Italian chocolate evolved from a 17th-century European curiosity into a diverse industry of artisan makers and global brands. Perugia and Venice were early centers of chocolate culture. Technological advances in the 19th century broadened access to cocoa. Today Italy is known for both small bean-to-bar producers (Amedei) and large confectioners (Ferrero), plus iconic products such as Perugina's Baci and popular festivals like Eurochocolate.

A brief history

Chocolate arrived in Europe in the 16th and 17th centuries via Spain, where it had been introduced from the Americas. Italian merchants and travelers were quick to adopt it. One early account credits a trader named Carletti with bringing back knowledge of cocoa to Italy around 1606, helping spark interest in cities such as Venice and Perugia.

By the 18th and 19th centuries, chocolate had moved from a luxury drink to a broader confectionery product across Europe. Technological advances made this shift possible: the hydraulic press for extracting cocoa butter and producing a drier, more soluble cocoa powder was developed in the early 19th century by Coenraad van Houten in the Netherlands. This and later innovations helped chocolate become a household indulgence rather than only an aristocratic luxury.

From artisan shops to modern brands

Italian cities developed distinct chocolate traditions. Venice hosted some of the earliest chocolaterie-style shops, while Perugia became synonymous with its own chocolate identity. Perugina, founded in 1907 in Perugia, helped elevate the city's reputation for sweets. 1

Several Italian manufacturers and artisans now represent that tradition internationally. Amedei (Tuscany) produces single-origin and bean-to-bar chocolate known for careful sourcing and small-batch production. Venchi, founded in the 19th century in Piedmont, blends traditional methods with broader retail distribution. Ferrero, from Alba in Piedmont, built global recognition with products like Nutella and Ferrero Rocher.

Signature products and popular culture

Perugina's Baci - small hazelnut-and-chocolate confections wrapped with a silver foil and a tiny love note - debuted in the early 20th century and became an icon of Italian confectionery culture. Sources attribute its creation to Perugina's workshop around 1922, though accounts vary on the single inventor. 2

Torrone (Italian nougat) makers such as Fratelli Nurzia and others often overlap with chocolate production, especially during holidays. Italy also hosts active chocolate festivals: Perugia's Eurochocolate, established in the 1990s, remains one of Europe's largest chocolate fairs and a showcase for both artisan and industrial producers.

Why Italian chocolate matters today

Italian chocolate combines regional ingredients, craft techniques, and design-forward packaging. Small producers emphasize bean origin, ethical sourcing, and single-origin offerings, while larger companies supply everyday favorites worldwide. Together they keep Italy visible in the global chocolate landscape.

(If you rely on precise founding names or a single inventor for historic products, please verify the primary sources listed below.)

  1. Confirm the historical account that a trader named Carletti brought cocoa knowledge to Italy around 1606 and locate primary or reliable secondary sources.
  2. Verify the exact founder(s) and founding details of Perugina (1907) and confirm whether Francesco Buitoni is the correct founder name.
  3. Confirm the attribution and date for the invention or first production of Perugina's Baci (commonly cited as around 1922) and identify primary sources or company records.

FAQs about Italian Chocolate

When did chocolate reach Italy?
Chocolate reached Europe in the 16th-17th centuries via Spain and spread to Italy soon after, where merchants and chocolatiers in cities like Venice and Perugia adopted it.
What is Perugina and why is it important?
Perugina is a chocolate company founded in Perugia in 1907. It helped establish Perugia's reputation for chocolate and created the iconic Baci confection.
Who invented the modern cocoa press?
The hydraulic cocoa press and a process to make drier, more soluble cocoa powder were developed by Dutch chocolatier Coenraad van Houten in the early 19th century.
What are some notable Italian chocolate makers today?
Notable names include artisan Amedei, historic Venchi, and large confectioner Ferrero; many regional producers and nougat makers also contribute to Italy's chocolate scene.
Where can I experience Italian chocolate culture?
Perugia's Eurochocolate festival and many regional chocolatier shops are good places to sample Italy's range - from single-origin bars to classic confections like Baci.