Cioccolato di Modica

Chocolate of Modica

The Cioccolato di Modica ("Chocolate of Modica", also known as cioccolata modicana) is an Italian P.A.T. specialty chocolate,[1] typical of the municipality of Modica in Sicily, characterized by an ancient and original recipe using manual grinding (rather than conching) which gives the chocolate a peculiar grainy texture and aromatic flavor.[2][3][4]

The specialty, inspired by the Aztec original recipe for Xocolatl, was introduced in the County of Modica by the Spaniards, during their domination in southern Italy.[5][6]

Since 2009 a festival named "Chocobarocco" is held every year in the city.[7][8]

See also

References

  1. ↑ "Mipaaf - Tredicesima revisione dell'elenco dei prodotti agroalimentari tradizionali". politicheagricole.it. Retrieved 9 December 2014.
  2. ↑
  3. ↑ Laura Mantovano. I maestri del cioccolato. Gambero Rosso, 2004. ISBN 8887180806.
  4. ↑ Elsa Mazzolini, Alessandra Meldolesi. L'Italia del cioccolato. Touring Editore, 2004. ISBN 8836532926.
  5. ↑ Anthony Di Renzo. Bitter Greens. SUNY Press, 2010. ISBN 1438433190.
  6. ↑ Joanne Lane. Siracusa & Sicily's Southeast. Hunter Publishing, Inc, 2011. ISBN 1556502028.
  7. ↑ Isa Grassano. 101 cose divertenti, insolite e curiose da fare gratis in Italia almeno una volta nella vita. Newton Compton Editori, 2011. ISBN 885413418X.
  8. ↑ Duncan Barry (November 5, 2011). "All things chocolate!". Times of Malta. Retrieved 21 March 2014.

Further reading

  • Emanuela Ferro. Cioccolato di Modica. Un sapore antico nella cucina d'autore. Gribaudo, 2009. ISBN 8879068571.
  • Official site
  • Riccardo Meggiato (April 26, 2012). "The Science Of Chocolate: How To Make Sicilian Chocolate". Fine Dining Lovers. Retrieved 21 March 2014.


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