Sicily's sweetest festival returns with official dates: October 30 – November 1, 2026, during the All Saints' Day long weekend, in the heart of Modica's baroque historic center. Three days of tastings, workshops, chocolate sculptures, concerts, and culture dedicated to Europe's only PGI chocolate.
Official Dates: Friday, October 30, Saturday, October 31, and Sunday, November 1, 2026.
Location: Modica's historic center, with its epicenter along Corso Umberto I and the city's main squares. The festival route winds through baroque noble palaces, monumental staircases, and historic squares of this UNESCO World Heritage city. Stands stretch for hundreds of meters along the Corso, with additional stalls in alleyways and courtyards of historic buildings.
Admission: Free for all main events. Some specialized workshops and masterclasses have limited spaces and require booking on the official website.
Opening Hours: In previous editions, the festival was open from 10:00 AM to midnight. Cultural events were concentrated in the afternoons, with evening concerts starting from 9:00 PM.
ChocoModica officially began in 2014, organized by the Municipality of Modica in collaboration with the Consortium for the Protection of Modica Chocolate and endorsed by Eurochocolate – the international chocolate exhibition based in Perugia, one of the most important in the world. That first major edition attracted 58,000 visitors over four days, immediately establishing the festival as one of the most significant gastronomic events in Southern Italy.
Subsequent editions, even without the Eurochocolate brand, have maintained and increased attendance. In 2023, the fifth celebration of the PGI, the festival recorded 96,000 visitors over four days – a result that places ChocoModica among Italy's major regional events, comparable in territorial impact to much more renowned and funded festivals.
This is not just any chocolate fair. ChocoModica is a celebration of a product that has belonged to this city for over three centuries, intrinsically linked to its history, architecture, and artisans. Consortium director Nino Scivoletto and Mayor Maria Monisteri have described it as "a bastion of cultural protection" – an act of identity that makes Modica recognizable worldwide for what truly belongs to it, not for a marketing gimmick.
The choice of the All Saints' Day weekend for 2026 – announced in February – represents a significant turning point in the festival's history. For the first time, ChocoModica is leaving December and opening up to a national audience on autumn weekends, during a period when flight and hotel prices are lower, and the Sicilian climate is ideal.
The detailed program for 2026 will be published in the months leading up to the event. Based on past editions, ChocoModica is organized into recurring sections that cover every aspect of Modica's cocoa and chocolate.
This is the heart of the festival. Master chocolatiers process cocoa paste using the ancient Modica technique in front of the public, on heated stone slabs, with the rotational movements of the metate passed down through centuries. In recent editions, over 140 kg of PGI chocolate were processed in three days. At the end of the demonstrations, freshly made chocolate bars are distributed – with special limited-edition packaging designed by students from the Istituto Archimede of Modica.
Cocoa meets the culinary excellence of the Hyblaean region. Michelin-starred chefs and local producers offer unique pairings: chocolate and Ragusano DOP cheese, cocoa and Ribera oranges, chocolate in savory dishes. The "Atrio del Gusto" (Courtyard of Taste) brings together the Hyblaean Protection Consortia – Ragusano DOP, Monti Iblei Olive Oil DOP, and other Slow Food products – for a tasting journey that goes far beyond chocolate.
The chocolate sculpture competition is one of the festival's most impressive spectacles. Three selected artists create monumental works from cocoa paste – in recent editions, over 200 kg of Callebaut bitter paste were used for the competing sculptures. The artworks are exhibited for the entire duration of the festival and judged by a panel for the ChocoArt award.
The festival's cultural review. ChocoBook brings book presentations on cocoa, gastronomy, and Sicilian territory to Modica – in 2023, 11 volumes were presented. CineCiok screens documentaries and films on food themes, selected in collaboration with IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism). In 2023, the preview of a docufilm by director Giovanni Caccamo was exclusively presented.
Introduced in the 2024 edition on the mayor's initiative, ChocoCircus is a circular pavilion entirely dedicated to children. Street artists, educational workshops on cocoa, games, and entertainment – ChocoModica is a festival for the whole family, not just for connoisseurs. Children's workshops teach the history of cocoa from Mesoamerican civilizations to the Modica bar.
Meetings with experts, researchers, chefs, and representatives from the global cocoa supply chain. Recent editions have featured speakers from three continents: Julien Simonis of Cacao of Excellence, Maria Fernanda Di Giacobbe of Cacao de Origen from Venezuela, and the president of Altromercato. Corrado Assenza – the Sicilian pastry chef considered among Italy's best – gave his master lecture on the future of cocoa. ChocoComics hosted Giuseppe Sansone, a Walt Disney cartoonist.
