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Perugina is an Italian chocolate confectionery company based in Perugia, Italy that was founded in 1907. [ 1 ] [ 2 ] The company also operates a chocolate-making school at its factory in Perugia, which commenced in 2007. [ 3 ]
Perugina initially began with 15 employees. With the outbreak of World War I when men had to leave for the front, Spagnoli was left to carry on the business alone with her three children, including two sons Mario and Aldo, taking care of them all by herself. [1] After the war, the Perugina factory grew to more than 100 employees. [3]
Pernigotti is an Italian manufacturer of chocolate (its speciality is the production of high quality Gianduiotto, a chocolate-hazelnut based confectionery), [1] nougats, Easter eggs and ice creams.
Perugia has become famous for chocolate, mostly because of a single firm, Perugina, whose Baci ("kisses" in English) are widely exported. [28] Perugian chocolate is popular in Italy. The company's plant located in San Sisto (Perugia) is the largest of Nestlé's nine sites in Italy. [ 29 ]
The ancient Perusia, now Perugia, first appears in history as one of the 12 confederate cities of Etruria.It is first mentioned in the account of the war of 310 or 309 BC between the Etruscans and the Romans.
The Rocca and Porta Marzia. The Rocca Paolina was a Renaissance fortress in Perugia, built in 1540-1543 for Pope Paul III to designs by Antonio da Sangallo the Younger.It destroyed a large number of Etruscan, Roman and medieval buildings, including the Baglioni family's houses in the burgh of Santa Giuliana as well as over a hundred tower-houses, gates, churches and monasteries.
The Marriage of the Virgin is a painting by the Italian Renaissance master Perugino, although it is now sometimes attributed to his pupil Lo Spagna.It depicts the marriage between Joseph and Mary, and is now in the Musée des Beaux-Arts of Caen, France.
In 1911, the Italian car manufacturer Fiat launched a contest for Italian chocolate makers to create a new chocolate for publicising their Fiat Tipo 4 [].The contest was won by Majani, the first Italian chocolate maker established in 1796 in Bologna, who created a new cremino with four layers instead of three; two layers were made with gianduja, and the other two with almond paste.