RECIPES

Whole grain ravioli filled with parmesan and glazed with chocolate and “tardivo” red chicory

Sabadì Chocolate + Gennari Parmesan

recipe by lucia arlandini
poster by simone massoni


Ingredients
For the pasta
200 g whole grain flour
2 eggs
10 g oil
Salt

For the filling
230 g boiled potatoes
100 g parmesan cheese
35 g rind from biological mandarins
Nutmeg

For the glaze
40 g Sabadì “Darino” chocolate
200 g Trevisan “tardivo” red chicory
Rind of a mandarin
Oil
Salt

Procedure
Make a small indentation in the pile of flour and add the oil and salt, then break the eggs into it, mixing well. Add enough lukewarm water to make a pastry which is homogeneous and elastic. Roll it into a ball, cover it with cling-film and let it stand in the fridge.
Prepare the filling by boiling the potatoes. When they are cool, mash them and add the grated mandarin rind, the grated parmesan cheese and a pinch of nutmeg. Take the pastry and roll it out to the ideal thickness for ravioli and make long strips and place the filling on them. When this has been done, close the pastry so as to form the ravioli in the form of semicircles.
Clean and roughly chop the red chicory and sauté it in a non-stick frying pan for a few minutes, then add the chocolate and let it melt so that it blends well with the chicory. Cook the ravioli in abundant salted water and then place them on the bed of glazed chicory. Embellish the dish with a drizzle of oil, drops of chocolate and leaves of fresh thyme and pieces of mandarin rind.


“Wind, rain-heavy clouds, a storm is coming.”

Cacio cheese and pepper pasta

Sabadì Chocolate + Mancini Pasta

recipe by Simona Cherubini
poster by sarah mazzetti


Ingredients

80 g Mancini pasta per person
(spaghetti)
250 g mature pecorino cheese
Black pepper
Salt
Sabadì “Raja” chocolate


Procedure

Cook the pasta in lightly salted water (the pepper and the cheese are salty and full of flavour). Finely grate the pecorino cheese and put it into a bowl. Chop the pepper roughly and mix it with the pecorino cheese. Drain the pasta keeping it slightly wet. Put the pasta in the bowl together with the pecorino and the pepper and mix quickly. Arrange the pasta onto the plates and grate the chocolate on top.

Curiosity about the recipe
There are several versions of this recipe for pasta with cheese and pepper, even though the original is very simple and linked closely to the life of the shepherds who moved from pasture to pasture with their flocks. It is a typical dish from the Lazio region, given the easy availability of the ingredients, above all the cheese, and dried pasta which is easy to keep and is very quick to cook. In many recipes the pecorino cheese used is the pecorino Romano cheese but for a good outcome any good quality matured pecorino can be used. Probably the appellative “Romano” comes from the fact that it was used by the Roman legionnaires in their food rations. The choice of the pasta is very important and it is best to use a porous type of pasta cooked al dente, in this way it will retain the correct amount of water that is needed to bind the ingredients, in order to give a simple dish which is complete in its perfume, aroma and contrasts.



“Simple dish full of personality, it communicates heat and energy, and even though its easy preparation, it is very captivating.”

Eroschoc

Sabadì Chocolate + Baladin Beer

recipe by Ornella Daricello
poster by gloria pizzilli


Ingredients

For the Modican chocolate mousse with cinnamon

300 g Sabadì “Nella” chocolate
30 g butter
100 g granulated sugar
2 eggs
A pinch of salt
200 ml fresh whipping cream

For the beer jelly
500 ml Baladin “Mielika” beer
150 g granulated sugar
10 g gelatine (isinglass)

For the ginger flavoured milk sauce
1 l milk
200 g granulated sugar
100 g starch
70 g fresh ginger cut into slices

To decorate
½ candied red cherry
10 g Sabadì “Sesso” chocolate

Procedure

Preparation of the mousse
Melt the chocolate and the butter using a bain-marie. Separate the yolks from the whites of the eggs. Beat the yolks with the ginger until they are foamy, add the melted chocolate, the whipped cream and finally, the egg whites whipped to firm peaks with a pinch of salt. Mix the mixture well.

