When visiting Sicily, a stop at a local chiosco is an absolute must. You can’t leave without trying the famous nutella frappe Catania style! It’s a drinkable dessert that captures the magic of an evening with friends and a pleasant stroll through the streets of the city. But who invented it, and what is the secret to its unmistakable taste?
What is a Catanese Chiosco? Much more than just a bar
For those arriving in Sicily for the first time, the word “chiosco” (kiosk) might suggest a simple newsstand or a small summer bar. Nothing could be further from the truth! In Catania, the chiosco is a true city institution, the beating heart of social life at any time of day or night.
Born between the late 19th and early 20th centuries, these small, characteristic pavilions—often octagonal and in Art Nouveau style—dot the city’s main squares. You don’t sit at a table: you step up to the counter, order, and drink standing up while chatting. Whether it’s to digest with a classic “seltz, limone e sale” (sparkling water, freshly squeezed lemon, and salt) after dinner, or to cool down with mandarin and tamarind syrups, the chiosco is the ultimate meeting place. And, naturally, it is the undisputed temple where the star of our article is perfectly prepared: the frappè. Stopping here doesn’t just mean getting a drink; it means experiencing the authentic essence of Catania.
The History: Who invented the Nutella Frappe Catania?
Catania is the birthplace of great personalities, and among them is the dear Zio Lino (Uncle Lino), the inventor of the Catanese beverage par excellence. The birth of this frappè was an act of love: Zio Lino combined a few simple ingredients to make a dear friend happy who, due to a bad accident, couldn’t eat solid foods and could only drink through a straw.
Thus, a true “straw-friendly” dessert was born, created from the heart. A recipe so delicious, smooth, and irresistible that it literally drove everyone crazy, adults and children alike, becoming an unmissable ritual in the city’s kiosks.
The Secret Ingredients: There is no frappè without Tortina Tomarchio
But how do you make the real Catanese frappè? Nutella and milk, without a doubt. But then what? The real secret lies in one small, great ingredient: the famous Tortina Tomarchio! This little cake, a true Catanese pride, is inimitable and unmistakable thanks to its delicately honeyed flavor and ultra-soft texture. It is what gives the frappè that creaminess and unique taste that cannot be replicated with any other snack.
The Recipe to make it at home
To prepare a perfect Catanese frappè, you only need these three magical ingredients:
- Milk: Ice cold from the fridge (about 200 ml / 7 oz).
- Nutella: 2 or 3 generous tablespoons (don’t be shy!).
- Tortina Tomarchio: 1 whole cake.
Instructions: Roughly crumble the tortina into a blender, add the ice-cold milk and the Nutella. Blend at maximum power for a few minutes until the mixture is thick, frothy, and irresistibly creamy. Serve immediately in a tall glass, strictly with a straw!
