Written by Mara Giamboi
photography by Yeelen Tavilla
modified 30 June 2025
6 min. read
The origins and craft of Cioccolato di Modica
Cioccolato di Modica is a unique and ancient style of chocolate that originates from the baroque town of Modica in southeastern Sicily. It was introduced in the 16th century, during Spanish rule on the island.
While the Spanish were influenced by Mesoamerican cocoa traditions, Modica chocolate evolved differently: where the Aztecs made unsweetened cocoa drinks, the Sicilian recipe includes sugar - an ingredient the Aztecs didn’t have. Today, similar stone-ground chocolate traditions can still be found in Spain, Mexico, and Guatemala.
Passed down through generations, the method behind Cioccolato di Modica has remained remarkably unchanged - a true point of pride in Sicilian culinary heritage. Today, it’s officially protected by the European Union with a PGI (Protected Geographical Indication) label.
The chocolate owes its distinctive texture and flavor to a centuries-old artisanal method known as cold processing. Unlike modern chocolate, which is refined at high temperatures (typically around 80–90°C), Modica chocolate is ground cold, below 45°C, so the sugar crystals never fully melt. This results in its signature grainy texture.
The classic recipe includes just two or three ingredients: cocoa mass, unrefined cane sugar, and optionally natural flavorings like cinnamon, vanilla, or citrus zest. There’s no milk, no emulsifiers, and no added cocoa butter. That difference is instantly noticeable. The sugar crystals remain intact, giving the chocolate a rustic, crumbly texture and an unrefined, earthy flavor - followed by a clean finish that lets the cocoa shine.
Today, Cioccolato di Modica can be found in elegant boutiques and family-run shops across town, celebrated as one of Modica’s most iconic culinary treasures.
Sabadì: the art of slow chocolate
To understand how tradition meets innovation in Cioccolato di Modica, we traveled to its birthplace: the Sicilian town of Modica. There, we met Simone Sabaini, founder of Sabadì and one of the island’s most passionate and visionary chocolate makers: “With Sabadi, we aim to create an expectation that is fulfilled all the way to the end.”
Surprisingly, Simone was never a fan of Modica’s famous chocolate: “I never really liked Cioccolato di Modica - it always seemed too crumbly, sweet, and white to me. After diving into the traditional production process, I discovered that the chocolate wasn’t originally meant to be consumed that way.
Cioccolato di Modica is naturally good for only a few weeks; after that, the cocoa butter rises to the surface, giving the chocolate a white color and diminishing its flavor and texture.
People often assume that this is how Cioccolato di Modica should be, but that’s like saying almond biscuits should be hard.”
Once he understood the process, Simone set out to create a chocolate that respected tradition: cold-processed, free of added cocoa butter, yet fully stabilized. In 2008, he founded Sabadì, which quickly became a beloved name in the world of Cioccolato di Modica. “Thanks to the right technology and longer processing times, we found a way to keep our chocolate fresh - compact and shiny - for up to 18 months. We also source high-quality cacao beans directly from Ecuadorian farmers and use only natural agricultural ingredients, without any artificial additives, oils, or aromas.”, says Simone.
But Sabadì didn’t stop there. Blending innovation with tradition, they created the world’s first chocolate aging cellar. Here, chocolate is aged in metal tins and wooden barrels alongside teas, tobaccos, flowers, herbs, and spices. Refinement is seen as an infusion through contact, not addition. The chocolate and ingredients rest together, allowing the aroma to develop slowly and naturally. After aging, the chocolate carries a unique fragrance that gradually reveals itself as you taste it. Instead of adding flavor, aroma is carefully cultivated.
The flavors of Sabadì are deeply rooted in Simone’s way of life. “I’m constantly seeking inspiration in nature, in light, in beauty,” he says. “For me, flavor is a way to evoke a state of mind - a sensory experience that goes beyond just taste.”
Simone dreams up ingredient combinations not only for their flavor, but for the emotions they inspire. Living in Sicily, surrounded by wild herbs, citrus fruits, and other local treasures, he’s never short of inspiration. “Once I’m happy with the idea,” he says, “turning it into a product happens naturally. I never rush, good things need time. They come when they’re ready.”
The name "Sabadì" perfectly reflects this mindset. “Sabadì is a day that might not exist, but should - a moment of heightened perception and appreciation for the small things. With Sabadì, I wanted to create not just a product, but a state of mind. One that helps people reconnect - to beauty, to nuance, to a slower, more conscious way of living.”
“What I hope,” Simone continues, “is that people are in the right state of mind to truly enjoy Sabadì. Because Sabadì is more than a chocolate - it’s a moment. A moment where your senses are sharper, where you perceive the small things, where your awareness deepens. That’s what I want people to feel: not just a flavor, but a shift in how they experience beauty and detail - even if just for a moment.”
And this philosophy goes beyond just taste: “For me, the consumer’s experience with a product should be 360 degrees. We aim to create an expectation that is fulfilled all the way to the end.”
This vision comes to life not only in the chocolate, where the experience begins with the artistic packaging and unfolds through each unique flavor, but also in the experiences Sabadì creates beyond the product itself.
Every element of Sabadì, from aroma and texture to packaging, is carefully crafted to create a fully immersive experience that embodies Simone’s philosophy of beauty, authenticity, and consistency. This dedication to tradition and craftsmanship gives Sabadì a distinctive place in the world of Cioccolato di Modica.
Want to know more? Visit Cioccolato di Modica Sabadì ®
Experience Cioccolato di Modica
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Mara Giamboi & Yeelen Tavilla
Mara Giamboi and Yeelen Tavilla are two Dutch-Sicilian creatives who combine their talents to celebrate Sicilian culture through food and visual storytelling. Mara, a (culinary) writer, recipe developer and food stylist, and Yeelen, a photographer and allround creative, both draw deeply from their shared Sicilian roots.