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CHOCOLATE

Made in Sicily, Europe’s first protected chocolate?

Dark, bitter and gritty: it might not be everyone’s cup of cocoa, but Sicilian chocolate is certainly unique.

Published: 16 October 2017 16:42 CEST
Made in Sicily, Europe's first protected chocolate?
Modica chocolate. Photo: Mussklprozz/Wikimedia Commons

Now Italian artisans are seeking European protection for the distinctive chocolate made in the town of Modica, near the southern tip of Sicily. 

One of the region’s representatives in the national Chamber of Deputies, Nino Minardo, has appealed to the European Parliament to help get Modica’s chocolate the EU's Protected Geographical Indication (PGI) that certifies the authenticity of products unique to a particular area.

“This prestigious product is a true treasure for our region and must therefore be protected and safeguarded from imitation at all costs,” Minardo said.

Modica chocolate is produced according to a technique passed down from the Aztecs, making it one of the closest things we have to the “original” chocolate first consumed by the ancient people of the Americas.

The recipe made its way to Sicily via 16th-century Spanish explorers, who brought back exotic foods from their missions to conquer the New World. Sicily, which was ruled by Spain at the time, was one of the places where the production of xocoàtl – the Aztec name for chocolate – subsequently took off.

The same fundamental technique is still practised by artisans in Monica today.

It involves grinding cocoa beans by hand to a paste, incorporating sugar and flavourings such as vanilla or cinnamon, then placing it in a traditional rectangular mould to set.

Because the temperature of the chocolate never rises above around 40C – much lower than in industrial processing – the cocoa butter doesn’t separate, nor does the sugar entirely melt. It’s this that gives Modica chocolate its distinctive rich flavour and slightly grainy texture.

The low-tech process is believed to preserve more of the antioxidants and other beneficial substances contained in cocoa beans – including, according to the Aztecs at least, a natural aphrodisiac.

Stimulants aside, with no added milk and a relatively low sugar content, Modica’s crunchy, bitter bars are probably healthier than most industrial chocolate.

While Modica chocolate has been granted preliminary approval for PGI status, producers are still waiting for the recognition to become official. If it does, it will be Europe’s first protected chocolate. 

 

A post shared by Angelo (@angelo_bruno85) on Apr 26, 2016 at 3:09am PDT

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FOOD AND DRINK

Six of the most Italian non-alcoholic aperitivo drinks

As well as its most famous cocktails, Italy has a long tradition of making refreshing aperitivo drinks without the alcohol.

Published: 11 April 2024 12:01 CEST
Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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