Great satisfaction comes from little cocoa beans
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“My work has provided me with great satisfaction. I may have become the first woman maître chocolatier in the world, but my passion for chocolate has never changed."




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.


Today, in addition to being a consultant for research and development in the world of cocoa and chocolate, among my other occupations, I also teach courses on chocolate and high-end product packaging.
In fact, I have taught "History and techniques of chocolate production" during a postgraduate course at the Città del Gusto in Rome; I have lectured at the Faculty of Arts in Siena and at the Faculties of Agriculture and Economics in Pisa.

Over the years I have always striven to help develop the culture of chocolate by teaching courses and giving lectures all over the world.
I have lectured on business and the study of packaging in the food world in many foreign universities including the prestigious "The Wharton University" in Philadelphia.