Chocolate bar with Mancini pasta

Sabadì Chocolate + Mancini Pasta

recipe by Simone Sabaini
poster by duemaninonbastano

Nacional fino de aroma de Arriba bitter cocoa paste
Refined sugar cane from Paraguay
Mancini Spaghetti alla chitarra
Confit date tomatoes
Hyblaean Thyme honey
Pianogrillo Oil Particle 34 cru
Fleur de Sel Marino Artigianale di Trapani

Il ballo di San Vito by Vinicio Capossela


The pasta should be cooked in water and thyme leaves, dried in an oven at a low temperature for one night and fried in extra virgin olive oil.
Wash the tomatoes well, lay them out on a pyrex covered in oil, hyblaean thyme honey and cover with thyme and salt. The bitter cocoa paste is dissolved at a maximum temperature of 45 degrees centigrade. The dissolved bitter cocoa paste is placed in a tempering machine. The dried pasta is added to the dough together with sugar and tomato confit. Using the rotating blade ingredients are mixed and simultaneously the temperature is lowered from 28°C to 31°C in order to stabilise the cocoa butter naturally present in the bitter paste. The product is subsequently placed into moulds and allowed to cool further.

On Sabadì chocolate
The cocoa comes from Ecuador, it is a Nacional aroma fino de ASSS, the best selection on the market. It is a very aromatic cocoa, with strong floral notes and hints of banana. Our producers’ cocoa grows in a mixed cultivation, surrounded by trees which provide shade and therefore require less use of water and a less intensive fertilisation. The Nacional is safeguarded by Slow Food and comes from Fair Trade manufacturers.

On Mancini pasta
Pasta produced by artisans in a pastificio in the middle of wheat fields. It is the epitomy of an integrated supply chain that is “from the field to the finished product” the Mancini’s ancient relationship with the land.

On confit date tomatoes
A variety of tomato that is shaped like a date, hence its name is reminiscent of the fruit of the desert. It has a high sugar content that makes it sweet and very tasty, with few seeds inside and it has a thin skin.Low in calories, it is rich in minerals and vitamins, as well as of anti-oxidants for healthy skin.

On Hyblaean Thyme honey
Honey obtained with Thymus capitatus, a small evergreen shrub and bushy perennial, not taller than30 cm in height, with an intensely aromatic fragrance. This is a species found throughout the Mediterranean area, which prefers dry soils exposed to the sun and salty air from the sea; but only on the slopes of the Hyblaean mountains does Thymus capitatus give rise to a thyme honey celebrated since the beginning of time.

On Pianogrillo Oil Particle 34 cru
This oil is extremely aromatic and at the same time extraordinarily delicate , typical of Sicilian oils, with hints of grass and the leaves of tomato plants that reproduce very fresh and seductive sensations. In the mouth, the fruit explodes with acidic and particularly bitter tones, expressed with great subtlety. It is distinguished by its elegance, balance and roundness, although you can detect a certain spiciness. The aftertaste recreates olives, artichokes and the tomatoes, transmitting liveliness and complexity.

On Fleur de Sel Marino Artigianale di Trapani
This salt is authentic crystal, hand-picked in the heart of an unspoilt natural beauty, the salt marshes of the Riserva Naturale Orientata Saline di Trapani e Paceco and is a unique example of the interplay between conscious and responsible human activities and the prosperity of nature. In this wonderful protected oasis, a biological reserve that protects a rich variety of animals and plants, the salt is harvested when it crystallizes on the water surface, under the effect of the sea and wind, using ancient methods since antiquity. The gathering of this authentic, pure and integral product, subject to the simultaneous presence of exceptional environmental factors, occurs in the middle of summer over a very short period of time in which the salt workers, custodians of tradition, collect the white frost of salt that forms naturally on the surface of the water: this is birth of the Fleur de Sel.

“The sun.
Needed to grow the corn, to ripe the tomatoes and olives and to quench the thymus. The light of a summer day in Sicily.”