Gelato Passion. Sicilian Gelato Recipe

The first thing we have to know about Gelato is about the name,

Gelato is Gelato and we intend the homemade one and Ice Cream is Ice Cream, a different product, it is the industrial one and there are many differences between the two of them, The differences are in the process, the ingredients, the calories and the final tasty of a good gelato making.

Clearly the homemade Gelato can not be compared to the industrial one, but there are big differences in the various Gelatos as well, being homemade the ability of the Gelato master makes the difference between a good one and an excellent one. 

Italy is full of good “Gelaterie”, Gelato artisans, and the most interesting aspect is the personal character trait that every Master gives to his/her Gelato. This is the reason why you should try at least 5 Gelato places in the different part of the island to get an idea of what Gelato means in Sicily. It’s not simply the technique but also the quality of the main ingredients that makes the difference and since Sicily is an agriculture land with lots of different products, many Gelaterie use their imagination to create new Gelato flavours linked to the terroir. This is why in Sicily you won’t find only the traditional and universal flavours like vanilla and chocolate, but also Pistachios from Bronte, Chocolate from Modica (an old style chocolate) sometime even Jasmin or different kinds of seasonal fruit. The creativity of the Gelato makers has no limits here, it’s not impossible to find Gelato with flavor of Passito di Pantelleria, an excellent fortified sweet wine produced in the tiny and volcanic island of Pantelleria in the south of Sicily or even some vegetable like carrot or celery. It’s up to you to experience the most curious combination to satisfy your palate.

Sicilians love to eat Gelato pretty often and they also love to eat in a Brioche, a Gelato sandwich made with a soft brioche super full of Gelato. Portions for Gelato here are so generous that sometime people decide to have a lunch with a “Brioche con Gelato” where you can put up to 3 Gelato flavours and it can weight up to half kilogram/ 1 pound! There is nothing better than a Brioche con Gelato in the hot and muggy Sicilian summer, you will be revitalised and ready to keep working or, if you are a visitor, continue discovering the beauties of Sicily.

Gelato is not a super complex product the more  simple it is, the more genuine it is, here is the recipe of one of the most traditional Sicilian flavour, Lemon! Here’s how to do it gelato whit the sicilian recipe.


  • Water
  • Lemon zest
  • Lemon Juice
  • Sugar


Boil the water in a pot, dissolve the sugar and stir for 5 minutes from the boil, then remove from the heat, add the grated zest of the six lemons over their juice and leave to rest for at least 30 minutes.

After time passes, pour the liquid through a sieve, put it in a pyrex container, wait for it to cool and put it in the freezer for at least 2 hours before serving.