From Luisa's granola to Bacio
Once the recipe had been created, however, the marketing spark was needed capable of transforming the chocolate into a success capable of going beyond the boundaries of the boot. On the other hand, we are in the 1920s, and crossing the threshold of an elegant provincial patisserie and, with a polite smile on your face, requesting a punch from the equally cutlery committed would have been slightly out of place.
Especially because, as the tradition of Italian comedy teaches, escapades proliferate in the most intimate and sober provinces, in the shadow of bell towers and historic café signs. And it is precisely from a liason, the one between Luisa Spagnoli and the director of Perugina Giovanni Buitoni, son of the founding partner Francesco, that the spark is triggered.
Baci : this is the name proposed by Buitoni, who with four simple letters captures all the erotic voluptuousness of the lips that blend with the chocolate, sinking into the brand new Perugina filling. Sweetening the day with a kiss, or indulging in a break from the diet, in fact, causes a pleasure so similar to that of a lover who can finally meet the mouth of her better half.