Corallo reproduces the richness of Modica's confectionery tradition in its laboratories, recreating traditional recipes and sharing them with the world.

Mpanatigghi, Mustazzola, Nucatoli, Almond pastries, Amaretti, and over twenty flavors and aromas of Modica Chocolate IGP represent Corallo’s homage to a region that has shaped the company’s history.

Among the cities symbolizing Sicilian Baroque worldwide, Modica is the birthplace of an ancient confectionery tradition with roots stretching back centuries, shaped by a history that spans various peoples, eras, and cultures.

Without a doubt, it is chocolate that has earned the city international fame. The crowning jewel of Modica’s confectionery, Modica Chocolate is the sole witness to the traditional method of processing cacao, a uniqueness that led to its 2018 designation as a Protected Geographical Indication (PGI).

But Modica is not only known for its chocolate: Modica’s confectionery boasts many other specialties, with recipes passed down through generations, preserving a timeless tradition.

First and foremost, one cannot speak of Modica’s sweets without mentioning mpanatigghie, the typical biscuits of the Modica tradition. These crescent-shaped biscuits are unique for their combination of chocolate and beef within the dough, an “invisible” ingredient to the taste. This unusual pairing is said to have originated as a remedy devised by nuns in a monastery to provide strength and sustenance to preaching friars during Lent.

Another traditional Modican biscuit is Mustazzola, artisanal cookies typical of the Christmas season, made according to the traditional Modican recipe with flour, almonds, and honey. There are numerous variations of the recipe, with wine must or carob syrup replacing the honey. The original Mostaceum recipe dates back to Roman times and is spread throughout southern Italy in various forms.

In addition to these biscuits, Modica offers other sweet specialties, such as Nucatoli, artisanal S-shaped cookies filled with figs and cocoa, mainly eaten during Christmas; mpagnuccati, small balls cooked in honey and served on lemon leaves; cobaita or ghugghulena, an Arab-origin brittle made with sesame seeds, almonds, orange peel, and cinnamon cooked in flavored honey.