Tag Archives: granita

PaRi Pasticceria, Concord

PaRi Pasticceria, named after owners Paolo and Rita, opened just after the new year. For some time now, they have wanted to share with Sydney some of the sweets they grew up with in their home town in Sicily in Italy’s south. A pretty little spot with parquetry floors and marble tables on the Concord strip, the shelves at PaRi are laden with glistening deliciousness and service comes with a smile and authentic Italian accents.

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They particularly wanted to serve traditional Sicilian granita with brioche, something you’ll find many enjoying in the piazza in Taormina in Italy during the hot Summer for breakfast. I tried the refreshing espresso granita (it usually comes with cream on top if you choose) and it’s generous enough to share. There are a few flavours to choose from, among them strawberry, almond and pistachio. The texture of granita varies from place to place in Italy, with PaRi’s version being a smoother sorbet style.

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The Marito and I both loved the brioche with the ricotta and pear compote

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The baba was lovely, one of the better ones I’ve tried in Sydney, as was the ricotta cake.

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The (Not So) Small People rated their Nutella ciambella.

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You’ll also find plenty of other traditional Sicilian sweets such as cannoli and Minne di Sant’Agata (Saint Agatha’s breasts), a sweet with ricotta, chocolate and candied fruit. In the next few weeks you’ll find a traditional Pignolata Messinese, something hard to come by down under.

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If you’re not into sweet stuff, there are arancini with ragu and vegetarian arancini (I really liked the spinach filling, next time I will try pistachio which I’ve never had before) as well as focaccia. There’s a breakfast and brunch menu and a small selection for lunch.

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PaRi Pasticceria, 83 Majors Bay Road Concord, Ph 02 9743 425
http://www.paripasticceria.com.au

PaRi Pasticceria Menu, Reviews, Photos, Location and Info - Zomato

Lychee granita with mango, ice cream and mint

This very easy and lovely little recipe which appeared in Good Food just before Christmas is a perfect Summer refreshing dessert.  I personally prefer Kensington Pride mangoes, but you can use any variety you like. Serves four.

lycheegranita

Ingredients
Vanilla ice-cream
3 mangoes, peeled and diced
Handful of baby mint leaves
1 quantity lychee granita

For the lychee granita
560g tin lychees
30g castor sugar
1½ tsp fresh lime juice

Making it
1. Drain lychees, reserving the tin liquid, and purée in a whiz or food processor until very fine. Strain through a fine sieve into a 250ml cup measure; add liquid from tin to fill the cup.

2. In a small pot, gently heat sugar in 30ml water until dissolved. Allow to cool.

3. Combine purée, sugar syrup and lime juice to taste. Pour into a shallow metal container and place in the freezer. When almost frozen, scrape with a fork to create a fluffy texture then return to the freezer so that it is fully frozen.

4. Place a scoop of ice-cream in a chilled glass, then a spoonful of mango, a few mint leaves and a spoonful of granita. Repeat. Garnish with mint