Modica is a city and comune in Ragusa, Sicily. Combined with other towns in the Val di Noto, it is considered a UNESCO World Heritage site for its astounding Baroque architecture in the historic centre of the city. One of the most beautiful cities you could ever hope to visit, it is all arranged on a hillside with amazing views across the surrounding landscape. However, one of the things that the city is most famous for is actually some of its local cuisine. Modica's chocolate has a fascinating history going back to the Aztecs and even has a festival dedicated to chocolate in December.
If you're a chocolate lover visiting Sicily, this is something you won't want to miss! Find a luxury villa in Sicily and give the chocolate a try!
The chocolate of Modica is a P.A.T. food, or a Prodotto Agroalimentare Tradizionale, an officially approved traditional regional Italian food. This status is granted by the government and is similar to the Protected Geographical Status of the European Union.
The chocolate of Modica is a P.A.T. food, or a Prodotto Agroalimentare Tradizionale, an officially approved traditional regional Italian food. This status is granted by the government and is similar to the Protected Geographical Status of the European Union.
A speciality chocolate, it is characterised by its grainy texture and the recipe used which is adapted from one brought by Spaniards from the Aztecs.
Cacao was an enduring part of Mesoamerican culture and when the Aztecs came to control vast swathes of land in the 15th century, they adopted it as part of their own culture.
It is connected by legend to the god, Quetzalcoatl and was a luxury to the Aztec people as it couldn't be grown in their homeland and had to be imported.
After the conquest by the Spaniards, it was brought across to Europe and eventually the recipe changed from a beverage to something closer to the chocolate we are familiar with today.
Modica’s chocolate remains processed in a way that doesn't change the organoleptic characteristics of cocoa, remainging like that of the Aztecs. Seeds are toasted on a heated stone called a “metate”, ground with a stone rolling pin and then the paste is flavoured with spices. The mixture was then rolled out onto the "metate" until it became a stiff and smooth dough. The chocolate is dark black in colour colour with hints of brown. It is crumbly in texture with coarse granules of sugar and a roasted cocoa scent. Traditionally flavoured with cinnamon or vanilla, other flavourings include chilli, coffee, citrus, anise, carob, mint, almonds, pistachio and ginger.
If this sounds good to you – and why wouldn't it – make sure to visit the city and try some for yourself on your next visit to Sicily!
Cacao was an enduring part of Mesoamerican culture and when the Aztecs came to control vast swathes of land in the 15th century, they adopted it as part of their own culture.
It is connected by legend to the god, Quetzalcoatl and was a luxury to the Aztec people as it couldn't be grown in their homeland and had to be imported.
After the conquest by the Spaniards, it was brought across to Europe and eventually the recipe changed from a beverage to something closer to the chocolate we are familiar with today.
Modica’s chocolate remains processed in a way that doesn't change the organoleptic characteristics of cocoa, remainging like that of the Aztecs. Seeds are toasted on a heated stone called a “metate”, ground with a stone rolling pin and then the paste is flavoured with spices. The mixture was then rolled out onto the "metate" until it became a stiff and smooth dough. The chocolate is dark black in colour colour with hints of brown. It is crumbly in texture with coarse granules of sugar and a roasted cocoa scent. Traditionally flavoured with cinnamon or vanilla, other flavourings include chilli, coffee, citrus, anise, carob, mint, almonds, pistachio and ginger.
If this sounds good to you – and why wouldn't it – make sure to visit the city and try some for yourself on your next visit to Sicily!
Photo credits
picture 1: Mussklprozz / CC BY-SA 3.0;
picture 2: Tango7174 / GFDL;
picture 3: Giovanni Dall'Orto
picture 1: Mussklprozz / CC BY-SA 3.0;
picture 2: Tango7174 / GFDL;
picture 3: Giovanni Dall'Orto