Preparation of the jelly
Pour the beer in the pan where it will be cooked at least 4 hours before preparing the jelly. Soak the isinglass in cold water for five minutes. Add the ginger and the pre-soaked gelatine which has been wrung out to the pan with the beer and place over the heat. Heat the beer to a temperature of about 80°C (it must not boil) and turn off the heat. Pour the gelatine into a mould to a depth of 7 mm and let it cool in the fridge. When it is solid, cut out discs of about 7 cm diameter and place them in suitable bowls.

Preparation of the milk sauce
Put the starch and sugar in a small pan and add the milk slowly. Add the ginger to the mixture obtained and heat over a low flame stirring constantly bring it to the boil. Continue stirring for a couple of minutes until the movement of the spoon leaves a trail on the surface of the sauce at which point remove it from the heat. With the help of tweezers, remove the pieces of ginger from the sauce. Pour everything into semi-spherical moulds of diameter 7 cm and let them rest in the fridge.

How to proceed
On the bottom of each bowl arrange the Sesso chocolate broken into rough pieces.
Cover it with (in order):
- a 1 cm thick layer of chocolate mousse;
- a 7 mm thick disk of beer jelly;
- the half-sphere of milk cream with ginger of 7 cm in diameter;
To finish, garnish with a half candied red cherry.

Note
The bowl used is 7 cm in diameter, the measurements should be adapted if using a bowl of different dimensions.
In a larger version, a champagne saucer is perfect as a bowl and is perfectly in vein.


“Eroschoc is a dessert to be eaten with a spoon which recalls at both the visible and tactile levels the female breast, a breast which is not quite mature, solid and with an air of innocence that becomes attractive and intriguing at the moment of tasting to reveal electric sensations (ginger and cinnamon) smothered in a maternal softness (milk and cream). It is important to add the “dark” and bitter side that every woman hides within herself (“Sesso” chocolate and beer).”

Chocolate cake with chilli pepper and Siccagno Nero d’Avola wine

Sabadì Chocolate + Occhipinti Wine

recipe by Claudia Magistro
poster by andren


Ingredients

120 g Sabadì “Cino” chocolate
200 ml Siccagno Nero D’Avola Occhipinti red wine
90 ml fresh cream
250 g mascobado sugar
150 g butter
3 eggs
250 g “00” flour

For the chocolate glaze
100 g Sabadi “Nella” chocolate
70 ml cream
25 g butter


Procedure
Chop the chocolate and dissolve in a bain-marie and let it cool. Mix the softened butter with the sugar in a bowl then add the eggs one at a time, mixing well between each addition. Add the chocolate mixing together with a beater. In another bowl, sieve the flour with the yeast, and slowly add the mixture with the chocolate alternating with wine and the cream. Butter a 26 cm diameter baking tin and coat it with flour, put the mixture in it and level it with a spatula. Cook in an oven at 170°C for about 35-40 minutes or until a knife inserted into it comes out dry. Remove from the oven and let it cool for a few minutes before taking it out of the baking tin and placing it onto a cake rack. Prepare the glaze by dissolving the chopped chocolate and cream with a bain-marie. Mix together, remove from the heat and add pieces of butter and the wine beating with a hand whisk. Pour onto the centre of the cake and spread it over the surface with a spatula letting it slide down the sides.



“Making this dessert gives a feeling of excitement; a pleasant sensation of feeling good caused by the flowing of wine and the full body flavour of the chocolate. The consistency when cut is soft and the flavour is slightly hot.”

