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worth a visit, as is the tiny cave
church of SanNicolò.
And once you’ve had enough
of pounding the cobblestones,
you can cool down in the nearby
coastal resorts of Sampieri and
Marina di Modica. Or if you’re
feeling energetic and you fancy
some hiking, the Vendicari
nature reserve east ofModica
offers long sandy beaches, a
jagged coastline and an old tuna
fish canning factory, which is
open to the public.
GETTING THERE
Germanwings flies regularly to
Catania, which is about 100km by
road from Modica.
SLEEPING
Casa Talia offers views over the town,
individually designed rooms and a
generous breakfast in the garden.
www.casatalia.it
EATING
Try rustic Sicilian cuisine in the
Osteria dei Sapori Perduti, or more
upmarket fare at La Locanda del
Colonnello.
www.osteriadeisaporiperduti.it
www.palazzofailla.it/
locandacolonnello.htm
Bonajuto, opened the dolceria in
1880, although Ruta has recently
unearthed some documents that
suggest production had already
begun in 1853. Some 160 years
later, the dolceria is still located
on the same spot, a leafy
courtyard in the heart of
Modica. The old production
stones are on display in the shop,
and Ruta answers his visitors’
questions patiently andwarmly.
He sells a large variety of
traditional chocolates and
biscuits in his dolceria, as well as
some new additions, such as
remarkably life-likemarzipan
olives steeped in robust olive oil,
his own invention.
Despite the Dolceria’s
enormous popularity with
locals and tourists alike, the
premises remain tiny. The staff
make chocolate and biscuits
right behind the counter. Out
on the shop floor, Ruta invites
visitors to sample his wares.
‘You have to taste our products,’
says the passionate
confectioner. ‘If you want to
train your taste buds, combine
high cocoa-content chocolate
with wine or whisky. That’s a
real taste sensation.’
Modica isn’t only worth
visiting for its culinary delights.
The picturesque town is a
UNESCOWorldHeritage site,
with beautiful architecture and a
fascinating history. Like the
neighbouring towns of Ragusa
andNoto, most ofModica was
destroyed in the great earthquake
of 1693, during which 60,000
people were killed in the Val di
Noto. Following this tragedy, the
city was rebuilt in the Sicilian
Baroque style. The bulk of
Modica is situated on the south
side of theMonti Iblei, so visitors
can enjoy a panoramic view of
the city fromabove before they
enter the old town and get lost in
its labyrinthine alleyways. The
Cathedral of SanGiorgio and the
Church of San Pietro are well
‘Sicily is famous for desserts and
sweets. In Modica we create delicacies
you won’t find anywhere else in Italy’
M O D I C A
Wahre Gaumenfreude:
zartbittere Schockolade
Pure Modica chocolate
Rabbit with Modica
chocolate and crispy
vegetables
Ingredients to serve 4 people
4 rabbit legs, extra virgin olive oil, salt
FOR THE MARINADE
red wine (preferably Sicilian Frappato)
1 bunch of mixed herbs (rosemary, sage,
thyme), 1 clove of garlic, whole black pepper
corns, nutmeg, 1 cinnamon stick, 1 onion
(sliced), 1 carrot, 1 stick of celery (chopped)
FOR THE SAUCE
100g Modica chocolate
60g salami
30g onions
10g cloves, black and red pepper,
cinnamon, nutmeg and finely
chopped thyme
20g citrus peel oil, extra virgin olive oil, salt
FOR THE MANDARIN MARMALADE
200g tangerines
100g sugar
3g cinnamon
2g cloves
FOR THE VEGETABLES
1 red pepper, 1 yellow pepper
12 asparagus spears
8 cherry tomatoes
300g of sugar
bay leaves and rosemary to garnish
PREPARATION
Leave the rabbit in the marinade overnight.
For the sauce, sauté chopped onions in a
little oil, add the sausage in small pieces
and gradually add the other ingredients.
The chocolate is added near the end.
Reduce by one third and season with salt.
Put the meat in a steamer at 65°C for 18
minutes. Allow it to cool, debone, salt and
set aside in a little oil.
To prepare the jam, wash the tangerines
and cut into quarters without peeling. Cook
in water for 10 minutes, drain, then add
sugar and spices and cook for another 15
minutes. Leave to cool.
Wash and chop the vegetables and blanch
in lightly salted water. Caramelise the sugar.
Using a toothpick, dip individual pieces of
vegetable in the sugar to coat them.
To serve, use a round cookie-cutter to cut
the rabbit and arrange several slices on top
of each other. Place sauce and jam next to
each other on the plate and place the meat
in between. Arrange the vegetables to one
side and garnish with bay leaves and
rosemary.
Antica Dolceria Bonajuto
Corso Umberto I 159,
97015 Modica
+39 0932 941 225
www.bonajuto.it
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