Antica Dolceria Bonajuto
Pigna lilac egg, ancient sweets Bonajuto, 310 gr
Pigna lilac egg, ancient sweets Bonajuto, 310 gr
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Bonajuto white chocolate pinegle according to the tradition of ancient cold processing
In the most east corner of Sicily, in the splendid and Baroque Modica, the rite of the preparation of the low temperature chocolate with the "bitter pasta", has been handed down from generation to generation.
It was precisely the Spaniards who brought the "Xocolàtl" to Modica, a product that the inhabitants of Mexico obtained from cocoa seeds shredded on a stone called "metate", in order to release cocoa butter and obtain a grainy paste.
The Modicans prepared this process from the Spaniards, without ever going to the industrial phase over time.
| Net weight (grams) |
310 |
|---|---|
| Net weight (Once) |
10,93 |
| Ingredients |
Cocoa butter, powdered milk, wholemeal cane sugar, vanilla extract, spirulina, natural pink natural food coloring (based on cherry, apple, sweet potatoes, radish, beetroot and carrot) |
| Method of conservation |
Store in a cool and dry place |
| Allergens |
Milk |
| May contain traces of |
Hazelnuts, almonds, pistachios |
| Shelf Life (months) |
12 |
Average nutritional values calculated for 100g product
| Energy value (KJ.) |
2243 |
|---|---|
| Energy value (kcal.) |
537 |
| Fat (gr.) |
30 |
| Of which saturated fatty acids (gr.) |
19 |
| Carbohydrates (gr.) |
56 |
| Of which Zuccheri (gr.) |
32 |
| Proteins (gr.) |
9,2 |
| Salt (gr.) |
0,01 |
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