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It makes the most original slush of all the Calabria, the Cafè de Paris of Tropea, so personal to snub perfection to tend to uniqueness.
It follows that a good part of its granitas are sublime, while some struggling to rise up to the extraordinary level of the others, but only because the master pastry chef of the restaurant, Ciro Punzo, is an artist who like real artists likes to risk and thus avoids the banality .
And in this place of the central Piazza Ercole di Tropea of banality there is no trace. No products approved for tourists, but surprising icy creations. Astounded the melon granita as soon as you bring it in your mouth: open your eyes, check, reassure and struggling to believe that it is a normal granita. In fact it is not. Because it is a phenomenal granita. It looks like fresh frozen fruit.
Indeed this is. Because as revealed by the kind owner of the restaurant, Domenica Cortese, the technique provides just to use fresh fruit, just chopped and turned up to make a mash and consistent with the pieces still distinguishable, to then be softly iced.
No sugar, except that naturally contained in fruit. It seems easy. Instead it is a magic that you find yourself in the glass: a triumph of freshness and authenticity that has no equal.
Even more crazy is the watermelon granita, in which the seeds of the fruit peer: to eat, moaning with pleasure.
Perfectly perceive all the true flavors of the fruit, its degree of ripeness, its freshness of field.
Calabria Granita Cafe de Paris Tropea 4
Paradoxically, it is the most traditional tastes, like lemon, those less exciting, while still remaining good granitas.
A surprise to find such a serious and radical restaurant in a city like Tropea where almost all the others have succumbed to the banal use of tourist food.
This is why the Café de Paris is an essential stop for those who are located near Tropea and want genuine flavors.
