Il Bacio: literally a kiss.
In this case a chocolate kiss, a symbol of love and romance. And delectable too. Conceived in the Umbrian city of Perugia in 1922, these little chocolates come in packages depicting a man and woman locked in an embrace, thus linking these delicious kisses with lovers everywhere.

In reality, the embracing couple represents Franco Buitoni, founder of the famous pasta company, and Luisa Spagnoli, a prominent fashion designer between the two world wars.

Buitoni and Spagnoli carried on a clandestine affair before deciding to proclaim their love by a most unusual means: they created a bite-size chocolate candy in the shape of a female breast and called it Bacio Perugina.

Bacio means kiss and Perugina means little Perugia, the location of the company's manufacturing facility, now owned by Nestlé.

Here is an original Baci Perugina recipe from DolceVita: La Mousse al Bacio

• Mince 15 Baci and place them in the top half of a double boiler.
  
• Separate 3 eggs, beating the yolks together with 2 tablespoons of sugar.
  
• Set aside.
  
• Whip 2 cups of whipping cream into stiff peaks.
  
• Fold the whipped cream into the melted Baci and blend well.
  
• Blend the egg whites and yolks together.
  
• Combine all ingredients, and pour into a Pyrex dish. Refrigerate for 2 hours.
  
• Spoon out servings using a spoon or scoop dipped in rum.
  
• Sprinkle with chocolate flakes and garnish with a Bacio