Di Lorenzo

In 1952, Salvatore Di Lorenzo began as an apprentice in a historic Modica confectionery, learning the craft of traditional Sicilian sweets. By the 1970s, he had mastered the distinct techniques of chocolate-making—refining cacao, sugar, and spices using volcanic stone mortars heated over charcoal to create Cioccolato di Modica IGP. His method preserves the grainy texture from intact sugar crystals, rejecting modern conching and additives. Establishing his own workshop in 1975, Di Lorenzo became guardian of an artisanal process rooted in Aztec tradition, producing chocolate that defines the Protected Geographical Indication of Modica.

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