in Carapigna, which can be considered the ancestor of the sorbet but also the granita. Of ancient origins, it seems that the preparation arrived in Sardinia with Spanish, who learned the art during the Arab domination in Spain, in 1600. The Sardinians, but in particular Aritzo, They learned the secrets of the preparation in the Spanish nobility palaces in Cagliari, where they went to transport ice from the snow kept the Gennargentu. Until a short time ago, in Sardinia, Sa Carapigna could be considered a traditional product of Aritzo, Today is mainly produced by the original families of the country barbaricino, trasferitesi but especially in the Middle Campidano. The "Carapigneris" still in business are in fact very few, but still know how to prepare for a truly unique and perfect for hot summers like this. Prepare a lemonade with water, sugar and lemon, which is inserted in a steel container (a lead time and then aluminum) said sorbetière, which must then be hermetically sealed with a steel lid, and Cloth. The ice-cream maker must be inserted into another container of wood in the shape of barrel (Sardinian: barrile), which should preferably have a handle to enable rotation of the container. On the bottom of the barrel and all around the ice cream maker is inserted ice into pieces, which must then be sprinkled with salt. At this point you need to start to turn the ice cream maker very quickly and energetically, so that the contents begin to freeze. After about 40 minutes the ice-cream maker can be opened and the contents must be comminuted, with the steel palette before and then wooden, trying to make the product as soft as possible, consistency similar to those of fresh snow.