Most travelers to Italy have never heard of Riposto, the small commune on the eastern coast of Sicily. Either did I until my Sicilian friends insisted that we go there because they have the best gelato in Sicily!
This little town is located between Taormina and Catania, about 15 miles from both cities, along the Sicilian coast touching the Ionian Sea. The name of the town is interestingly derived from the dialect of “U ripostu,” translated to cellar, because of the quantities of food and wine that had been stored here in years past.
Marina di Riposto
The place to go here is Marina di Riposto which is a scenic harbor with boat slips and makes for a great place for la passeggiata, or the evening stroll. There are 336 berths here and the marina is complete with showers and toilets, 24 hour security and helpful staff who speak both Italian and English well.
The boardwalk at the marina was so inviting to just walk and enjoy the experience with the breeze gently blowing on a warm evening in late spring. After taking advantage of the great photo opportunities that marinas always seem to provide, I was ready to find out about this gelato that was worth the half hour drive to get here.
Gelato in Riposto
My Sicilian friends Teresa and Angelica introduced me to the bar/café at the marina where there were lines of people waiting to order gelato. Since Teresa explained that the pistachio gelato is hand made from real pistachios that were grown in Bronte, and since pistachio is one of my favorite flavors of gelato, I had to order it.
Once I tasted that smooth gelato with the strong taste of pistachio I knew that it was totally worth it and so glad I was here in Riposto, a place about which most Americans never would even know. It pays to know where the locals go especially in Sicily.
Another thing I learned about gelato while here in Riposto is the concept of the gelato brioche. Teresa ordered one and finally explained to me about this unusual way of eating gelato. I had seen this in Cefalù and thought someone was easting gelato in a hamburger bun since that is what it looked like to me.
Actually this is a popular way to eat gelato especially I Sicily, Teresa explained and the “bun” is really a sweet roll, or brioche. Only in Italy!