Modica's chocolate is one of the most famous products of South-East Sicily. A tour of Modica's dolcerie is a must, and in particular the world-famous Antica Dolceria Bonajuto, where you can observe the traditional preparation of the chocolate in the historical laboratory of the renowned Bonajuto family.

The Bonajuto family has been in the same spot right in the heart of Modica since 1880, creating the chocolate delicacies with which generations of Modica grew up with.

This tradition of the cioccolato modicano dates back to at least the 16th century, when Modica had a river flowing through its centre and was also known as the Venice of the South.

The technique what brought over by the Spanish who in turn learned about it in what is now Mexico. In Modica those original techniques from the 16th century where maintained much truer to original intents so you get chocolate with peperoncino, canela, etc, that is made straight from the cacao beans (well now the dolcerie get the cacao paste ready rather than start from the beans).

One step of the process requires that the chocolate is warmed in a container made from lava and I guess the fact that lava stones are in abundance both in Modica (due to its proximity to Etna) and in Mexico provides another strong link between Modica and Mexico.

The heating in lava stone containers is not done to avoid over cooking the chocolate, but simply to facilitate the mix of the chocolate with whatever ingredient is being added to it.