What makes Sicilian ice cream sandwiches unique
In Sicily, gelato is eaten for breakfast between two halves of warm brioche, a dessert that can be easily found in the island's cafes.
Gelato is one of Italy's most recognizable desserts, and its appeal is simple: cold, creamy, and perfect for warm weather. In Sicily, however, it also appears first thing in the morning, inside a bread that combines ingredients readily available on the island.
In Italian, it's simply known as brioche with gelato. The bread has a soft crumb and a crispy crust, and it's usually toasted before serving, which enhances the contrast with the gelato. While the difference between gelato and ice cream lies primarily in the dairy fat content, gelato's dense consistency allows it to hold its shape inside a warm bun.
Brioche is a common breakfast food throughout Italy, and the Sicilian version has its own distinctive characteristics. It is sometimes flavored with orange zest and vanilla, and topped with a protruding piece of dough, giving the brioche its name, col tuppo, an Italian term that describes the bow it imitates.
A common option is to slice the brioche in half, brush it with butter, and toast it. Like a hot dog bun on a griddle, toasting it gives it a crispy texture and a caramelized flavor. Some cafes use waffle irons, whose concave interior doesn't flatten the brioche but seals the edges. The ice cream is already cold inside, and toasting creates a compact shell.
It seems that almost any flavor pairs well with the creamy filling, and locals often enjoy pistachio, chocolate, or hazelnut. While finding high-quality gelato isn't a problem in Italy, it can be more difficult in the United States. Paired with an espresso, this breakfast treat is especially delicious.
