The first time I came across “bread with ice cream” was on the Greek islands. There it was called an “ice cream sandwich,” and I thought it was a joke. It turned out it wasn’t. Brioche con gelato can be considered one of the Palermitans’ late breakfasts, and sometimes even their lunches. The first time I decided to try brioche with ice cream, I had absolutely no idea how it was supposed to be eaten – with a spoon or by taking a bite, together or separately. I was completely confused. In the end, it’s actually very simple: eat it however you like.
The history of the Sicilian brioche is, of course, surrounded by many legends. The Sicilians adapted both the recipe and the appearance of the original French brioche. On top of the bun there is a small round knob, which personally reminded me of the handle on a pot lid. The reality, however, is much more romantic. It is called the tuppo – a woman’s hair bun, the symbol of a traditional hairstyle.
The first legend, the most popular across the island, tells of a young woman who fell in love with a young man, but whose mother was against their relationship. The girl then cut off her tuppo, which was considered a symbol of femininity and beauty, probably as an act of protest or despair. Seeing how strong her daughter’s love was, the mother finally gave her permission to marry. After that, according to the legend, bakers began making buns with a tuppo on top as a reminder of the story.
The second legend is popular in Catania. It tells of a young man who was in love and recreated his beloved’s tuppo on top of a brioche. The third story comes from Messina. There, people believe the shape of the bun was created by a local baker who was inspired by a woman’s breast.