Day Trip to Ragusa and Modica

Ragusa

Before David returned to the UK we went to Ragusa and Modica for the day.

 Ragusa is divided into the old and the new town by a deep ravine. Steep hairpin bends and probably the narrowest "road" I have ever driven along! But as Dave said "you're fine, there is at least 3 inches on either side of the wing mirrors!" Ok until you come to someone's doorstep, then it is more like one inch!

Ragusa Cathedral overlooking the main square.

A view of the interior 
 

  

A pleasant little courtyard beside the cathedral

 

Looking down into the square from the steps of the cathedral

 

 Time for coffee break with traditional biscuits.

 A view across the roof tops showing the old Roman tiles and down the valley

 

 One of the gateways into the city. Very typically Italian architecture.

The dome of the cathedral

 The Town Hall. 

Ragusa was a lovely, well kept town compared to a lot we have seen!

 Licorice ice cream? Well you have to try these things and very nice too! You really can get any flavour ice cream.

 An avenue of palm trees in the gardens at the end of town.

Modica

Leaving Ragusa we drove south to the town of Modica - a town famous for its Baroque architecture and chocolate.

 

 Town gateways.

Modica's chocolate is one of the most famous products of the Ragusa area. It is still made the same way the ancient Aztecs made chocolate in Mexico and its tradition dates back to the 16th century. The technique was brought over by the Spaniards who in turn learned about it in what is now Mexico.

Modica, along with all of southern Italy, was under Spanish rule at the time when the Spanish discovered the New World and, consequently, introduced to Europe products they found in the Americas, like sweet and chili peppers, potatoes, tomatoes and, of course, chocolate.

In Modica the original chocolate making technique from the 16th century has been maintained much truer to original intents so you get chocolate that is made straight from the cacao beans, with no added cocoa butter or soy lecithin.

One step of the old traditional process required working the cocoa on the Mexican metate, a lava stone slab with a stone rolling pin, to grind roasted cocoa beans on a fire that does not make the cocoa mass go over 40 degrees Celsius. This means that when sugar is added it gets mixed in but does not melt, thus giving the grainy texture this chocolate is famous for.

The two traditional flavors of Modica chocolate are vanilla and cinnamon, as well as hot chilli pepper (peperoncino). Today you can find all sorts of flavors, including nutmeg, white pepper, citrus, cardamom, sea salt, etc.

Delicious!! Especially the one flavoured with the local Marsala wine.

 There are a lot of churches in Sicily!

This one was reached by 250 steps!