Grab a granita at Bruno Dolce & Caffé!

Renowned Italian ice cream expert Fabio Marconi won the world championship with his real Sicilian granita in 2017. His ice creams are worth mentioning too, as he was granted the honour of making ice cream specialities for celebrities and performers at the San Remo Song Festival, Italy’s largest music event.

Upon our visit to Bruno, we discovered that these specialities are now also available here. Dairy-free, except for the coffee-flavoured one, Sicilian granita, a water-based, semi-frozen dessert crushed into crystals, is best when tasted in twos.


As the sign at the shop says, granita is neither ice cream, nor sorbet, nor ice slush, but it’s similar to all three. It is said to have been served as a cooler since antiquity, and its recipe has been preserved in Italy for generations. Our personal favourite was the combination of coffee and almond, but honestly, no choice should disappoint.

Fruity ice creams are without milk, and they are actually made from fruit. In addition, we absolutely loved Piedmont hazelnut and Sicilian pistachio, but my personal favourite was fior di latte, the cream variety. It reminded me of my childhood summers in Jesolo, taking me back to that sandy Adriatic beach.

Ice cream is not measured in scoops, but a slightly larger portion is given for 400 forints. Its taste speaks for its quality. with Intense, long-lasting and silky flavours – staff are happy to help you choose if need be.


Budapest is all the better for another quality ice cream parlour, while the granitas pay tribute to the mastery of semi-frozen dessert making.