MASTER gelato maker Seb Cole travelled to Sicily to take part in the prestigious Nivarata festival of granita, Nick Mosley writes.

Seb, who heads up Boho Gelato in Pool Valley, Brighton, was representing the UK at the annual celebration of granita and gelato in Acireale near Catania.

The event attracts chefs from across Italy and as far afield as Japan.

Granita is a traditional Italian iced product – similar to sorbet – made purely of water, sugar and natural ingredients that is eaten throughout the day, including for breakfast with a brioche roll.

Seb said: “I think on our first visit here our hosts thought that an Englishman making granita alongside some of the greatest chefs in Italy would be a bit of a joke.

“However, we impressed them with our creative flavours and the science of the product I make, and we’ve now been invited back year on year and have made some brilliant friendships”.

Tiziana Privitera, festival co-director, said: “Granita has always been a key product of the Etna region in Sicily. Originally the winter snow would be packed underground to keep cool then throughout the summer brought down the volcano to make the dish. Nivarata is our annual celebration and its good to see so much creativity with young chefs and new recipes and ingredients”.

Alongside a granita made from an IPA beer there was an experimental cardamom crema made with eggs, cream and milk that Seb will be reproducing later in the year at Boho Gelato. His visit was supported by the Brighton & Hove Food and Drink Festival.