Each evening of the festival concludes with concerts in the historic center. The "Notti Fondenti" (Deep Nights) have hosted artists like Eugenio Bennato & Taranta Power over the years. Corso Umberto I, illuminated at night, with the aroma of cocoa in the air and live music, is one of the most unique settings Southern Italy has to offer.
| Edition | Dates | Attendance | Notes |
|---|---|---|---|
| 2014 | December 5–8 | 58,000 | First edition with Eurochocolate. 10,000 children in workshops. 20,000 by shuttle. |
| 2015 | Immaculate Conception Weekend | — | 100,000 people reached on Facebook. 5,000 website visitors during the event days. |
| 2016–2019 | Immaculate Conception Weekend | — | Regular annual editions in December. Website: chocomodicaofficial.it. |
| 2023 | December 7–10 | 96,000 | 129 total events. 10 conferences. 10 concerts. 20,000 people by shuttle. 5th PGI year. |
| 2024 | December 6–8 | Record | 140 kg of PGI chocolate processed. 2,000 bars distributed. 200 kg for sculptures. Debut of ChocoCircus for children. |
| 2025 | — | canceled | Edition canceled for organizational and financial reasons. |
| 2026 | Oct 30 – Nov 1 | — | First edition on the All Saints' Day weekend. First edition after a two-year absence. |
The history of Modica chocolate begins in pre-Columbian Central America. The Aztecs prepared xocoàtl – a ground cocoa paste, bitter and spiced, used as food, medicine, and currency. When the Spanish conquistadors arrived in Mexico in the 16th century, they discovered this preparation and brought it to Europe.
Sicily was entirely under Spanish rule at the time – the County of Modica was one of the most powerful fiefs in the kingdom. It was through this channel that cocoa processing arrived in Modica in the 17th century, quickly becoming a luxury product reserved for noble families. Archive documents from the Grimaldi family testify to the presence of chocolate makers in Modica as early as 1746.
Unlike the rest of Europe, where chocolate evolved towards industrial processing with the addition of cocoa butter, milk, and conching, Modica kept the original recipe unchanged. This choice – considered backwardness for centuries – has proven to be an extraordinary advantage: today, Modica Chocolate is the only European chocolate with PGI status precisely because its technique has remained unchanged for four centuries.
The processing method for Modica chocolate is simple in description but extraordinary in result. The cocoa paste is heated between 35 and 45°C – a "cold" temperature by modern chocolate-making standards. At this temperature, the cocoa butter softens but does not separate from the paste, and most importantly, the sugar does not dissolve.
The sugar crystals remain intact in the cocoa paste. When the chocolate cools in the tin molds and solidifies, those crystals are still there – suspended in the dark paste, visible on the surface as white specks. This is the signature of Modica chocolate: its sandy, granular consistency that breaks down in the mouth into a cloud of micro-granules that melt slowly.
There is no conching (the prolonged mixing process that makes modern chocolate creamy and velvety). There is no addition of extra cocoa butter, nor milk. Just cocoa paste, sugar, and spices – three ingredients, four centuries of history.
June 5, 2018 is the date that changed everything: with EU Regulation 2018/1529, Modica Chocolate officially became a Protected Geographical Indication. It is the only European chocolate with this recognition – no other country has obtained PGI protection for a processed cocoa product.
The recognition mandates that the product must be processed exclusively in Modica, by companies adhering to the Protection Consortium's regulations. Minimum 50% cocoa, sugar, natural spices – nothing else. Anyone producing "Modica chocolate" outside the city or outside the regulations violates European law.
Curiosity: Antica Dolceria Bonajuto – the oldest in Modica – has chosen not to adhere to the PGI regulations, considering them too permissive compared to the standards of its own traditional production. A courageous stance that highlights how vibrant and heartfelt the debate on authenticity is in this community.
This is the oldest chocolate factory in Sicily still in operation and one of the oldest in Italy. Founded in 1880 by Francesco Bonajuto on Corso Umberto I, it has been passed down through generations to the current owner, Pierpaolo Ruta, the sixth generation of the Bonajuto-Ruta family.
