Antica Dolceria Bonajuto
When the Spanish brought chocolate to Sicily in 1500s, they also brought Aztec preparation methods that still flourish on the island, especially at Antica Dolceria Bonajuto in the southeastern city of Modica. Opened in 1880 by Francesco Bonajuto, the factory begins with a mass of semi-ground beans from Africa and “cold works” (not conch) them into bars and other shapes — pure or blended with spices like chili, vanilla, and cardamom. Just as good pastries, wines, and even a chocolate liqueur are also available. A visit is also a lesson in history, agriculture, and production of this popular sweet.
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