It's turned bitterly cold in the last couple of days, and Carabè didn't seem optimistic for custom, having just two-thirds of their ice-cream tubs in operation and those only partially full rather than the heaped-to-overflowing that we've seen in other places. I imagine it would be very different in summer; situated just around the corner from the Accademia, they'd likely be packed with tourists on their way to queue for David.
They are owned by Sicilians so, in addition to the usual gelati, they are best known for stocking some Sicilian specialities: sorbet and granita (which is similar to sorbet but has a gritty texture).
We had between us a nocciola (hazelnut, pronounced, as you'll remember, "no-cho-la" with a long "ch") gelato and a mandorla (almond, pronounced, unusally, with the stress on the first syllable) granita.
The nocciola gelato was "Acceptably" Tasty and Delicious, though no Kelly's Cornish Clotted Cream vanilla, and as sweet as we've come to expect from Italian ice-cream.
"Refreshing" isn't a standard rating on The Tasty and Delicious Scale so can only be used unofficially but the granita was very Refreshing indeed, giving a Refreshing feeling for some time afterwards too. It would be very good on a hot day in a hot part of the country, say, Sicily.
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