Thank You Italy for Perugina's Large Baci Easter Eggs

There is an Easter tradition in Italy that heralds the arrival of Spring like no other – the appearance of large wrapped chocolate eggs like those by Perugina with Baci chocolate “kisses” hidden inside in shop after shop.

But Perugina's tradition of celebrating the departure of winter’s dark days with “kisses” (for baci means kiss) did not began with some marketing thinking tank last year.

Rather it began in 1907 under the insightful direction of one remarkable woman, Luisa Spagnoli.

Together with Giovanni Buitoni, she created a small confectionery company named after her home town of Perugina.

There, in 1923, she formulated the recipe for her now legendary 'kisses' comprised of a silky smooth chocolate veil wrapped around a heart of gianduia - made of whipped chocolate and finely chopped hazelnuts.

The result chocolate was so popular it became known as Italy’s fourth favorite food after bread, wine and cheese – in short, the perfect finish to any meal large or small. 

And while Luisa changed careers in 1928 from chocolate kisses and giant Easter eggs mythically left by fluffy bunnies, she still maintained her affection to the magically rabbit by launching a firm that introduced angora sweaters and knitwear to the world.

Today both firms are still going strong, both bring enjoyable elegance into the world – just as Luisa Spagnoli would have wished. Angora Spagnoli still dazzles on the fashion runway and Baci Chocolates, with its enclosed multi-lingual message, still charms chocolate lovers around the world.

Baci Chocolatier Christian Pritchard live demo on how to prepare the Baci Chocolate. This demonstration was hosted by Espressamente Illy in the Yorkdale Shopping Center as part of the Baci Experience tour organized by Baci Perugina and Aurora Importing in November 2012.

Spagnoli’s home town even hosts the world’s first chocolate hotel, the Etruscan Chocohotel, where the headboards look like chocolate bars and walls seem to almost literally drip chocolate. It’s an amazing environment as is the Perugina chocolate factory itself.

Both are worth a visit – especially in the Spring when large chocolate eggs abound, all thanks to the Easter Bunny (and Perugina’s amazing founder Luisa Spagnoli). How sweet the treat!

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel 2014

A Mardi Gras Secret Told

Since 1819 a little known Mardi Gras tradition has accompanied New Orleans’ chefs as they make their way to work during the wee hours of the morning.

Along their way to work the chefs often nod and smile as they pass the members of the Skull and Bones Gang. No, these are not the northern members of Yale’s elite secret society come South. Rather they are followers of a tradition as old as Mardi Gras itself.

Dressed all in black, their costumes are painted with the outline of a fleshless human skeleton. Their faces are covered with large papier-mache skulls, making their true identity a closely held secret.

So attired, they knock on closed doors and tell those within to get up and start their day no matter the length of their evening before. Truly this is a message any weary chef can understand as he wait for his staff to arrive.

They remind sleepy business people on their way to work to remember that life is short, to make the most of every day, every hour – to be fair and honest in their dealings. 

They tell the children leaving home to hurry along to school, that education is freedom and the creator of choice. They also warn the children to avoid drugs that hurt and harm.

In short, they are the early morning conscience of the City, reminding all that life’s lasting values are in the everyday, the normal flow of life. The exhilaration of celebration is delightful, but the truth of life lays in the reality of a day started and ended with purpose achieved.

And that is why the chefs of New Orleans and the Skull and Bones Men knowingly nod to each other in the early hours because they share a secret - a secret they hope everyone else will soon know as well, that life is shorter than we think. Why not honor this meaningful tradition by serving some 'bone' cookies to your staff, especially if they're running late.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2014