Chocolate dome with ricotta mousse

Sabadì Chocolate + Loison Panettone

recipe by Ramona Pizzano
poster by bomboland


Ingredients

Loison panettone with mandarin

For the mousse
300 g ricotta
200 g cream
2 spoons honey

For the glaze
200 g Sabadì “Darino” chocolate
100 g butter
40 g water


Procedure
To make the mousse, mix the ricotta, the whipped cream and the honey. Let the mixture stand in the fridge for about 15-20 minutes. Coat the moulds with cling-film (bowls of 10 cm diameter) and line them with 1.5 cm thick slices of panettone. Fill with the mousse and close with another piece of panettone. Let them stand in the fridge for about 2 hours. Afterwards, cover the small domes with the glaze, melting the chocolate and the butter in a bain-marie and adding the water at the end. Cover the dessert with the lukewarm glaze. Decorate with chocolate and small pieces of mandarin rind.



“An extremely sweet feeling”

“Sicilian baroque. The remembered opulence of nobility which has declined. The ritual make-up of an old noblewoman who is preparing herself perhaps for the last ‘first night’ at the Teatro Massimo in Palermo.”

Dark chocolate and pecan tartlets

Sabadì Chocolate + Lelli Coffee

ricetta di Sandra Salerno
poster di laura cattaneo


Ingredients


For the sugared dough
200 g flour
A pinch of salt
50 g icing sugar
100 g butter (cold and cut into cubes)
1 yolk beaten with 2 spoons of cold water

For the dark chocolate and golden syrup with coffee filling
50 g butter
150 g golden syrup
100 g fine sugar
2 spoons “Assolo” coffee no 2 Java WIB by Leonardo Lelli
125 g Sabadì “Lo Scuro” chocolate
3 eggs (to beat with a small amount of vanilla extract)
150 g pecan nuts (6 for each tartlet)


Procedure
Preparation of the sugared dough
Mix the flour, the salt and the icing sugar in a ceramic bowl, add the butter and work quickly with your fingertips until it has a granular consistency like bread crumbs. This can also be done using a food processor at low speed and stopping every now and then. At this point you can add a little at a time the egg, keeping to one side a spoonful. The mixture should not be too wet. Add a drop of cold water when necessary. Continue to mix the mixture with your fingertips until you obtain a smooth and soft consistency, cover with cling-film and keep in the fridge until it is time to use it.

Preparation of the filling
N.B. Prepare the filling just before removing the mixture (which is to be rolled out using a rolling-pin) from the fridge.
Put the butter, coffee, golden syrup and the sugar in a small pan on a medium heat, mix with an egg whisk until the butter is dissolved and mixed with the other ingredients. Add the chocolate, remove from the heat and keep mixing with an egg whisk until the mixture is homogeneous. Put to one side. Take the mixture from the fridge and divide into two parts. Roll it out with a rolling pin (on a floor covered board) into two squares of 25-30 cm per side. Divide each square into 4 equal parts (you should have 8 pieces). Line the moulds with the mixture, pressing well on the bottom and on the sides, eliminating excess mixture and looking to keep the thickness of the tartlet uniform with your fingers. Try not to make holes in the mixture with your fingers. Place in the fridge for about 15 minutes. After this time, take out the bases of the tartlets and fill them. Add the beaten eggs to the chocolate cream slowly, mixing until it is smooth and homogeneous. Fill the tartlets with a spoon, leaving a space of about 5-6 mm from the edge so that it doesn’t spill out during the cooking. At this point add the pecan nuts, decorating the tartlets as shown in the photograph below. Cook in a hot over for about 25-30 minutes. Remove from the oven and let them cool slightly while they are still in the mould. Remove the tartlets from the moulds only when they are cold to avoid burning yourself. Place on a cake rack until they are ready to serve.



“The sensation of this dish is of warmth, tradition and family feeling. The perfume that fills the house from when you start to prepare the mixture to when it’s placed in the oven reminds me of when my mother made cakes for us when we were children. We waited at the door of the oven to try them when they were ready.”

