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Antica Dolceria Bonajuto
For six generations and more than 150 years has been producing chocolate. Also passing down sweets, nougats from Modica and Sicily tradition
Processing method
of Chocolate
The Antica Dolceria Bonajuto has been making its chocolate in Modica since 1880. Hardly anything has changed since the old cold-processing method of cocoa used by the Mesoamericans.
The Bonajuto Family
With more than 150 years of activity, the Dolceria Bonajuto is the oldest chocolate factory in Sicily that is still in production phase, and one of the oldest in Italy.
Bonajuto and Modica
Over the years, the Antica Dolceria Bonajuto has become synonym of chocolate and ambassador of Sicilian food culture worldwide: a story and vision featuring its distinctiveness also by virtue of the location where Bonajuto established its entrepreneurial and human story.
The raw material: Cocoa
Cocoa (Theobroma cacao) is the fruit of a tropical plant featuring the shape of a cocoa pod, in other words an ovoid with red-brownish peel, which contains about 40 to 60 seeds embedded in a light and viscous pulp.
About brand Ambassador
Meet Eva Zanetti, trailblazing entrepreneur and Lifestyle Curator who brings Sicilian elegance with Bonajuto Chocolate to the USA
Processing method
of Chocolate
The Antica Dolceria Bonajuto has been making its chocolate in Modica since 1880. Hardly anything has changed since the old cold-processing method of cocoa used by the Mesoamericans.
The Bonajuto Family
With more than 150 years of activity, the Dolceria Bonajuto is the oldest chocolate factory in Sicily that is still in production phase, and one of the oldest in Italy.
Bonajuto and Modica
Over the years, the Antica Dolceria Bonajuto has become synonym of chocolate and ambassador of Sicilian food culture worldwide: a story and vision featuring its distinctiveness also by virtue of the location where Bonajuto established its entrepreneurial and human story.
The raw material: Cocoa
Cocoa (Theobroma cacao) is the fruit of a tropical plant featuring the shape of a cocoa pod, in other words an ovoid with red-brownish peel, which contains about 40 to 60 seeds embedded in a light and viscous pulp.
About brand Ambassador
Meet Eva Zanetti, trailblazing entrepreneur and Lifestyle Curator who brings Sicilian elegance with Bonajuto Chocolate to the USA