After graduating from high school in my hometown, I spent almost three years in France, Belgium and Germany, learning the art of chocolate making by working with old masters.
In France, I obtained an important specialization in "Tropical plants and their aromatic development in cocoa processing" at Cirad Montpellier. Instead, while in Germany I furthered my studies on the "Process and technology of cocoa and chocolate processing" obtaining yet another specialization.
By carefully studying the product and practicing my skills, I managed to acquire a wealth of knowledge that allowed me to become the first female Maître Chocolatier.
In 1992 my adventure in chocolate production began when I opened a small artisan workshop. The awareness that only the best raw material could result in the best chocolate led me to search for precious cocoa beans in the most remote corners of the planet: Venezuela, Jamaica, Madagascar, etc.
In 1998, after years of experimentation with both cocoa and nuts, the first Amedei branded chocolate saw the light: Toscano Black 70%, immediately established itself as one of the best blends in the world.
The company then confirmed its reputation as a point of reference for the production of high quality chocolate worldwide, and for luxury presentation and packaging.
At the end of 2011 Amedei had a catalog of more than 120 products. It could be purchased in the best department stores, gourmet stores and restaurants and was sold in more than thirty countries around the world including the USA, Canada, Japan and Asia. But these milestones have not stopped my desire to create and experiment.