He attended his first competition when he was only 13 years old with great success.

It was the Berretto D’Oro, a Piedmontese competition for Chefs.

Over the years, constant attendance at the S.I.G.E.P. in Rimini (a major national competition for pastry chefs) led him to improve year by year until he won the Super Sigep D’Oro in 1997.

In 1995, he began the adventure of the Pastry World Cup in Lyon, at which he was ranked 5th in the World.

In 2000 he won the national selection for the 2001 edition and was elected captain of the Italian national pastry team.

With Leonardo Di Carlo and Amelio Mazzella he won the Bronze medal, and the title of Best Chocolate Cake, as well as the award of Best Chocolatier of Europe 2001.

In 2002 he again won national selection and, once again elected captain, participated in the 2003 Lyon final with Gennaro Volpe and Francesco Marchioro.

Meanwhile, he is confirmed as a winner in numerous international competitions.

November 2005: gold medal from the Academy of Master Pastry Chefs with the best chestnut cake.

July 2006: Captain of the Italian National Team at the final of the World Pastry Team Championship ( with Roberto Rinaldini and Lucio Forino.

October 2006: Awarded in Perugina with theEurochocolate Award “Best Artisan Chocolatier 2006”(

December 2006: discusses his dissertation at Jean Monnet in Brussels on “Biography of Artisan Chocolate,” earning a grade of 110 with honors.

Silvio Bessone ranks among the most titled professionals of the Sector in the World, and as a witness of high quality craftsmanship.