Cioccolato di Modica

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Chocolate of Modica

The Cioccolato di Modica ("Chocolate of Modica", also known as cioccolata modicana) is an Italian P.G.I. 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[edit]

References[edit]

  1. ^ "Mipaaf - Tredicesima revisione dell'elenco dei prodotti agroalimentari tradizionali". politicheagricole.it. Retrieved 9 December 2014.
  2. ^ [1]
  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[edit]

  • Emanuela Ferro. Cioccolato di Modica. Un sapore antico nella cucina d'autore. Gribaudo, 2009. ISBN 8879068571.

External links[edit]