Chocolate of Modica, An ancient secret

 

Known throughout all of Italy, the chocolate of Modica is one of the most well-appreciated, which also boasts one of the most popular and unique sweet specialties of the Belpaese, and extremely popular one abroad: unique for its processing, flavor and texture, the ciucculata Muricana (as it is called in local dialect) also boast very authentic and original story, tied hand in hand with the discovery of America, but also due to some many more unpredictable variables.

We must, therefore, go back to the beginning of the 1500s to find the roots of this delicacy, when Spain began to import cocoa to Europe from the new continent. Initially, unobtainable outside Spanish borders, the drink was consumed only in liquid form, and it was only the prerogative of kings and nobles. However, during this time, the South of  Italy was under Spanish rule. This is how cocoa was brought to the incredibly large and powerful county of Modica, where not only was cocoa about 50 years ahead of the rest of the continent, but the also the of solid tablet original design made by the Aztec (then non-existent) begun to be produced, a practice that is still made exclusively in the small Sicilian town.

This process is done in cold temperatures, and excludes the so-called phase of conching; also the seeds are minced of at a different thickness on a special stone to make a crescent shape called metate, using stone rolling pins (called pistuni) depending on the processing steps, since this procedure was divided and is still divided into the first, second and third passed.

Not even the abolition of feudalism in the 1800s can disperse such a strong identity and the entire human, historical, cultural and culinary heritage, that the Modica area features, but rather broadens the use of this specialty also to the bourgeoisie, and today the legacy lives on only in the noble families. Nowadays, the chocolate of Modica is known and spread throughout Italy and abroad, but its production remains tied to this town as it always has in the past.

The result of this important process is a unique product, characterized by a crumbly texture, from a granular chewing due to the presence of whole sugar crystals. Least but not last, it’s worth mentioning the total absence of foreign substances (milk, vegetable fat). A sweet, tasty, and inimitable, another great example cuisine made in Italy, without whom we would have lost this raw, unique and inimitable flavor, whose origins are go back centuries.

Soft and smooth, delicate and seductive. Give yourself a divine cuddle, a sweet trip on our IT5 of the week.