29 Apr 2022 | Bean To Bar, Chocolocanda, Course Photos, Unique experiences
The year 2022 is a special year; it has been 36 years since the day Mary and I decided to start on an incredible path, we got married, and at just 20 years old, she and I and 18 years old, we embarked on a beautiful adventure. We opened our pastry shop (in Loano),...
25 Mar 2022 | Bean To Bar, Course Photos, Unique experiences
The Yellow of sunflowers so dear to the Flemish Van Gogh represented alongside the Red of roses. A set of colors drowned in Blue with shades of White. This is what I mean by harmony. It doesn’t matter what your color is so much in nature they coexist just as...
16 Aug 2021 | Bean To Bar, Best wishes to the CioccoMoms, Cacao in cosmetics, Cacao in pharmaceuticals, Cocoa in the kitchen, Course Photos, Silvio Bessone's Recipes, Solidarity Cocoa, The Solidarity Cocoa, Video Gallery
The secrets of the great professionals Success is that intangible thing, which rewards you for all the efforts you have made. That feeling of having dedicated one’s life to something and having received the proper recognition for it in the back! Unfortunately,...
29 Feb 2020 | Bean To Bar, Cacao in pharmaceuticals, Course Photos, Solidarity Cocoa, The Solidarity Cocoa, Video Gallery
Thischocolate was born out of the need to make a Chocolate with the highest quality African cocoa and 100% controlled supply chain. Having met the Sisters of Mbingu was providential; in one year I made two trips to Tanzania to help the sisters improve their production...
5 Aug 2019 | Bean To Bar, Solidarity Cocoa, The Solidarity Cocoa
Franciscan Sisters of Mbingu Tanzania 2016 Passing on knowledge to increase everyone’s satisfaction In 2016 I made two visits to Mbingu, with my friends Marco Bosio and Enzo Gaboardi. Lo purpose was to help a core group of Franciscan Sisters optimize and Make...
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