• Confezione regalo 1860, 1245 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Confezione regalo 1860, 1245 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Confezione regalo 1860, 1245 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Confezione regalo 1860, 1245 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Confezione regalo 1860, 1245 gr Dolci tipici siciliani Antica Dolceria Bonajuto
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Antica Dolceria Bonajuto

1860 gift box, 1245 gr

€109.90 EUR
€109.90 EUR
Sale Sold out
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Product description:

This gift package contains the following products:

1 100g vanilla chocolate tablet;
1 100g cinnamon chocolate tablet;
1 orange chocolate tablet from 50g;
1 50g lemon chocolate tablet;
1 50g white pepper chocolate tablet;
1 chocolate tablet at 50g marjoram;
1 50g nutmeg chocolate tablet;
1 50% cocoa mass tablet;
1 50% chocolate tablet from 50g;
1 50% chocolate tablet from 50g;
1 Peru chocolate tablet from 50g;
1 tablet of white Bonajuto from 45g;
1 chocolate tablet with 50g donkey milk;
1 50g Madagascar monorigine chocolate tablet;
1 50g Tanzania monorigine chocolate tablet;
1 Venezuela monoricine chocolate tablet from 50g;
1 50g fructose chocolate tablet;
1 chocolate tablet at the 50g mascobad;
1 chocolate tablet 70% from 50g;
1 chocolate tablet with 50g cardamom;
1 50g Salinae chocolate tablet;
1 50g ginger ciccolate tablet;
1 50g mandarin ciccolate tablet;


Note: For additional information on individual products and medium nutritional values, consult the dedicated pages.

 

The Modica chocolate, Dell'Antica Dolceria Bonajuto, it is produced in full compliance with the Modica tradition with the highest quality standards.

L'Antica Dolceria Bonajuto For six generations and for more than 150 years he has been handcrafted and traded sweets, towers and chocolate of the Modica and Sicilian tradition, mostly Arab or Spanish origin.
In 2008 it was included by the Eurispes between the 100 Excellence of Italy.
A BIT OF HISTORY...
In the eastern corner of Sicily, in the splendid and baroque Modica, the ritual of chocolate preparation worked at low temperature with the "bitter pasta", is handed down from generation to generation.
It was the Spaniards to bring Modica the "Xocolàtl", a product that the inhabitants of Mexico derived from the shredded cocoa seeds on a stone called "metate", so as to raise the cocoa butter and get a grainy pasta.
Modicans applyed this processing from the Spaniards, without ever going over time to the industrial phase.