A business leader in Hartford, Connecticut, Paolo “Paul” Mozzicato leads property management and leasing activities as principal and project manager with a private real estate firm. Paolo “Paul” Mozzicato also serves as principal and manager with Hartford’s Mozzicato Bakery.
In addition to developing a positive reputation for its baked goods, this award-winning Italian bakery offers the frozen treats gelato and granita. While many people are familiar with Italian gelato as the richer and smother counterpart to American ice cream, fewer people know about the lighter Italian frozen dessert granita.
Like sorbet, granita contains no dairy. The granita creation process typically begins with a water-based puree of sugar and fruit. To produce different flavors, granita makers can replace fruit with ingredients such as nuts, chocolate, coffee, or even champagne.
Granita truly sets itself apart from sorbet in terms of texture. While sorbets are generally smooth-churned, granita is comprised of icy flakes. Granita makers achieve this unique texture by scraping their batches repeatedly over the course of the freezing process.
Dessert lovers can eat granita by itself or add it to cold beverages such as iced espresso. In Italy, people often have granita for breakfast along with bread or biscotti.
In addition to developing a positive reputation for its baked goods, this award-winning Italian bakery offers the frozen treats gelato and granita. While many people are familiar with Italian gelato as the richer and smother counterpart to American ice cream, fewer people know about the lighter Italian frozen dessert granita.
Like sorbet, granita contains no dairy. The granita creation process typically begins with a water-based puree of sugar and fruit. To produce different flavors, granita makers can replace fruit with ingredients such as nuts, chocolate, coffee, or even champagne.
Granita truly sets itself apart from sorbet in terms of texture. While sorbets are generally smooth-churned, granita is comprised of icy flakes. Granita makers achieve this unique texture by scraping their batches repeatedly over the course of the freezing process.
Dessert lovers can eat granita by itself or add it to cold beverages such as iced espresso. In Italy, people often have granita for breakfast along with bread or biscotti.
