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Modica chocolate and carob
Modica chocolate and carob, an ancient fruit of the Iblei hills, in three specialities.
Carob, the fruit of the Iblei hills
The carob tree is one of the symbols of the Ragusa countryside. Its pods give sweet, original specialities: Modica PGI chocolate with carob flour, sweet and toasty, and the carob and hazelnut spread, soft and velvety.
Carob balsamic is a complex sweet-and-sour condiment: use it on aged cheeses, meat, salads and fruit. Three different ways to discover an ancient ingredient of south-eastern Sicily.
Learn more in the magazine
- Sicilian food gift ideas: what to give someone who loves good food
A food gift is opened, tasted and shared. Six Sicilian ideas, from PDO olive oil to Modica chocolate, to choose according to the tastes of the person receiving it.
- The Sicilian carob: oil, balsamic, chocolate and the properties of the Hyblaean fruit
The carob is the most Ragusan tree there is: it grows next to the olives, asks for no water and gives a fruit that is sweet, caffeine-free and full of fibre. Here is how we work it at the estate and how to use it.
Frequently asked questions: Chocolate & Spreads
Why is Modica chocolate grainy?+
It is worked at a low temperature using an ancient method: the sugar does not fully melt and stays in crystals, which give the chocolate its typical texture.
What does carob taste like?+
Sweet and toasty, with notes reminiscent of cocoa and caramel. That is why it goes so well with chocolate and hazelnut.
How do you use carob balsamic?+
A few drops on aged cheeses, grilled meat, salads or strawberries. Its sweet-and-sour taste enriches both sweet and savoury dishes.