Amedei: Tuscan Chocolate Made in Pontedera Since 1990

How it started

The story of Amedei begins in a small artisan workshop in the heart of Tuscany. Cecilia Tessieri, described as the world's first female master chocolatier, founded the company in 1990. Since then Amedei has made traditional yet innovative chocolate from top quality ingredients, guided by her constant search for inventive techniques and exciting flavor profiles. The result is a name that has become a staple of Italian chocolate production.

The heart of the operation is the Tuscan town of Pontedera. Beans from remote lands of origin come together here to become Amedei chocolate, and the finished product then travels to more than 30 countries.

Inside the chocolate factory

Between harvest and packaging, a complex production chain turns the finest raw materials into a chocolate bar, one careful step at a time.

Flavors first develop through fermentation and are kept when the cocoa beans are air-roasted at a controlled temperature. Up to 72 hours of conching bring each chocolate to the peak of its aroma profile before tempering. Only then is the chocolate molded into its final form.

The taste of Tuscan chocolate

Elegance and simplicity run through every bar, praline, drop and spread. Each variety reflects a part of the genetic diversity of cocoa plants, from powerful dark chocolate to pure, delicate white chocolate. Fresh nuts and fruits add range: Amedei makes 150 chocolate creations, each with its own flavor.

150 ways to Amedei

Spread Crema Toscana hazelnut spread on morning toast, or end a meal with the dark chocolate Toscano Red bar with cherries, strawberries and raspberries. Amedei also makes a fitting gift for any occasion. Find it at your local Eataly.