Sicily's Aztec chocolate
They say chocolate came to Modica thanks to the daughter of a local count who married a Spanish admiral in the early 16th century. The town was one of the first places in Europe to start making its own, and they still do it the old Mexican way: never melted or even heated, giving it an agreeable, granular consistency.
Traditionally, Modica chocolate comes in three flavours: vanilla, cinnamon and—another Aztec touch—peperoncino. Nowadays they also do orange, carob, coffee and other flavours as well as plain. If you can't make it to Modica you can get some here.
It's celebrated in a chocolate festival in autumn, the Chocobarocco di Modica