Chocolate focaccia with sea salt and rosemary

Sabadì Chocolate + Pizza

recipe by Alessia Bianchi
poster by la tigre


Ingredients


For the dough
500 g bread flour (type 0 in Italy)
250 g water
10 g yeast
20 g extra virgin olive oil
8 g salt

For the filling
100 g Sabadì “Marino” chocolate

For the topping
25 g extra virgin olive oil
25 g water
5 g rosemar


Procedure
shape of a mound with a well in the centre. Add the salt around the outer edges of the mound and dissolve the yeast in warm water. Pour the yeast mixture into the centre of the mound. Add the extra virgin olive oil and begin to incorporate the water into the flour mixing and kneading it for at least 8 minutes. Cover the dough and let it rise for at least 35-40 minutes. Divide the dough into two balls and knead further to make it more elastic. Line a round pizza baking pan with parchment paper and roll out the first ball of dough. Chop up the chocolate and cover the dough evenly. Roll out the second ball of dough and use it to cover the first. Use the fingers to crimp the edges of the dough together. Prepare the topping with a mixer by combining the oil and water so as to create a semi-creamy emulsion. Pour the mixture over the focaccia and spread evenly. Finish by sprinkling rosemary needles on top. Bake in preheated oven at 180°C for 20-25 minutes, checking every now and then to see if the focaccia is golden brown.


“A warm sensation, the feeling of the salt on the skin, of iodine in the air. All this enclosed in a sweet delight for the palate.”

Rice pudding with lemon and chocolate cream

Sabadì Chocolate + Riserva San Massimo Rice

recipe by Paola Sucato
poster by studio iknoki


Ingredients

For four people

For the rice pudding
1.2 l fresh milk
100 g sugar
200 g Carnaroli rice Riserva San Massimo
A small pinch of salt
For the lemon cream
60 g sugar
250 g milk
2 egg yolks
20 g flour
The rind of half a lemon (not treated with chemicals)
100 g Sabadì “Donato” chocolate


Procedure

Preparation of the rice pudding
Bring the milk to boil together with the sugar and salt in a medium sized pan. Add the rice, cover and cook for 25 minutes at low heat. If it absorbs a lot of milk, add a little more when it is hot.

Preparation of the lemon cream
In a pan, bring the milk to the boil with the lemon rind, making sure not to use the white part which leaves a bitter taste; let it boil for a minute before removing from the heat. In the meantime, beat the egg yolks with the sugar until they are clear and foamy. Fold in the flour and the other half of the lemon rind and mix for a few seconds. Gradually add the milk, mixing with an egg whisk, and then pour the mixture into a casserole dish. Bring it to the boil over a low heat, stirring continuously until the cream thickens and starts to boil. Switch off the heat and pour the cream into a bowl, cover with cling-film so that a skin doesn’t form on the surface.
Chop the chocolate roughly and put to one side. At this point, in a glass serving bowl or a champagne saucer, slowly pour the still lukewarm rice, sprinkle a layer of chopped chocolate and then a layer of lemon cream. Decorate with a spoonful of chocolate and thinly cut slices of lemon.

Excellent lukewarm but also cold.



“I have prepared a simple recipe that as often happens is linked to a childhood memory: in the area of the Langhe, when my grandmother Margherita, a sweet old lady and acquired by a step-father, saw that I was a little bit down, she prepared rice pudding for me, finishing it off with a dusting of cocoa or grated chocolate. The problems of a teenager can disappear with a dessert prepared with love and attention, and I try to remember this now that I am the mother of Rebecca, the polemical and greedy 16 year-old which I live with…”

Youth

Sabadì chocolate + Pizza Padoan

recipe by Simone Padoan
poster by marco goran romano


Ingredients

For one pizza
270 g natural yeast pizza dough
(rolled out on slab and risen)
60 g mozzarella
200 g lagoon cuttlefish
1 bunch of wild spring herbs
Peel of one orange
Fermented Macha tea
2-3 wild rose hips
150 g blueberry juice
1 bouquet of violets
“Tonda Iblea” extra virgin olive oil
“Giovinezza” Chocolate Sabadì


Procedure

Preparation of cuttlefish
Clean the cuttlefish removing, under running water, eyes, mouth, intestines, cartilage and inner membrane that covers them; dry them well with kitchen paper and hit them with a knife.

