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The Bender Hammerling Group
Just in time for Mother's Day, Perugina, known world-wide for its iconic Baci line and its commitment to the art of creating only the highest quality confections, announces that it will once again be offering its esteemed chocolate classes through Perugina's Scuola del Cioccolato, hosted at Eataly NYC. Classes will be taught by chocolate expert & renowned food historian, Francine Segan, who has been trained in Perugia, Italy at the legendary Perugina Scuola del Cioccolato.
During the class, attendees will have the opportunity to create their own Baci confections. Baci, which means "kisses" in Italian, are still made from a coveted original recipe and consist of a silky, dark chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut. Two classes are being offered, one on May 11 at 6:30 pm and another on May 12 at 2 pm. For more information and to sign up, visit http://www.regonline.com/CalendarNET/EventCalendar.aspx?EventID=886766&view=Month
Baci's association with the theme of love is especially fitting since Perugina confections are produced in the Italian hill town of Perugia - the historic home of St. Valentine and each Baci contains a special message of love that hugs the individual confection, a nod to the legendary love story at the heart of its original creation.
"We are excited to bring this interactive educational experience to the United States," says Federico Giorgio Marrano, Perugina Export Manager for the U.S. (Nestlé Italy is the parent company of Perugina). "Chocolate is as much a science as it is an art and Francine is has a passion for the process, from sharing her knowledge about the history of chocolate to the love affair at the heart of Baci's creation almost 90 years ago."
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