For six generations and more than 150 years has been producing chocolate. Also passing down sweets, nougats from Modica and Sicily tradition - mostly of Arab or Spanish origin. In 2008, it was included in the list of the 100 Italian excellences by Eurispes.
In 1880, Francesco Bonajuto decided to following in the footsteps of his father Federico and opened his small Dolceria in the centre of the wonderful baroque of Modica. The Dolceria is still where was built, marking a strong bond with the city's history. Ancient tastes that time has not changed, while new reinterpretations and contaminations, which characterize the Bonajuto style, have been added and feature the Dolceria style.
It is the absolutely most appreciated area of the Dolceria, because there is no better way to choose our chocolate if not by tasting every single type. This is why a corner has always been reserved for tastings, where one may try the various types of chocolate, savour its scents, and evaluate its aromatic shades.
Memory is one of the main ingredients of the Dolceria. This is why the showcases in our shop treasure memorabilia of our past. Pieces of everyday history that surround us and that have been collected, preserved and handed down.
Tasting the sweets of Antica Dolceria Bonajuto means to meet an infinity of flavours that are unknown to many people; ancient tastes that time has preserved and that we offer by combining gastronomic philology with our way of interpreting the present days.
A crispy shell and freshly-made filling according to tradition: this is the secret of our cannoli. This masterpiece is made with cow’s milk ricotta rather than sheep’s milk used in the rest of Sicily. There are different variations: chocolate, white cream, pistachio, hazelnut.
The Bonajuto cassatine are the reinterpretation of the traditional Sicilian cassata. Two versions are available: one with Bonajuto chocolate and a cow's milk ricotta filling; and, one with pistachio, marzipan and cream. Both are decorated with frosting.
The drinking chocolate including water, made with XICARA, our special preparation developed together with Chef Vincenzo Candiano, featuring sugar, cocoa mass and carob seed flour, as a natural thickener. You can drink it hot in winter and cold in summer, so you will never need to give up the pleasure of drinking chocolate.
One of the historical confectioneries: orange peel cooked in honey. It is consumed in small pieces and may be used as a digestive or to sweeten teas and infusions, in addition to simply being eaten for pleasure. It is presented in the typical shape of a bird's nest, where the various pieces of peel may be easily removed.
The typical biscuit of Modica with an unexpected ingredient concealed within: meat. The sirloin steak is there, mixed with chocolate, honey, almonds, and cinnamon, but you can’t either see or taste it. Its name comes from the Spanish mpanadas and was a way to preserve meat in an era prior to the refrigerator.
Typical S-shaped Sicilian biscuits Local variations across the island give rise to slight modifications in name and shape. The dough is a mixture of honey, almonds, quince jam and nuts, ingredients which give this biscuit its characteristic strong taste.
An ancient refresher, a very delicate spoon dessert prepared by using wheat starch as thickener, just like it used to be done in our countryside. In summer, it’s a typical dessert to eat in our "alley". Offered in several varieties: cinnamon, white almond, roasted almond, lemon, chocolate, carob.
An ancient carnival pastry similar to the Neapolitan "struffoli" and the “cicerchiata” of the Lazio area. In Sicily it was historically eaten in winter. However, we have it all year round in our Dolceria: small, fried egg biscuits mixed with honey.
Probably of Arabic origin, it is not an ice-cream but a nougat featuring different layers of almonds, candied fruits and sugar, enclosed by a marzipan wrap. We prepare it with natural coloring obtained for example from spinach powder as for green, chard powder for red, and saffron for yellow.
From biscuits to cannoli shells, from cassatine to country gelato: in the laboratory, we carry out the daily ritual of creation. It is a repeated act which leads to the natural imperfection intrinsic to every handmade work. A symphony of flavours and aromas with undisputed freshness.
On spring afternoons, on summer evenings, on warm autumn mornings: this is the place where customers like to enjoy our pastries, gel, hot or cold chocolate and all the other tasty desserts on which one should not miss out.