Preparation of dehydrated powder
Make the dried powder of orange and rose hip in the quantities you prefer: keep all the dry ingredients separate in the oven at 60°C for 12 hours, then chop them separately in order to reduce them to powder. You do not need to do this for the Macha tea because it is already dried. Just reduce it to powder like the orange peel and rose hip.

Preparation of aromatic salad
Take some wild herbs such as spring lamb’s lettuce, sorrel, burnet and “bruscandoli” (hops) pick and wash them. Dry well and mix them so as to create a mixed salad adding the violet flowers.

Preparation of blueberry jelly
Take 150 g of blueberry juice made with 300-400 g of fresh blueberries and 3 g of agar agar. Bring half of the blueberry juice to 85°C, dissolving the thickener in it. Add the rest of the juice, stirring constantly. Pour all of the liquid in a tray and create a 1 cm thick layer. Place the tray in the fridge and allow it to set. When it is ready, make 9 disks with a pastry a small scoop of cuttlefish tartar, dried powders, gelatine disks and finish with chocolate shavings.

How to proceed
Tip the risen dough disk on the work surface, place mozzarella cubes on the surface and bake at 290°C for 4-5 minutes. When it is ready, remove from the oven, cut into 8 pieces and on each of them arrange a bunch of aromatic salad, a small scoop of cuttlefish tartar, dried powders, jelly disks and finish with chocolate shavings.



“Simone Padoan thought of this pizza with spring and purity in mind…
Rebirth: the awakening of nature!”

Homemade Panettone Lo Scuro with Modica chocolate, sultanas and stuffed Calabrian figs

Sabadì Chocolate + Loison Panettone

recipe byDario Loison
poster by filippo taveri + simona gallo


Ingredients

First phase: biga or first rising
75 g 00 flour
7-8 g brewer’s yeast
38-40 g water
125 g total

Second phase: ingredients for the first dough
120-125 g biga (from first phase)
150 g flour (mix)
1.5 g brewer’s yeast
45 g sugar
2 eggs (60-65 g)
40 g butter
450 g total

Third phase: ingredients for the second dough
300 g flour (mix)
120 g sugar
2 eggs (60-65 g)
2 yolks
4 g salt
8 g honey
115 g fresh butter
½ natural Madagascar vanilla pod
Natural rhum aroma

Final additions
90 g sultanas
90 g “Dottato” figs from Cosenza
160 g Sabadì “Lo Scuro” chocolate


Soundtrack
A track by I Beddi – Sicilian musicians
Book
Christmas in Sicily

Procedure

First phase
Mix the ingredients until the mixture is smooth and homogeneous, like a normal bread dough. Let it rise until it reaches twice its volume. Then proceed to the second phase.

Second phase
Mix the biga, eggs, brewer’s yeast, mixing until the mixture is homogeneous. Add the sugar and then the softened butter. Let it rise until it reaches twice its volume. Then proceed to the third phase.

Third phase
Mix the eggs, honey and flour with the first dough. Mix to obtain a homogeneous mixture, add the egg yolks. Once the egg yolks are absorbed, add the sugar and then the salt separately. Add the softened butter, aromas and finally the dried fruit and chocolate. Leave the dough to stand at a temperature of about 30°C. Place the dough in the mould and let it rise for about 3 hours at a temperature of about 30°C (cover the dough so as not to make a crust). The panettone will reach the height of the finished product; put it in a ventilated environment to form the crust on the surface. Cut the surface of the cake into a cross in the centre and put a knob of butter and bake at 200-210°C for 10 minutes or until you get a light golden film, then lower the oven to 190-200°C and bake for about another 50 minutes.



“It triggers the memory of Christmas, a Christmas spent at home in a typical family in the South.”

