In a 1948 article for “Corriere della Sera”, Sicilian writer Vitaliano Brancati described the city of Modica, in the province of Ragusa, as having buildings that stand “one on the other, each one with a strip of sky trapped behind the rail of the terraces or balconies”.
In certain glimpses of Oaxaca, Mexico, the sky has the same blue, trapped in the geometric inlay of urban architecture. But something else ties Modica to the city in Central America: the flavor of chocolate.
Chocolate, invented by the Aztecs, was brought to Europe in the 16th century from Oaxaca’s region – which was under Spain, just like Sicily at the time.
Antica Dolceria Bonajuto started making chocolate in 1880, and has followed the same method – the one learnt from the Spanish rulers – ever since: cocoa seeds are ground, without eliminating any of their fatty “butter” component; then they are slowly heated, and mixed with granulated sugar, which does not melt; aromatic ingredients such as vanilla or cinnamon are added; and finally the mix is kneaded and beaten.
The outcome is pure joy for the palate, and for the heart.