Modica Chocolate: Assorted Flavours

F17S025

Mixed tastes of Modica chocolate, an original gift idea for one of the most famous Sicilian pastries. 5 delicius bars of 100gr each. Warning: the image is purely evocative.

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Benedetto Cavalieri Italian Pasta -  Spaghetti 500gr

Benedetto Cavalieri Italian Pasta - Spaghetti 500gr

The Benedetto Cavalieri Spaghettoni are one of the most famous pasta of this artisan pasta producer. These king size spaghetti, longer and larger than normal spaghetti, are packed uncut and folded. The typical porous surface  makes them perfect for hearty meatier sauces. Available in a 500gr pack.

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22,30 €

Send to a friend

Benedetto Cavalieri Italian Pasta -  Spaghetti 500gr

Benedetto Cavalieri Italian Pasta - Spaghetti 500gr

The Benedetto Cavalieri Spaghettoni are one of the most famous pasta of this artisan pasta producer. These king size spaghetti, longer and larger than normal spaghetti, are packed uncut and folded. The typical porous surface  makes them perfect for hearty meatier sauces. Available in a 500gr pack.

Recipient :

* Required fields

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MODICA CHOCOLATE - ASSORTED FLAVOURS - 5 BARS

Assorted flavors of Modica chocolate: 5 bars of 100gr each in different flavors for one of the most delicious Sicilian sweet.

Perfect for an original gift idea.


Flavors:

Dark Modica Chocolate (70% pure) - 1 bar of 100gr

Modica Chocolate with Pistachio - 1 bar of 100gr

Modica Chocolate with Orange - 1 bars of 100gr

Modica Chocolate with Cinnamon – 1 bar of 100gr

Modica chocolate with Chili - 1 bars of 100gr



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MODICA CHOCOLATE

In Sicilian dialect, it is called "ciucculati mudicani".


The chocolate of Modica is a particular type of chocolate that differs from traditional chocolate because it is produced by a cold working process which excludes the high-temperature long mixing phase of the typical ingredients of chocolate.


During processing, the cocoa mass is processed at a maximum temperature of 40° C (hence the name "cold working") and mixed with caster sugar and spices such as cinnamon or chili, or with orange rinds.


Then the cocoa mass is laid on a pastry board already heated and subjected to several rounds of straightening.

The dough is always kept at a maximum temperature of 35-40° C, so that the sugar crystals do not melt and remain intact within the dough.


The particularity of the chocolate of Modica consists in the fact that during the chewing it remains grainy chocolate, sugar comes in clear crystals inside the bar because it is mixed with cocoa and not dissolved in it, and in the absence of foreign substances like vegetable fat, milk, soy lecithin and emulsifiers.


This recipe goes back to the Spanish domination of Sicily (16th century).

Primary pole of this production was the County of Modica, at that time the most important feudal state of southern Italy.

Some sources report that the Spaniards have learnt the recipe from the Aztecs.


There are still traces of this type of processing in Mexico and in Guatemala and in the area of Alicante in Spain, where the chocolate is called "el chocolate a la piedra".


This special kind of chocolate was a typical sweet of noble families who produced it at home, during the holidays and for especially important occasions.

The tradition of modichese chocolate was passed on to the present day acquiring the international reputation it deserves.

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