Talk:Italian ice

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[edit] pronunciation

How is "granite" (one of the names that it's stated this product is known by) pronounced? I assume it's pronounced according to Italian phonetics, not English (i. e. it's not pronounced like the rock, but I'm not sure so I don't want to edit. Izzycat 19:07, 4 March 2006 (UTC)

I've heard it pronounced on Food Network by Giada De Laurentiis (Everyday Italian) as "grah-NEE-ta." --Meg 16:25, 12 March 2006 (UTC)
This is right, obviously this is the singular word granita. For the plural word.. just use an "e" like in "edit". --Trifi 12:24, 14 April 2006 (UTC)

[edit] Italian ice = granita?

I don't think this is very exact.. granità is more a water based product, while ice cream in other parts of italy (and in sicily, too) is made mostly on milk basis. I am not sure, what an English speaking person understand when hearing "Italian ice", but I would not think of granita or a water-based ice. --Trifi 12:28, 14 April 2006 (UTC)

to illustrate this difference: look at these pictures..gelato (ice cream):[1] and granita: [2], [3] and [4] --Trifi 12:36, 14 April 2006 (UTC)

At least in the United States, "Italian Ice" is indeed used to refer to the water-based dessert. If somebody ordered an Italian ice and were given an ice cream or gelato, they would send it back. Your pictures of granita look just like "Italian ice" to me. —Chowbok 03:27, 15 April 2006 (UTC)
The picture shown on the Article page doesn't resemble granita though, it looks more like ice cream.--84.74.167.74 16:29, 6 July 2006 (UTC)
It wasn't ice cream. It was water-based Italina ice. Trust me, I ate some after I took the picture, and I grew up eating Italian ice/granita on frequent trips to Brooklyn.
Do feel free to replace the picture with a better one if you like. —Chowbok 18:10, 6 July 2006 (UTC)
If this is Italian ice, we have to split the article again, because Granità is much different in consistency. It's much more liquid. --Trifi 08:34, 7 July 2006 (UTC)
I just had some Italian ice today. It looked just like the pix in the article. It was a product of the Philadelphia Ice Co. I had the chocoloate mousse. then a little late i had coffee flavor. Being lactose intolerant it was just what i needed. Also it was great b/c it doesn't melt fast like ice cream. it was a lot better than a snow cone. it is great stuff. Take Care! --Will(talk) 02:01, 11 July 2006 (UTC)
So we can say, that this is not the sicilian dessert called Granita. But how is Italian ice normaly called? Only Italian ice but also granita (I hope not, because it would complicate the neccessary changes.) --Trifi 16:00, 11 July 2006 (UTC)

[edit] Dessert?

In the Philadelphia area, water ice stands usually have lines in the afternoons, as kids get off school, people get back from a day at the pool, or people just get in the mood. I guess some people might eat it after dinner, but I'd really say it's more of a "snack" than a "desert," no? Passdoubt | Talk 17:11, 11 July 2006 (UTC)

[edit] Water ice: not quite the same thing

Although water ice is similar in some ways to Italian ice, it's not the same thing. The fact that you can actually find places selling italian ice next to a Ritas in Philly and that thay are selling two different things is evidence.

Further, one would think when mentioning water ice and 'a popular place to get it' -- HELLO??? Rita's??? The Philly-ubiquitous water-ice stands! There's one on South Street and damned near every other street, usually three per suburbs, etc.

Anyway, Water Ice redirects to this article and it shouldn't because Philly-style water ice is not italian ice, it's just a relative.67.169.63.116 15:18, 8 November 2006 (UTC)

I tried to re-work the water ice section, but I think water ice should have its own page. In the Philly/South Jersey area it is a very popular frozen treat, in my town alone (less than 3 square miles) there are three water ice shops (with two within a block of the city limit). Simply put, it's not just a regional word like hoagie, water ice just is not the same thing as italian ice. Aufs klo 05:23, 15 November 2006 (UTC)
I don't buy it. I've been eating water ice / Italian ice my whole life. As with anything else, different makers have different variations on the recipe, but that doesn't mean there's a fundamental difference between water ice and Italian ice. My sense is that, in Philly, the more local-focused places call it "water ice," and the places that want to appeal to tourists and transplants who aren't familiar with the term call it "Italian ice."
I mean, one could also argue that a "hoagie" is not the same thing as a "sub," in that subs are often subjected to bizarre rituals like "toasting," but regional or subcultural variations do not mean we're talking about consistently different products.
As for "gelati," does anyone else besides Rita's use that blatant misnomer?

Anyone who is from Philadelphia knows that there is a difference, and no one else makes it like PHiladelphia. THey are related, but they are made differentely, and it is like the difference between a hoagie and a sub. It is hard to explain and prove the difference, but there is one —Preceding unsigned comment added by 72.78.116.3 (talk) 19:04, 3 March 2008 (UTC)

[edit] slush

Last time I checked, "slush" was a different than water ice, even in New England.

[edit] Poor introduction

It seems like the person who wrote the opening paragraphs to this article wrote specifically with the method of making it in mind. Descriptions of how italian ice "should" be (presumably in contrast to the variable ways it can end up) are offered up before even establishing what Italian ice exactly is. Perhaps this could be changed by someone who knows better than I do how to best describe it. Abbenm 02:26, 7 July 2007 (UTC)

[edit] Explicit Image Removed

I removed an explicit image on the top right of the page.

I agree with what Abbenm said about the into.

RRM MBA 20:17, 5 October 2007 (UTC)

[edit] Merge with Sorbet

Shouldn't this article be a subset of Sorbet? Even the current language on this page states that it's a form of sorbet. Certainly, some American sorbets contain dairy (unlike Italian Ice), but not all do. Jkatzen (talk) 14:33, 14 December 2007 (UTC)

Yes, I agree to do such a thing

GuthxMastr7 20:09, 27 January 2008 (UTC) absolutly not.

the texture are two different things its like saying mud is the same as china ware —Preceding unsigned comment added by 202.175.168.8 (talk) 08:54, 10 February 2008 (UTC)

I agree. This should not be merged. They are generally quite different.—Chowbok ☠ 06:35, 18 March 2008 (UTC)


NO, Italian ice is icier, and sorbet is smooth and melts differently. Italian ice melts to a watery liquid, and sorbet melts to a sticky, thicker juice. -signature: Janers

In January, 2008, Dennis Moore from "Little Jimmy's Italian Ice" officially suggested to the United States Trademark Offices that the term "italian ice" finally have its own classification code in the Trademark coding. In February 2008, a code was enstated with the United States Trademark Offices giving italian ice an official code of "International Class 030: Italian ice.[1] —Preceding unsigned comment added by Bahstahd (talk • contribs) 13:58, 26 April 2008 (UTC)

[edit] Gelato

The paragraph on Gelato had been reduced to stating that the word was the Italian for ice cream. I've replaced it with a link to the Gelato article. Rojomoke (talk) 12:48, 14 March 2008 (UTC)

perfect^ —Preceding unsigned comment added by 68.159.169.217 (talk) 03:03, 14 April 2008 (UTC)

[edit] Cookie dough italian ice?

I grew up in Philadelphia and have been eating water ice for most of my life. Not one place I've ever been to offered cookie dough water ice. They are usually fruit flavors, chocolate, vanilla, or root beer. Naugahyde (talk) 15:43, 21 April 2008 (UTC)