Perugina Cacao (Amaro)
Perfect for Fine Italian Desserts
A fine chocolate tradition made for decadent Italian desserts such as tartufo di pizzo, melanzane al cioccolato, Torta 900, and of course, tiramisu!
TASTING NOTES FROM THE CURATOR
Perugina Bitter Cocoa Powder is made with an exclusive Italian recipe that offers an intensely bold and rich taste of chocolate with a subtle bitterness that provides a grounding, earthy note that envelops your senses and palate.
A vivid chocolate brown in color, Perugina’s Cocoa Powder is a time-honoured recipe, gluten-free to not only provide a luxuriously textured taste of chocolate but also a visually stunning dusting to any dessert.
PREPARATION OR PAIRINGS
A beautiful ingredient to a wide array of Italian traditional desserts. Perugina Cacao Amaro is made to grace your Tiramisu.
Recreate a traditional Tiramisu with our carefully curated ingredients all sourced from Italy. Whip up this beautiful dessert with Bonomi Savioardi Ladyfingers from Verona soaked in traditional Kimbo Espresso roasted in Naples bound together with silky Fresh Mascarpone Cheese airflown from Oleggio, Piedmont. Viola!
THE CHOCOLATIER THAT CREATED THE ITALIAN CHOCOLATE KISS
A traditionally Italian chocolatier founded in the 1900s in the city of Peruglia, Italy, Perugina was borne from a love of tradition and fine Italian chocolate. Founded by Luisa Spagnoli and her husband, it was Luisa’s innovation and creativity that eventually created Baci Perugina or the Italian Chocolate Kiss.
With Baci meaning kiss in English, it has become a symbol of love and affection since its creation in the 1930s. A lover’s kiss of whole roasted hazelnuts coated in fine chocolate. A timeless gift of love that is now being enjoyed by partners and lovers in over 50 countries.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C.