Antica Dolceria Bonajuto, Modica and/or Ragusa
The chocolate here does not melt the way you expect. It stays gritty, almost sandy on the tongue, because the cocoa never gets cooked into a smooth European bar. At Antica Dolceria Bonajuto on Corso Umberto I, they still cold-work the paste the way the town learned it centuries ago. Sugar crystals stay whole. Each … Read more