Refreshing instructions for eating ice cream with brioche
The best way to combat the Sicilian heat is with an ice cream, un gelato. But in Sicily things are not that simple, there is no such thing as "an ice cream" and that's it.
To enter a gelato shop is to enter a new universe full of possibilities in which you will have to make some of the hardest decisions of your life.
The first will be to decide whether you want gelato or granita.
Let's say you go for gelato.
Then, to the classic decision between cone or coppetta, in Sicily a majestic third option is added: the brioche. Depending on the area of Sicily where you are, may or may not have a "tuppo", the small bun on the top.
Let's say you go for the brioche.
Then, the ice-cream maker will cut it in half, and you will be faced with the next decision: what flavor do you want? Che gusto?
But be careful, because, although he said it in the singular, it's a trap. In reality, he means, what flavors do you want.
It is frowned upon to choose only one flavor, in the singular, but two or even three.
Here it is important that you know the first unwritten law of ice cream choices: never mix fruit flavors with milk flavors. For example: lemon and watermelon is fine or pistachio and almond, but they will look at you with a weird face if you choose lemon and almond.
With a huge palette they will fill the brioche with your chosen flavors.
And you may think it ends here, but you're wrong.
The next question is whether you want to add whipped cream or not. Obviously, you say yes, you have no way out. They will thread a spoon, give you napkins and you can enjoy your gelato con la brioche con aggiunta di panna.
Don't forget to use both hands!