These are two typically Sicilian products, Modica Chocolate with a typically grainy and intense flavour, with fine cocoa crystals that can be felt forcefully with every bite. Nero d'Avola, with its classic robust profile and fruity tones, is a symbolic vine of Sicilian viticulture, which is recognized for its intense, almost black colour, and its rich flavors of ripe fruit, spices and chocolate.

This pairing is a sublime expression of Sicilian culinary art, where the contrast between sweet and bitter gives a unique tasting experience.

Tasting Modica Chocolate together with Nero d'Avola will make you perceive how the wine almost manages to melt the graininess of the chocolate, enhancing its flavors and overall taste.

The tannins of the wine, together with its acidity, balance the sweetness of the chocolate, while the fruity and spicy notes of Nero d'Avola intertwine with the aromas of cocoa creating a rich and persistent gustatory dialogue.

For an ideal pairing we recommend a type of Modica Chocolate that is between 60 and 80%, this will guarantee a balance between bitterness and sweetness, alongside it you can pair a well-structured Nero d'Avola, with a good degree of complexity and adequate maturation.

In short, the combination of Modica Chocolate and Nero d'Avola is not only the meeting between two emblematic products of Sicily, but also a celebration of the cultural, historical and gastronomic richness of Sicily.

This combination invites you to deepen your knowledge of local traditions by offering a unique and unforgettable sensory experience.