I was born in Tuscany, where I still live today with my husband Alfredo and my two sons, Alessandro and Ranieri. After finishing my studies, I approached the art of chocolate by travelling between Belgium, Germany and France, where I had the privilege of collaborating with historic chocolate masters, deepening the studies on the complex processes of cultivating and processing cocoa. Passion and perseverance have allowed me to become the first female Maître Chocolatier in the world.
In 1992, at the age of 25, I set out on my personal adventure in creating chocolate by opening a small artisan workshop with my family. From the beginning, my work was inspired by the awareness that only the best raw materials could give life to the best chocolate. This is why I set out on a search for the finest cocoa beans in the most remote corners of the planet, from South America to the African continent. In 1998, after years of studies and experiments, the first Amedei brand bar was born, the Toscano Black 70, which immediately established itself as one of the best blends in the world.
In short, the company I founded has established itself as an international point of reference for the production of high-quality chocolate. It is inspired by a simple principle, the conviction that to create a product with the purest possible taste requires maintaining control over the entire production chain, from harvesting the beans to packaging.
Thanks to this intuition, Amedei has achieved significant goals. Today, it is present in the best department stores and restaurants in the world, being sold in over thirty countries in Europe, Asia and in the United States.
I searched for the finest cocoa beans in the most remote corners of the planet
My work as a Maître Chocolatier has been rewarded with significant awards, first of all the Oscar awarded by the Chocolate Academy of London on six occasions between 2006 and 2016. The prestigious English association has crowned my creations as the best chocolate from “Bar-to-Block”.
On 2nd June 2007, I was named Knight of the Order of Merit of the Italian Republic, an honour reserved for the best ambassadors of Made in Italy in the world. In 2008, I was awarded by the Accademia della Cucina Italiana with the prestigious “Dino Villani” award for the promotion of an excellent Italian traditional product.
In recent years, I have dedicated myself to training young talents, holding courses dedicated to chocolate in various Italian universities and in the United States. My passion for chocolate still takes me around the world today on a discovery of new varieties and new processing techniques.