: Monika Rodzen of "Torte Storte", Sant'Agata Li Battiati , for her granita "Vitamina" made of carrot, orange, lemon and vanilla 3rd: Francesco Di Nunno, from Puglia studying at "Scuola di Gelateria di Perugia", for his Granita "Cucumber" - made of Cucumber, juniper berries, red fruits,citrus fruit peels.
Premio Don Angelino: Prize for technical excellence: 1st: Monika Rodzen of "Torte Storte", Sant'Agata Li Battiati 2nd: Francesco Di Nunno from Puglia studying at "Scuola di Gelateria di Perugia" 3rd: Luigi Norelli, studying at "Scuola di Gelateria di Perugia"
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Julia Claxton