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ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.

The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.

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©2016 Gianni Cipriano
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20160827_NYT_Grattachecche
ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br /> <br /> The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.