Antica Dolceria Bonajuto
Founded in 1880, Bonajuto on Corso Umberto I is the oldest chocolate shop in Sicily and the undisputed temple of Modica's famous cold-processed chocolate. A single square will permanently recalibrate your idea of what chocolate can taste like.
What makes Modica chocolate different
Unlike conventional chocolate, the Aztec-derived Modica method never adds cocoa butter or milk — raw cacao paste is worked cold with sugar, spices and sometimes sea salt, producing a grainy, crumbly bar that melts in layers on the tongue.
Bonajuto's signature flavours include cinnamon, vanilla, chilli and the extraordinary carob, each bar wrapped in elegant hand-labelled paper that makes them perfect edible souvenirs.
Beyond the chocolate counter
The shop also sells mpanatigghi — small half-moon pastries stuffed with minced beef, chocolate, almonds and spices, a recipe that sounds alarming and tastes revelatory.
A glass cabinet near the door displays historic moulds, antique tins and archival photographs tracing the shop's 140-year family history.
How to taste properly
Ask the staff to let you smell each bar before buying — the aromatic difference between a chilli bar and a jasmine bar is striking even before you bite.
Pair a piece with a small glass of local Cerasuolo di Vittoria red wine at the tasting counter if it is offered; the combination is unexpectedly perfect.
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