Modica, The Southern Capital of Chocolate
The origin of the Chocolate of Modica dates back to the eighteenth century and preserves the eighteenth-century artisanal production technique with the “Metate”.
In fact, during many centuries of life, the County of Modica was almost always under the dominion of Spain and it is from Spain that it received the chocolate recipe as a gift.
The Modica chocolate is known all over the world for its characteristic production process derived from the unique method of preparation of the raw chocolate which is not conched and is defined as “Stone-ground Chocolate”. This consists of heating the cocoa paste at low temperatures for which the amalgam sugar does not melt but retains its grains in the final product.
Manufacturers of Modica chocolate defend such peculiarities as they are guardians of a tradition, lost in time, that was handed down in unwritten form from father to son, uniting cultures and people divided by unbridgeable distances and vast stretches of time. The baroque city tour includes the churches and the buildings that have earned Modica, along with Val di Noto, the inclusion in the Unesco World Heritage Site, but also the Gothic monuments. A tour of a very special appeal remains the way of flavors and cuisine and for sweetness the king is chocolate.
The chocolate itinerary in Modica begins at the Palace of Culture that hosts the Chocolate Museum where the archive documents of the Grimaldi dynasty certifying the historicity of Modica chocolate are preserved. In Modica there are planned monthly events relating to particular themed studies on chocolate as food, drink and medicine. Addressees of such themed events are school groups and groups of travelers.