Discover the traditional Pane Cunzato recipe, Sicily’s iconic seasoned bread made easy to prepare and packed with authentic Sicilian flavor.
PANE CUNZATO
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GELO DI MELLONE
Red, fresh, and irresistibly fragrant: Gelo di Mellone (watermelon pudding) is one of those desserts that captures the essence of Sicily in a single spoonful. Known across the island as gelo di mellone or gelo d'anguria, this silky, jewel-toned treat is traditionally prepared for Ferragosto, Italy's mid-August holiday, when the summer heat calls for something cool, light, and deeply refreshing. Its velvety texture, sunset-red color, and unmistakable hint of jasmine make it a true classic of the Sicilian table, the perfect way to end a summer meal or take a break from the midday sun.
READY IN 20 min
DIFFICULTY easy
SERVINGS 6
1 l (2.2 lb) Watermelon juice
110g (0.24 lb) Sugar, adjust to sweetness of the watermelon
90 g (0.2 lb) Cornstarch
30 Jasmine flowers, infused in 20 ml (0.7 fl oz) mineral water for 24 hours
Modica PGI dark chocolate, to taste
Chopped pistachios, to taste
STEP 1: EXTRACT THE JUICE
Cut the watermelon into chunks, remove the visible seeds, and pass it through a food mill or juicer, never a blender, which would leave pulp behind and make the pudding cloudy and grainy. Set aside 1 liter of clear juice.
STEP 2: BUILD THE BASE
In a saucepan, whisk together the cornstarch and sugar, then slowly pour in the cold watermelon juice, stirring constantly until you have a smooth, lump-free liquid. Stir in the jasmine-infused water. Taste before cooking and adjust sugar if needed, since sweetness varies with the fruit.
STEP 3: COOK AND THICKEN
Place over low heat, stirring continuously like a pastry cream, until the mixture thickens. Watch closely, as it can stick to the bottom of the pan. Once thickened, let it simmer gently for one more minute, still stirring.
STEP 4: WHISK AND POUR
Remove from the heat and whisk vigorously by hand for a smooth finish. Pour into individual cups or molds. If you’d like to unmold the pudding later, wet the cups with cold water first.
STEP 5: CHILL AND SERVE
Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours (overnight is best). Just before serving, decorate with dark chocolate shavings, chopped pistachios, candied fruit, and fresh jasmine flowers.
Simple, naturally vegan, and gluten-free, gelo di anguria is proof that the best Sicilian desserts often need very little to shine. Serve it in individual glass cups for a scenographic, elegant finish, and let the color and fragrance do the talking.
Peel the watermelon and remove the seeds
Cut the watermelon
Extract the juice
Combine the ingredients
Pour the mixture into small bowls or molds
MODICA CHOCOLATE
The dark chocolate shavings on top of gelo di anguria aren’t just decoration, they’re symbolic. They mimic the watermelon’s own black seeds. For an authentic touch, use Modica PGI chocolate, cold-processed since ancient times and never tempered, which gives it its signature grainy texture and intense flavor. You’ll find it in several flavors in our online shop.
FRUITS FOR EVERY TASTE
All Sicilian fruit “geli”, whether made with watermelon, lemon, orange, or almond, share the same Arab-influenced technique: no eggs, no cream, just fruit juice thickened with cornstarch. It’s one of the island’s oldest and most elegant dessert traditions, and it’s endlessly adaptable to whichever fruit is in season.
SHAPES FOR EVERY TASTE
In Palermo, this dessert is called gelo di mellone, from the dialect word muluni (watermelon). Its origins are traced back to Albanian communities who settled in the Palermo hinterland, and today it’s still considered one of the city’s most iconic pastries, even reinterpreted as a filling for tarts and shortcrust tartlets.
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