It was Franco Ruta – Pierpaolo's father, who passed away in 2016 – who brought Modica chocolate to international prominence in the 1990s, when the product risked disappearing with the few remaining artisans. He was the one who started promoting Modica as the "chocolate capital," worked towards PGI recognition, and welcomed the New York Times and the Wall Street Journal to the small shop on the Corso. ChocoModica 2026, like April's "In Arte il Cacao," remembers him ten years after his passing.
Bonajuto won a gold medal at the International Exposition in Rome in 1911, and in 2014, Il Sole 24 Ore included it among the 10 centennial Italian companies that enhance the global economy. It is located at Corso Umberto I, 159.
The Protection Consortium brings together dozens of Modica artisans and companies authorized to produce PGI chocolate. During ChocoModica, all participating producers set up their stands along the Corso, making the festival the only occasion of the year to directly compare products from each workshop. Among the best-known names are: Antica Dolceria Rizza, Quetzal (a social cooperative with a fair-trade supply chain), Caffè dell'Arte, and dozens of artisan workshops.
The Modica Chocolate Museum, housed in the Palazzo della Cultura and inaugurated in 2014, preserves historical documents, 18th-century equipment, and a reconstruction of a 17th-century workshop ("u dammusu ro ciucculattaru"). It is open year-round and offers extended hours and free tastings during ChocoModica.
Based on previous editions, here's how to best organize your three days at the festival.
Friday, October 30 – Arrival and Opening
Arrive in Modica in the afternoon. The festival opens on Friday evening with the official ribbon-cutting ceremony, the inaugural ChocoTalk, and the first evening concert. This is the quietest day – fewer crowds, stands still well-stocked, and opportunities to talk directly with master chocolatiers. Free parking without shuttle services.
Saturday, October 31 – The Full Day
The day with the richest program. ChocoLab open all day, ChocoCibus featuring cooking shows by chefs, ChocoArt with sculptures in progress. In the afternoon, conferences and cultural presentations. The evening is the busiest – Corso Umberto I becomes a river of people with live music in the squares.
Sunday, November 1 – All Saints' Day and Closing
All Saints' Day Sunday is family day – ChocoCircus for children is in full swing. In the afternoon, the ChocoArt awards and the closing ceremony. It's also the best day for shopping: some producers offer discounts on remaining stock. Leave time to visit the historic center without the Saturday evening crowds.
By Air: Catania Airport (CTA) is 95 km away – 1h45 with direct AST bus (line 670, departures at 9:00 AM and 1:00 PM). Comiso Airport (CIY) is 25 km away – 30 minutes by car or taxi (~€20). Comiso is served by Ryanair with flights from Milan, Rome, Bologna, and some European destinations.
By Car: Take the A18 Messina-Catania highway, then follow signs for Ragusa-Modica. From Palermo: A19, then SP Ragusa. From Naples: ferry from Naples to Palermo or highway to Catania.
By Train: Modica is on the Syracuse-Ragusa line. From Catania with a change in Syracuse (approx. 2h30). In past editions, a special Chocolate Train from Caltanissetta and Syracuse has operated on festival weekends – to be confirmed for 2026.
The All Saints' Day long weekend is one of the most in-demand weekends of the year across Sicily. Accommodation in Modica sells out weeks in advance. Book by September to have the best choice and lowest rates.
In Modica's historic center: B&Bs and small hotels in the baroque palaces of Corso Umberto I and Modica Alta. These are the closest options to the festival – step outside your door and you're among the stands. Prices: €60-120 per night for two people.
In the surroundings: For those who prefer the coast or the Hyblaean countryside, accommodations in Scicli (20 min) and the Ragusa countryside are a good alternative. Villa Giummarito B&B – in Contrada Arizza, Scicli, 500m from the beach – offers a buffet breakfast and private parking.
Chocolate is the star, but Modica is one of Sicily's most gastronomically rich cities. Take advantage of the weekend to explore other culinary delights as well.
During the festival, PGI producers' stands offer free tastings before purchase. Always ask to taste first – each producer has their own interpretation of the regulations, and the differences between a cinnamon bar from Bonajuto and one from Quetzal are perceptible. Bars cost between €4 and €10 depending on weight and producer.
Beware of imitations: during the festival, there are stands selling non-PGI certified "Modica-style chocolate" at lower prices. The PGI mark must be visible on the label – if it's not there, it's not the genuine product.
'Mpanatigghi: Modica's most surprising traditional sweets. Shortcrust pastry filled with dark chocolate, ground beef, almonds, walnuts, and spices (cinnamon, cloves). A recipe of Spanish origin from the 16th century that unexpectedly blends sweet and savory. You can find them in the pastry shops on the Corso during the festival.
