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Antica Dolceria Bonajuto
Stecco Heart Valentine's Day Bonajuto, 20 gr
Stecco Heart Valentine's Day Bonajuto, 20 gr
List price
€4.50 EUR
List price
Price
€4.50 EUR
Unit price
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For
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Food in Sicily proposes the "sticker of heart" Bonajuto Made exclusively for the Valentine's Day.
| Net weight (grams) |
20 |
|---|---|
| Ingredients |
Cocoa mass, sugar, vanilla, gold coloring (E171, E172, starch, soy lecithin, E330, E302) |
| Method of conservation |
Store in a cool and dry place |
| Fat |
23 |
| Saturated fatty acids |
14,7 |
| Carbohydrates |
66,1 |
| Sugars |
50,6 |
| Protein |
7,3 |
| Salt |
0,09 |
| May contain traces of |
Fruit in shell and milk |
| Shelf Life (months) |
12 |
The chocolate of'Antica Dolceria Bonajuto, is produced in full respect of the Modican tradition with the highest quality standards.
THE'Antica Dolceria Bonajuto For six generations and for more than 150 years it has been produced and handed down sweets, nougats and chocolate of the Modican and Sicilian tradition, mostly of Arab or Spanish origin.
In 2008 it was included by the Eurispes among the 100 excellence of Italy.
A little story ...
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.
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.
