Cioccolato di Modica
The Cioccolato di Modica ("Chocolate of Modica", also known as cioccolata modicana) is an Italian specialty chocolate, typical of the municipality of Modica, in the province of Ragusa, Sicily characterized by an ancient and original recipe that gives the chocolate a peculiar grainy texture and aromatic flavor.[1][2]
The specialty, inspired by the Aztec original recipe for Xocoatl, was introduced in the County of Modica by the Spaniards, during their domination in the southern Italy.[3][4]
Since 2009 a festival named "Chocobarocco" is held every year in the city.[5][6]
See also
References
- ^ Laura Mantovano. I maestri del cioccolato. Gambero Rosso, 2004. ISBN 8887180806.
- ^ Elsa Mazzolini, Alessandra Meldolesi. L'Italia del cioccolato. Touring Editore, 2004. ISBN 8836532926.
- ^ Anthony Di Renzo. Bitter Greens. SUNY Press, 2010. ISBN 1438433190.
- ^ Joanne Lane. Siracusa & Sicily's Southeast. Hunter Publishing, Inc, 2011. ISBN 1556502028.
- ^ Isa Grassano. 101 cose divertenti, insolite e curiose da fare gratis in Italia almeno una volta nella vita. Newton Compton Editori, 2011. ISBN 885413418X.
- ^ 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.
External links
Wikimedia Commons has media related to Category:Chocolate of Modica.
- 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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