Scacce modicane: sheets of dough filled with tomato and Ragusano cheese, folded and filled multiple times, baked in a wood-fired oven. These are Modica's traditional street food – find them hot from the ovens in the historic center.
Ragusano DOP: a stretched-curd cheese made from Modicana cow's milk, aged from 3 months to over a year. The aged version has an extraordinary intense and spicy flavor. You can find it at the festival's food stalls.
During the festival, restaurants on the Corso offer special "all cocoa" menus – dishes where Modica chocolate is used as a spice in savory preparations. This is the most original gastronomic experience you can have at ChocoModica. Book for Saturday evening in advance – restaurants fill up weeks beforehand.
ChocoModica 2026 takes place on October 30 – November 1, 2026 in Modica, Sicily. It is Italy's premier festival dedicated to Modica Chocolate (Cioccolato di Modica IGP) — the only chocolate in Europe with Protected Geographical Indication status.
The festival transforms Modica's UNESCO-listed baroque historic centre into an open-air chocolate laboratory. Over three days, visitors can attend live chocolate-making demonstrations, tastings guided by master chocolatiers, cultural talks, art installations made entirely of chocolate, book presentations, cinema screenings and live music concerts. Admission to all main events is free.
Modica chocolate is unique worldwide: it is made using a cold-processing technique (35-45°C) inherited from Aztec civilisation via Spanish colonial rule in the 16th century. The sugar is never dissolved — it remains as intact crystals suspended in the cocoa paste, giving the chocolate its distinctive grainy, sandy texture that melts slowly on the tongue. No added cocoa butter, no milk, no conching. Just cocoa paste, sugar and spices.
Previous editions have attracted up to 96,000 visitors over four days. The 2026 edition marks a new chapter: for the first time, ChocoModica moves from its traditional December date to the All Saints' Day weekend in late October — better weather, lower prices, less crowds than summer.
Getting there: Catania airport (CTA) is 95 km away (1h45 by direct bus). Comiso airport (CIY) is just 25 km away (30 minutes). Modica is also reachable by train from Syracuse. From Modica you can visit Ragusa Ibla, Scicli, and the Montalbano filming locations within 30 minutes by car.
When does ChocoModica 2026 take place?
ChocoModica 2026 takes place from October 30 to November 1, 2026, in the historic center of Modica along Corso Umberto I. The festival coincides with the All Saints' Day long weekend. This is the first year the event is held in autumn instead of December.
Is ChocoModica free?
Yes, admission to the main events – stands, tastings, evening shows, ChocoLab, ChocoArt, ChocoCircus – has always been free for everyone. Some specialized masterclasses (e.g., the ONAV Masterclass on wine pairing with chocolate) have limited spaces and require booking. The shuttle bus from peripheral parking lots is free.
What is the difference between Modica PGI Chocolate and regular chocolate?
Modica chocolate is cold-processed (35-45°C) without conching and without added cocoa butter or milk. The sugar does not dissolve and remains as crystals – hence the unique granular texture. Modern chocolate, on the other hand, is processed at high temperatures with prolonged conching, making it creamy and velvety. They are two completely different products in terms of process, texture, and flavor.
Is it worth coming to Modica just for ChocoModica?
Absolutely yes. Modica is a UNESCO World Heritage site, and the All Saints' Day long weekend is the best time to visit: mild climate (18-22°C), no summer crowds, reduced prices on flights and hotels. In three days, you can experience ChocoModica, visit the baroque historic center, and easily reach Ragusa Ibla, Scicli, and the coast. It's one of the most complete food and wine weekends Italy has to offer.
Is ChocoModica suitable for families with children?
It is one of the most family-friendly events in Sicily. ChocoCircus – a pavilion with street artists and educational workshops on cocoa – is specifically designed for children. The workshops teach the history of cocoa from the Aztecs to the Modica bar in an engaging way. Corso Umberto I is flat and easily navigable with strollers.
You love artisanal chocolate, want to discover a product with four centuries of history, are looking for a cultural autumn weekend in Sicily, or want to visit Modica at the ideal time – mild climate, no summer crowds, low prices, and the city dressed up for a festival.
Combine ChocoModica with a complete tour of the Val di Noto. Friday: arrival and festival opening. Saturday: ChocoModica all day. Sunday morning: Ragusa Ibla or Scicli, then return. Book your accommodation now – the All Saints' Day weekend sells out quickly, and ChocoModica 2026 is the first edition after a two-year absence.
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