Traveling Through with David Prior · Thursday, July 2, 2026
Andy Baraghani and David Prior express a shared passion for Sicilian granita, with Baraghani highlighting its unique texture and Prior championing mulberry granita as his favorite. They discuss the fragility of mulberries and how they translate into this distinctively creamy, non-dairy frozen dessert.
“But I also had the thing that I think about constantly in the summer, which is Sicilian granita, or I shouldn't say Sicilian grenita, granita, And it was.”
“I didn't know this is what you were going to say. I didn't know that we shared an ultimate love of granita. Mulberry granita is my favorite thing in the whole world.”
“Albert grinita, fresh almond, I mean fit. Too, also fantastic with that earth.”
“There's a creaminess to it without any dairy, without any there's it's it's very confusing, I will say, Like we're talking about mulberries, and the mulberries are also a big part of that area also in Persian culture's right, of course, and dried mulberry's, although I love the fresh ones.”