Modica Chocolate (pistachio scent) ageid Cerasuola and Nocellara

Cerasuola and Nocellara

this distillate maintains the delicate aroma of the fruit and the fragrances are reminiscent of rowan

with an elegant

Palate: Elegant and persistent

Siciliansk specialøl ‘La Rossa’ med 3 humle (3 luppoli)

Modica Chocolate (pistachio scent) ageid Cerasuola and NocellaraThe recipe for Modica Chocolate has been passed down since 1746, jealously guarded by them, along with all the secrets surrounding its ingredients and preparation techniques. Since 1980, Maestro Raffaele Cappello has been preparing Modica Chocolate according to the Spanish derived recipe, as specified in the production specifications of the Modica Chocolate Protection Consortium. Pure cocoa mass, not conched, processed at low temperatures (max 45C)