Chocolate bar with puffed Carnaroli rice, ginger and citrus peels

Sabadì Chocolate + Riserva San Massimo Rice

recipe bySimone Sabaini
poster by mister gatto



Ingredients
Bitter cocoa paste Nacional fino de aroma de Arriba
Refined cane sugar from Paraguay
Carnaroli Rice Riserva San Massimo
Ginger
Peel of Sicilian citrus fruits

Procedure
The rice should be cooked in water and ginger, dried in an oven at a low temperature for one night and fried in extra virgin olive oil. This puffed rice is added to the dough of bitter cocoa, sugar, ginger and citrus peel and this is the completed chocolate bar. The bitter cocoa paste should be dissolved at a maximum temperature of 45°C. The dissolved bitter cocoa paste should be placed in a tempering machine and sugar and other ingredients added. 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.
About Sabadì chocolate
The bitter cocoa paste comes from Ecuador and 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.
About Carnaroli Rice Riserva San Massimo
Carnaroli rice from the Azienda Agricola San Massimo originated in a natural environment within the Reserve San Massimo, in the heart of the Parco del Ticino, and grows in fields irrigated by abundant spring water and is processed adopting techniques for achieving the greatest respect for health and for the environment. The drying process, carried out with a modern natural gas leaves no trace of the fuel on the grains. The characteristic straw yellow colour comes from traditional processing with a single bleaching made without the use of chemicals.


“A gourmet revamp of snack chocolate puffed rice as opposed to the pseudo-snacks made ​​of hydrogenated fats produced on an industrial level. It makes us reflect on the fact that you can eat healthy, excellent and very tasty food without being guided by mass consumption.”

Chocolate + parmesan sampling

Sabadì Chocolate + Gennari Parmesan

recipe bySimone Sabaini
poster by two


Ingredients

Soundtrack
“Kind of blue”
by Miles Davis
Lettura
Chourmo. Il cuore di Marsiglia
by Jean Claude Izzo

Procedure

A combination of strong colours, a night in which cynical, violent thoughts swirl around pleasure-seeking… and the final release is peace being restored.

About “Tritone” chocolate
The “Tritone” chocolate by Sabadì is created with bitter cocoa paste Nacional fino de aroma de Arriba and Sale from Trapani. 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 salt is authentic crystal, hand-picked in the heart of 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 has been harvested using ancient methods since antiquity when it crystallizes on the water surface under the effect of the sea and wind. The gathering of this authentic, pure and integral, project and subject to the simultaneous presence of exceptional environmental factors, occurs in the middle of summer over a very short period of time during 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.

About Parmigiano Reggiano Gennari
The 18 months Parmigiano Reggiano is a fresh and delicate cheese with finely granular and elastic texture. At sight it is compact, light in colour and tastewise it is beautifully soft.


“An unusual, astonishing combination. In the game of sweet-sour-salty sensations that take place in chocolate the contrast of sweet and salty 18 months Parmigiano Reggiano fits in very nicely. In the end the fleur de sel enhances the flavour of the cheese.”

Chocolate + wine sampling

Sabadì Chocolate + Occhipinti Wine

recipe by Simone Sabaini
poster by boumaka


Ingredients

Soundtrack
“Focu di Raggia”
by Goran Bregovic feat. Carmen Consoli
Film
Malena
by Giuseppe Tornatore
A suggestion
The countryside of Ragusa on an August night


Procedure

A combination to be enjoyed barefoot, clothed in fine linen in the heat of a summer night in Sicily. A night of pleasure.

About Sabadì chocolate
The cocoa comes from Ecuador and 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.

About Mascobado sugar
The selected sugar is mascobado, which is extracted from sugar cane in the Philippines. It is integral sugar produced with a simple method. The canes are squeezed and the juice is concentrated by evaporating the water, using the cane residues (bagasse) as fuel. In this way, Mascobado holds all the nutrients normally lost in the refining of white sugar. It is rich in minerals, particularly iron, for which is difficult to fulfill daily requirements. It is not chemically bleached and all the process respects the principles of organic agriculture.

