We arrived in Modica late in the afternoon on Saturday, left early the next morning for Easter celebrations in Scicli, came back in the evening and then left on Monday morning. Consequently, we really didn’t “do” Modica. I have been assured, however, that it has beautiful Baroque buildings, even if by now I believe that Baroque is better heard than seen.
Modica is famous for its chocolate, based on “an ancient and original Aztec recipe.” This is grainy, rough textured chocolate. We bought a bar with hemp seeds and found both the chocolate and the hemp to be quite disappointing. Probably, it is an acquired taste, like lutefisk. There is, however, one advantage to the original Aztec recipe. When your beating heart is ripped out of your chest with an obsidian knife, you won’t feel like you are missing out on anything good.
The last night we had dinner at the Palazzo Failla Hotel. The meal was so good it even drove us to photograph it, even though we find that photographing your food is a boring, churlish habit practiced only by degenerate foodies. But then, everyone needs a souvenir of what they loved best.
