Iconic Perugina chocolate ‘kisses’ turn pink for limited edition

Italy's iconic Baci chocolates are now available covered in ruby-tinted cocoa.

Iconic Perugina chocolate 'kisses' turn pink for limited edition
A Baci Perugina stand in Perugia in 2017. Photo: Buffy1982/Depositphotos

Their star-studded sparkly silver wrappings have been a mainstay at Italian restaurants across the peninsula since 1922. They are an essential Valentine's Day gift and a safe offering at any wedding, dinner party or special event. 

The hazelnut and gianduia-filled chocolates already came in three varieties: milk, white and dark chocolate coatings.

Now Perugina have launched a ruby-coated limited edition. “Artificial flavours are not added and the pink colour is the result of special processing,” reads a statement by Perugina, a chocolate company based in Perugia, Umbria. 

“Ruby chocolate was created by Swiss chocolatier Barry Callebaut, which [sic] spent over a decade developing this innovative flavor,” adds a statement by Nestlé.

Baci – which in Italian means kisses – each come with a small love note. Customers can also have their own personal message added to a note hidden inside the chocolate's wrapping. 

Messages by writers, artists and romantics have all appeared on Baci Perugina's love notes. “Love looks not with the eyes but with the mind,” goes a William Shakespeare line from A Midsummer Night's Dream. “Love is not only a feeling; it is also an art,” reads another message by French author Balzac. Michelangelo, Dante and Nietzsche have all been featured on the notes printed in blue ink on transparent paper. 

The chocolates weren't always tinted with romance. Baci were originally called 'cazzotti' (punches) because the shape resembles a closed fist. 

READ ALSO: The one dessert you have to try in each of Italy's regions

Baci love notes traditionally appeared in Italian, French, English and Spanish. In 2017, messages in Portuguese and Chinese also began to appear. 

Perugina also launched a special edition featuring 100 proverbs written in nine Italian dialects last year. 

Swiss food giant Nestlé brought Perugina in 1988. In 2016, Nestlé invested €20 million into the Perugia HQ as part of a €60 million three-year upgrade to conquer new markets with the chocolates. 

“Baci Perugina has an exceptional legacy of tradition. Sales results of several countries confirm that the product has the potential to win in foreign markets,” stated Nestle in 2016. 

READ MORE: Nine delicious Italian summer delicacies you have to taste


OPINION: Michelin-starred cuisine is just not suited to Italy

Michelin-starred food has its merits but it doesn't fit with the Italian tradition of cuisine, argues Silvia Marchetti and some frustrated Italian chefs. There's nothing better than a plate of steaming lasagne, she says.

OPINION: Michelin-starred cuisine is just not suited to Italy

I’ve never been a great fan of sophisticated dishes, twisted recipes and extravagant concoctions that leave you wondering what is it you’re actually eating. T-bone steak with melted dark chocolate as topping, burrata cheese with apples, spaghetti with blueberry sauce aren’t my thing.

Hence, I never eat at Michelin-starred restaurants, and it’s not because of the exorbitant bill – paying €200 for a salad simply because it was grown in the private garden of a chef which he personally sprinkles with mountain water each morning, is a bit over the top.

I just don’t think such fancy food has anything to do with the real Italian tradition.

The ‘nouvelle cuisine’, as the name suggests, was invented in France by chef Paul Bocuse. And it’s ‘nouvelle’ – new – not anchored to past traditions.

The philosophy of serving small morsels of chic food on humongous plates as if they were works of art is the exact opposite of what Italian culinary tradition is all about.

We love to indulge in platefuls of pasta or gnocchi (and often go for a second round), and there are normally three courses (first, second, side dish, dessert and/or coffee), never a 9 or 12-course menu as served at Michelin establishments (unless, perhaps, it’s a wedding).

Too many bites of too many foods messes with flavours and numbs palates, and at the end of a long meal during which you’ve tasted so many creative twists you can hardly remember one, I always leave still feeling hungry and unsatisfied. 

So back home, I often prepare myself a dishful of spaghetti because Michelin pasta servings often consist in just one fork portion artistically curled and laid on the dish. In fact, in my view Michelin starred cuisine feeds more the eye than the stomach.

The way plates are composed, with so much attention to detail, colour, and their visual impact, seems as if they’re made to show-off how great a chef is, than as succulent meals to devour. I used to look at my dish flabbergasted, trying to make out what those de-constructed ingredients were and are now meant to be, and then perplexed,

I look at the chef, and feel as if I’m talking to an eclectic painter who has created a ‘masterpiece’ with my dinner. I’m not saying Michelin starred food is not good, there are some great chefs in Italy who have heightened a revisited Italian cuisine to the Olympus of food, but I just don’t like it nor understand it.

There’s nothing greater than seeing a plate of steaming lasagne being brought to the table and knowing beforehand that my taste buds will also recognise it as such, and enjoy it, rather than finding out it’s actually a sweet pudding instead.

More than once, after a 4-hour Michelin meal with a 20-minute presentation of each dish by the chef, the elaborate food tasted has given me a few digestion problems which lasted all night long.

Michelin-starred food has started to raise eyebrows in Italy among traditional chefs, and is now the focus of a controversy on whether it embodies the authentic Italian culinary experience. 

A Milanese born and bred, Cesare Battisti is the owner of restaurant Ratanà, considered the ‘temple’ of the real risotto alla Milanese.

He has launched a crusade to defend traditional Milanese recipes from what he deems the extravagance and “contamination” of Michelin-starred cuisine. “Michelin-starred experiments are mere culinary pornography. Those chefs see their own ego reflected in their dishes. Their cooking is a narcissistic, snob act meant to confuse, intimidate and disorientate eaters”. 

Arrigo Cipriani, food expert and owner of historical trattoria Harry’s Bar in Venice, says Michelin-starred cuisine is destroying Italy’s real food tradition, the one served inside the many trattorias and historical osterias scattered across the boot where old recipes, and cooking techniques, survive.

“Tasting menus are made so that clients are forced to eat what the chef wants, and reflect the narcissistic nature of such chefs. Italian Michelin-starred cuisine is just a bad copy cat of the French one”, says Cipriani.

I believe we should leave French-style cuisine to the French, who are great at this, and stick to how our grannies cook and have taught us to prepare simple, abundant dishes. At least, you’ll never feel hungry after dinner.