Sabadi Organic Modica Chocolate with Cinnamon - Nella
Cinnamon and chocolate are one of Modica's oldest pairings, and the Nella bar is Sabadì's take on that classic. They use organic cinnamon from the spice gardens of Sri Lanka, a rare variety that's sweeter and gentler than the cassia most of us know. It's folded into cold-worked Ecuadorian cacao, so the spice comes through as warmth rather than heat.
Break off a piece, and you'll notice the texture first: crisp and slightly grainy, with tiny sugar crystals that crunch before the chocolate melts. The cacao is bright and fruity, the cinnamon is soft and lingering, and the finish is clean.
- Traditional cold pressed Modica chocolate
- Beautiful packaging, with a collectible bookbark inside
- Organic cocoa from Ecuador, Nacional fino de aroma (60%)
- Organic Sri Lankan cinnamon. Cacao 60% minimum
- Fair trade
- Gluten Free
- Vegan
- 1.76 oz
- Made in Modica, Sicily, Italy
Enjoy with a morning espresso, or after dinner with a glass of red wine.
What is Modica chocolate?
Modica chocolate comes from Modica, a baroque hilltop town in southeastern Sicily, and it's made almost exactly the way chocolate was made centuries ago.
When the Spanish ruled Sicily in the 1500s, they brought cacao and the Mesoamerican method of grinding it by hand with sugar. Most of Europe went on to develop smooth, melted, conched chocolate. Modica kept the old way.
The secret is low heat. The cacao paste is warmed just enough to work, never above about 45°C (113°F), so the sugar never dissolves. It stays as tiny crystals, which gives Modica chocolate its signature crunch. There's no conching, no added cocoa butter, no milk, and no emulsifiers, just cacao, sugar, and a natural flavoring like cinnamon.
The result is a rustic, intense chocolate that tastes more like the cacao bean itself. In 2018, Modica chocolate became the first Italian chocolate to receive Protected Geographical Indication (IGP) status from the EU.
About Sabadì: Sabadì was founded in Modica by restaurateur Simone Sabaini to raise the standard of the town's chocolate. They use organic, fair-trade Nacional cacao from Ecuador and pair it with heirloom Sicilian and traditional ingredients.
Frequently Asked Questions
Why is the texture grainy?
That's what Modica chocolate is meant to be like. Because it's made at low temperatures, the sugar stays in crystal form instead of melting into the chocolate. It's the defining trait of the style, not a defect.
Is it vegan?
Yes. Nella contains only cacao, cane sugar, and cinnamon. There's no milk or dairy.
Is it gluten-free?
Yes, Nella is gluten-free.
My bar has a whitish film on it. Is it still good?
Yes. Traditional Modica chocolate can develop a light white bloom when it's exposed to temperature changes. It's harmless and doesn't affect the flavor.
How should I store it?
Keep it in a cool, dry place away from direct sunlight, ideally between 60–68°F. Avoid refrigerating it, since moisture can affect the texture.
How does it compare to regular dark chocolate?
Standard dark chocolate is conched for hours at high heat and usually has added cocoa butter, which makes it smooth and glossy. Modica chocolate skips both steps, so it's firmer and grainier, with a more direct, unprocessed cacao flavor.
Is it organic and fair trade?
Yes. The cacao, sugar, and cinnamon are all certified organic and fair-trade, and the cacao is from a Slow Food Presidium.
Region: Sicilia
Packaging, nutrition facts, and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product's packaging.