Modica chocolate is the exquisite gift from Valeria, whom I thank again!

I had heard a lot about it but had never tasted it, had you?

It was a total revelation at the first bite: I did not know its uniqueness.

The Modica chocolate is grainy, it has a very crumbly consistency, but at the same time the bar is compact.

You can feel the sugar very much. 

A perception made possible by the processing completely unique: cold.

I use the words of Hanns Josef Ortheil to explain better:
great is the amazement when I taste Modica chocolate because suddenly sugar crystals are on my tongue: like a whirlwind of seeds they slide across my tongue from side to side.

This astonishment is described in the book Die insel der dolci or The Island of Sweets in which the author speaks of miracles made of fruit, sugar, nuts, nourished by the aromas that only the southern sun produces.

A journey to discover sweet Sicily, from Catania via Palermo to the chocolate city of Modica, always on the trail of mysterious delicacies, together with his daughter: Lotta Ortheil, photographer, to represent the magic of the Island of Fragrances and Sweets.

And I don’t know if you have had a chance to see another magic of nature these days, as astounding as it is frightening: volcano Etna  in activity.

Back to taste explosions, which are undoubtedly less dangerous, I would like to conclude by adding that Modica’s PGI product  contains antioxidant and anticoagulant properties, but above all, as with all types of chocolate, stimulates the production of endorphins.

And endorphins induce euphoria and therefore a good mood, something we all need, do we?