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– The culture
of chocolate

The company's development come from hard work and professionalism pursuing excellent standards and at the same time combining tradition and innovation.

In the old foundry located in La Rotta, now headquarterss to the Amedei factory, every year dozens of jute bags containing precious cocoa beans arrive from all over the world. Under the strict supervision of Cecilia Tessieri, these cocoa beans are transformed into chocolate after having passed through the necessary phases.

Amedei makes use of many experts for the constant monitoring of the quality of its products. In 2001 was achieved ISO 9001 certification, which concerns quality management systems, while in 2004 was gained ISO 14001 certification for the environmental management system. In 2005, Amedei joined the EMAS registered organizations, aiming at a continuous development of environmental performances. Amedei’s chocolates are Kosher certified, which indicates either a natural working process and the genuineness of products. Moreover, Amedei produces gluten free chocolates using only pure cocoa butter without soy lecithin, colouring agents or artificial flavours. Dr. Marco Domenici, biologist and nutritionist, explains: "In recent years it has grown from the scientific community and public opinion more and more interest in the cocoa and chocolate, from the point of view of health. Many scientific evidence leading to defining the chocolate not only a food with a unique taste, but a real functional food capable of performing a complex therapeutic action. "

As a matter of fact chocolate, through the anti-inflammatory and antioxidant activity of flavonoids and other components, does good action on the elasticity of blood vessels. EFSA (European Food Safety Authority) has confirmed in 2014 the authorization to quote this positive effect as a claim to publicity. In addition, chocolate reduces cholesterol oxidation and helps to lower blood pressure and delays the skin aging process. It also acts as a prebiotic promoting the development of beneficial bacterise like lactobacilli and bifidobacteria.