The story
In Acireale, Bar San Domenico holds a steady reputation as a local institution, and creator Franchino Er Criminale confirms its "great tradition of granita." The signature here is the 'mandorla araba'—a distinctive granita featuring anise and cinnamon that stands apart from the usual almond versions. Franchino notes the brioche is "a bit heavy," but the overall impression is positive.
Two specific granita dishes earn his thumbs-up: the Mandorla Araba "sporcata" with chocolate, and the Chocolate granita "sporcata" with Mandorla Araba—a clever, customisable swap. With a 4.4-star rating and a legacy that places it firmly in the "traditional" and "local-spot" categories, Bar San Domenico is a must for anyone serious about Sicilian granita culture in Acireale.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
“He took chocolate stained with 'mandorla araba' to go against me. The brioche is very heavy, a bit dense. The cream is a bit sweeter than the other two. The anise gives a nice kick.”
What creators say
1 creator has covered Bar San Domenico. Most active: Franchino Er Criminale
A famous spot in Acireale with a great tradition of granita. The 'mandorla araba' is a unique specialty with anise and cinnamon. The brioche is a bit heavy but overall very good.
Dishes mentioned
Granita alla Mandorla Araba Sporcata di Cioccolato
The 'mandorla araba' is made with anise and cinnamon. It gives a nice kick. This is the best almond granita I've eaten in these days. It's particular, really good. If you don't like anise, never in your life — you can really taste it, a nice kick like the 'anduia' in the sandwich. I did well to take it stained because after a while it would get boring.
Granita al Cioccolato Sporcata di Mandorla Araba
He took chocolate stained with 'mandorla araba' to go against me. The brioche is very heavy, a bit dense. The cream is a bit sweeter than the other two. The anise gives a nice kick.