About Passo Nero wine
Classification
Sicilia IGT
Variety
Nero d’Avola vendemmia tardiva
Altitudine
270 m above sea level
Soil
Medium consistency. It comes from Sub Apennine calcareous sands
Agriculture
Organic, no chemical intervention, “alberello” farming system
Average age of plants
12 years
Planting density
6,500 vines per hectare
Harvest
Early October
Appassimento
On bamboo racks for 12 days
Fermentation
With indigenous yeasts
Maceration time
7 days on skins
Ageing
16 months in used barriques, 10 months in the bottle.


“This combination transmits the sun, the slow rhythm, the heat, the contrasts and the typical indolence of the magnificent land of Sicily.”

Chocolate bar with Mancini pasta

Sabadì Chocolate + Mancini Pasta

recipe by Simone Sabaini
poster by duemaninonbastano


Ingredients
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

Soundtrack
Il ballo di San Vito by Vinicio Capossela

Procedure

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.”

Chocolate + beer sampling

Sabadì Chocolate + Baladin Beer

recipe by Simone Sabaini
poster by daniele frattolin


Ingredients

Soundtrack
Invitation To The Blues by Tom Waits
Other suggestions for sampling
A “Teku” glass
A Tuscan cigar


Procedure

A combination to be shared with few close friends, the true ones. An evening of reflection on the greatest systems in which you come into contact with what you are or would like to become.

An interesting fact
The Teku glass was specially designed by Baladin for beer sampling.

About 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.

About coconut flowers sugar
The sugar used is taken from the flowers of the coconut palm (Cocos nucifera, nothing to do with Elaeis guineensis palm oil), grown non-intensively on the island of Bali. The inflorescences should be cut and the sugar collected in cups. This is lightly cooked until a solid mass is obtained, then moulded into the typical cakes. In the laboratory, the bars are manufactured with the “Panela Method” so they are presented in the final granulated form. The different nuances of flavours, all naturally contained, make a unique sugar with a unique intense and fruity flavour. Inside it contains various sugars other than sucrose (only 56%) and other nutritionally important components.

About Baladin beer
Style of beer
Belgian Abbey
Classification
Double malt beer, it is inspired by abbey beers yet creates its own style. This beer is glowing, amber and smells of tropical fruits, banana and marzipan. It is a beer made from harmony that leaves a memory of dried fruit and aromas of almond. Drinkable and balanced, goes very well with food as well as with social evenings.


“The hints of caramel and nuts with the chocolate’s notes of salt blend perfectly with the aromatic notes of the beer in a balance of aromatic sensations. The feeling of satisfaction, of a complementary discovery make the tasting experience fully sensual, reminiscent of evenings of good food, good drink and good music. It is also a story of friendship between Simon Sabaini and Teo Musso leading to six chocolates designed specifically for the combination with the six historical beers of Baladin.”

Modica chocolate with Sul De Minas Pergamino coffee

Sabadì Chocolate + Lelli Coffee

recipe bySimone Sabaini
poster by artiva design


Ingredients
Soundtrack
Un album di Tumbatú Cumbá
Readings
Terre del finimondo by Jorge Amado
La mano dell’uomo by Sebastião Salgado

Procedure
After having “read”, “seen” and “listened” to the ingredients it is natural to think that in this chocolate we will largely find the stories of the men and women who work the land, with dignity and passion.

About Sabadì chocolate
The bitter cocoa paste comes from Ecuador and 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.

About Lelli Coffee
Assolo No 6 – Sul De Minas Pergamino
Origin
Brazil, Serra do Pau d’Alho.
Species
Demi-processed Arabic from the oldest Brazilian areas of coffee. Only 25% of the entire harvest is chosen to become “Pergamino”.
Features
Delicate aroma with hints of cocoa, soft density and elegant sweetness.
Consumption advice
Very good in the afternoon and in combination with chocolate products.