Unlike Chicago — it actually snowed on the Cubs’ home opener — northern Italy is verdant with spring, very much in color and bloom. Until yesterday, Editor-in-Chief Bernie Pacyniak wasn’t familiar with who Silvio Bessone is. After enjoying a wonderful four-course meal “contaminated by chocolate” and listening to the man talk about his craft, he's truly grateful to have a job whereby he gets to meet such passionate artisans.

The emergence of new competitors, as well as technological advancements, made it clear to Andrea Saini that Laica not only needed to invest in processing automation but in the organizational structure.

Nestlé is putting a renewed focus on the Italian brand Baci Perugina, saying it plans to significantly invest in the brand to further strengthen this iconic Italian chocolate on the world stage.

Amidst unprecedented growth and evolution, several elements have remained constant at Ferrero. For one, Michele Ferrero, chairman of the Ferrero Group, continues to do what he does best: innovate.

In the land of Barello, Barbera, Barbaresco, Nebbiolo and Moscato wines and where prized white truffles are worth their weight in gold, there also resides the birthplace of Ferrero Rocher, Raffaello and, Nutella.

While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.

Oberholler produces all his chocolate products by hand, insisting on only the finest local ingredients and his personal touch.

Last year, sales for the Auna di Sott, Italy-based wafer and chocolate specialisties company reached $350 million, about a 10 percent jump from 2011.

Recent trips have —and I’m truly grateful for this — further enlightened me about wine and its wonderful connection to confections.