When Sicilian photographer Ferdinando Scianna visited Oaxaca and experienced how chocolate was made based on an Aztec recipe, he claimed he felt right at home. A mirror of that experience is available to visitors from Mexico in the Sicilian town of Modica, where chocolate is also made following that very ancient technique.
On Mon. April 19 (11am EST, 17 in Italy) join us for the virtual event “Aztec Chocolate in Sicily” to discover one of the fascinating transnational routes of cultural cross-pollination created by the Spanish Empire and its legacy… in a chocolate bar. Chef Annalisa Pompeo will guide us through the preparation of bars with different flavors, from chili pepper to cinnamon, after chocolatier Pierpaolo Ruta illustrates the history of this preparation and its unconventional meaning in today’s Made in Italy market.
The event is part of the NEH project “Memoria Presente: The Common Spanish Legacy in Italian and Latin American Cultures” and the COIL video project in collaboration with the University of Palermo.