Sicily and Ice Cream for Breakfast!

I still don't know what I was expecting when I booked a foodie tour in Sicily. Whatever it was, I found it and much much more. What a magical destination. If you have never been, it is time to look at my new foodie tour next June, that is ready to go! 

Ah, Sicilia! This sun-drenched island off the toe of Italy's boot isn’t just stunning in terms of natural beauty; it’s also a treasure trove for food lovers. With flavours rooted in a rich cultural tapestry, Sicilian cuisine melds influences from the Greeks, Arabs, Normans, and Spanish—every conqueror left a culinary mark. But while Sicily might be known for its citrus orchards, seafood, and famous pasta alla Norma, there’s one breakfast ritual that stops tourists in their tracks: gelato served in a warm brioche bun.

Yes, you read that right! Imagine biting into creamy, rich gelato, nestled inside a soft, buttery brioche, first thing in the morning. For Sicilians, this is not a novelty or a tourist trap; it's a proud tradition, the same way some of us might enjoy a coffee and croissant or a smoothie bowl.

A Sweet Morning Tradition

Sicilians love their sweets, and why not? Life in Sicily is about savoring the moment, enjoying every bite, and never rushing through a meal. So, while the concept of dessert for breakfast might sound unusual, in Sicily, it’s a standard summertime treat. Locals enjoy it with a hot espresso or a shot of bold Sicilian coffee, creating a perfect balance between the coolness of the gelato and the warm, yeasty brioche.

The history of this treat goes back centuries, when the idea of colazione, or breakfast, was a sweet affair involving nuts, honey, and ricotta. Over time, gelato made its way to breakfast tables, especially during Sicily’s scorching summers, when anything warm for breakfast seemed unbearable. Gelato in brioche became the ultimate morning refresher, and it’s easy to see why it’s a favourite across generations.

Brioche col Tuppo

The bun used in this breakfast marvel isn’t just any brioche—it’s brioche col tuppo, named for its signature “topknot” shape, like the low buns worn by Sicilian women in the past. Fluffy, lemon scented and slightly sweet, this brioche is perfect for soaking up the creamy gelato as it melts, creating a dreamy mix of textures and flavors with every bite.

Choosing the Gelato Flavor: A Tough Decision!

Now, let’s talk flavors! Sicilian gelato is a showstopper on its own, known for being intensely flavorful, often leaning toward local ingredients. Pistachio is a standout (thanks to Sicily’s renowned pistachios from Bronte), as are almond, lemon, and blood orange. If you’re a chocolate lover, Sicily won’t let you down either—try the cioccolato modicano, a grainy, dark chocolate inspired by an Aztec method of chocolate-making brought to Sicily by the Spanish.

Feeling adventurous? Ask for a scoop of gelsi neri (black mulberry) or fichi d’india (prickly pear). Every flavour is a little homage to the land and its abundance, and you’ll likely be inspired to sample them all.

A Taste of Sicily’s Dolce Vita

So next time you’re in Sicily—or if you’re feeling inspired to recreate this at home—don’t skip the brioche-gelato breakfast. Think of it as a moment to indulge, Sicilian style. You’ll find yourself thinking of the blue Mediterranean, the ancient ruins, and maybe planning your next visit to this enchanting island, all while savoring a delicious Sicilian breakfast tradition.

If you’re ready to experiment with your own homemade gelato or brioche recipe, I’ll be sharing some delicious Thermomix twists soon!