In the eastern part of Sicily, in the late-baroque city of Modica, the rite of the preparation of chocolate cooked at low temperature with “bitter cocoa paste ” hands down from generation to generation.
The success of “CioKarrua” products depends on recipes based on traditional local flavours.
Biscuits, ice-creams, jellies and even first courses realized using genuine and natural ingredients ( carob meals and syrup) ...
