Monday, March 18, 2013
Celebrate Easter “The Italian Way” with Perugina’s Giant Chocolate Eggs
“My earliest recollections of Easter recall stores throughout Italy filled with exotic, colorfully wrapped Perugina eggs, so much so they reminded me of flowers in bloom,” says Federico Giorgio Marrano, Perugina Export Manager for the U.S. “We’d eagerly await Easter morning in anticipation of receiving our treasured Perugina eggs with the surprise hidden inside— and only then, would we declare the holiday had officially begun,” he adds.
The tradition of enjoying chocolate eggs with a hidden surprise continues today with 671 tons or 2.5 million Perugina eggs sold each season.
Perugina offers two distinctive eggs for the Easter holiday: a dark chocolate egg called the Baci egg and a milk chocolate egg called the Perugina egg. The Baci egg is named for Perugina’s most popular confection and includes four Baci inside each hollow egg. “Baci” is the Italian word for “kisses” and the iconic Baci confections are each wrapped in a special message of love before being enclosed in their outer foil wrappers.
The recipe for Baci has remained virtually unchanged since they were first created in 1922. They have a gianduia center, a sensuous whipped chocolate blended with finely chopped hazelnuts, crowned with a whole hazelnut and then enrobed in silky, dark chocolate. Gianduia, a classic blend of chocolate and hazelnut paste, is often referred to as “Italy’s fourth flavor,” after dark chocolate, milk chocolate and white chocolate.
Perugina’s other well-known Easter specialty is the Perugina milk chocolate egg which contains five mini- milk chocolate Easter eggs. Regardless of which egg you choose to give this holiday season, the name Perugina ensures you’ll be sharing the finest, premium quality chocolate and the only authentic Italian chocolate available in the U.S. Look for authentic Italian Baci Perugina eggs at Italian specialty stores in the U.S. For more information about Perugina and Baci, visit www.Perugina.com.
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