• Xicara, preparato per cioccolata calda o fredda Bonajuto, 240 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Xicara, preparato per cioccolata calda o fredda Bonajuto, 240 gr Dolci tipici siciliani Antica Dolceria Bonajuto
  • Xicara, preparato per cioccolata calda o fredda Bonajuto, 240 gr Dolci tipici siciliani Antica Dolceria Bonajuto
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Antica Dolceria Bonajuto

Xicara, prepared for hot or cold chocolate bonajuto, 240 gr

€11.90 EUR
€11.90 EUR
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Product description

 

Xicara is a preparation for chocolate in the cup to melt in the water according to the traditional recipe. Created in collaboration with the chef Vincenzo Candiano, it consists of only three ingredients and can be enjoyed both hot and cold maintaining its aromatic characteristics

Additional Information
Net weight (grams)

240
Net weight (Once)

8,46
Ingredients

Sugar, cocoa mass, thickener: carob seed flour
Method of conservation

Store at 14 ° -25 ° C
May contain traces of

Fruit in shell and milk

Average nutritional values ​​calculated for 100g product

Energy value (KJ.)

2140
Energy value (kcal.)

511
Fat (gr.)

24,0
Of which saturated fatty acids (gr.)

15,0
Carbohydrates (gr.)

64,0
Of which Zuccheri (gr.)

50,0
Proteins (gr.)

6,0
Salt (gr.)
The Modica chocolate, of'Antica Dolceria Bonajuto, is produced in full respect of the Modican tradition with the highest quality standards.

L'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 BIT OF HISTORY...
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.