Courtesy of Antica Dolceria Bonajuto
Antica Dolceria Bonajuto
The Cut· research-verified, not yet visited
A Modica dolceria run by the same family for six generations, keeping the cold-process method that never takes the chocolate above 40°C. Registered with the chambers of commerce as a historic Italian business, with the activity declared from 1854 and first registered in 1880.
The cold-process method is its own thing: granular, never taken above 40°C, with the sugar crystals still visible. It came from the Aztecs via the Spanish viceroys, and Bonajuto has worked it for six generations. Note the house withdrew from the Cioccolato di Modica IGP scheme in 2018, so its bars are not sold under that name. The flavours are old-world: cinnamon, chilli pepper, jasmine, sea salt, carob. The 'mpanatigghi (sweet-savoury pastries with chocolate, almonds, and minced beef, a Spanish convent recipe) sound wrong on paper and are addictive in person. Take a box home.
- Neighborhood — Ships internationally
- Price — €
- Order — Cold-process chocolate · cinnamon and chilli
- walk in
- takeaway available
- Modica · Corso Umberto 159
- Since 1880
From the HALA guide, reviewed August 2026.
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