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Antica Dolceria Bonajuto
Valentine's Day Heart Stick Bonajuto, 20 gr
Valentine's Day Heart Stick Bonajuto, 20 gr
List price
€4.50 EUR
List price
Discounted price
€4.50 EUR
Taxes included.
Shipping costs calculated at check-out.
Quantity
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Food in Sicily proposes the "Stecco di Cuore" Bonajuto made exclusively for Valentine's Day.
| Net weight (grams) |
20 |
|---|---|
| Ingredients |
Cocoa mass, sugar, vanilla, gold coloring (E171, E172, starch, soy lecithin, E330, E302) |
| Conservation methods |
Store in a cool, dry place |
| Fats |
23 |
| Saturated fatty acids |
14,7 |
| Carbohydrates |
66,1 |
| Sugars |
50,6 |
| Proteins |
7,3 |
| Salt |
0,09 |
| May contain traces of |
Nuts and milk |
| Shelf life (months) |
12 |
The chocolate ofthe ancient Bonajuto sweet shop, is produced in full respect of the Modica tradition with the highest quality standards.
TheAntica Dolceria Bonajuto for six generations and for more than 150 years it has been handcrafting and handing down sweets, nougats and chocolate from the Modican and Sicilian tradition, mostly of Arab or Spanish origin.
In 2008 it was included among the 100 excellences of Italy by Eurispes.
A LITTLE HISTORY...
In the easternmost corner of Sicily, in the splendid and baroque Modica, the ritual of preparing chocolate worked at low temperatures with "bitter paste" is handed down from generation to generation.
It was the Spaniards who brought the "xocolàtl" to Modica, a product that the inhabitants of Mexico obtained from cocoa beans crushed on a stone called "metate", so as to release the cocoa butter and obtain a grainy paste.
The Modicans learned this process from the Spaniards, without ever moving on to the industrial phase over time.
In the easternmost corner of Sicily, in the splendid and baroque Modica, the ritual of preparing chocolate worked at low temperatures with "bitter paste" is handed down from generation to generation.
It was the Spaniards who brought the "xocolàtl" to Modica, a product that the inhabitants of Mexico obtained from cocoa beans crushed on a stone called "metate", so as to release the cocoa butter and obtain a grainy paste.
The Modicans learned this process from the Spaniards, without ever moving on to the industrial phase over time.
