Between the most traditional biscuits, from the typical shape to "S", the nucatoli are prepared by dry figs and honey together with other ingredients like walnuts and jam of apples quinces.
Clean weight (grammes) 500
Ingredients: Almonds, flour of wheat, honey, sugar, lard, dry figs, water, jam of apples quinces, walnuts, cinnamon in dust
Conservation manner: To keep in fresh and dry place
It can contain Milk traces
Allergens: Flour of wheat, fruit to shell
Middle nutritional values calculated for 100g of product
Energy value (kj.) 1808
Energy value (kcal.) 432
Fats (gr.) 22,0
Of which acid saturated fats (gr.) 3,9
Carbohydrates (gr.) 47,0
Of whose sugar (gr.) 27,0
Proteins (gr.) 9,2
It goes up (gr.) 0,030
HimAncient Dolceria Bonajuto six generations and more than 150 years it produces artigianalmente and transmits sweets, torroni and chocolate of the tradition modicana and Sicilian, generally of Arab or Spanish origin.
In 2008 it has been inserted by the Eurispes between 100 excellences of Italy.
A LITTLE BIT OF HISTORY...
In the corner more to east of Sicily, in the wonderful one and barocca Moderate, the rite of the preparation of the chocolate worked on low temperature with the "bitter dough", it is transmitted of generation in generation.
They were really the Spaniards to carry to Moderate the "xocolàtl", a product that the inhabitants of Mexico were extracting from the seeds of cacao ground on a called stone "metate", in the way of making emitting the cacao butter and obtaining a grainy dough.
The Modicani learnt this working of the Spaniards, without never passing on the time to the industrial phase.