SILVIO BESSONE
Sole Director SB Chocolate SRL
President of the company San Marco snc di Bessone Silvio & C.
Secretary of the company “Le Delizie di Silvio Bessone” and Vinai Mariangela s.n.c . – Vicoforte.
Technologist and expert in chocolate production, international consultant for solidarity and eco-friendly projects in Thailand , Guatemala, Tanzania, Brazil, Dominican Rep, Ecuador, Costa Rica, Ivory Coast and Sry Lanka.
A passion that comes from childhood- Silvio Bessone's account
“When I was five years old, I told my father I was going to be a pastry chef.
From that day, playing with my cousins’ pots and pans, I made puddings.
As soon as I was older, in the seventh grade, I started going to a pastry shop in Frabosa, taking advantage of the boarding school play break, making cream puffs for classmates.
A succession of clues, constant confirmation, and, to date, never a letup.
It is constantly reinforced that my vocation approaches beautiful moments in life and marks important milestones for my clients, whether it is a wedding or a baptism.
If it is then true that it is the desire for affection that draws a person closer to chocolate, my satisfaction is double.
Work that is both enjoyable and helpful in meeting the needs of others.
They are constantly striving to give joy, to provoke emotions, to amaze with unique flavors.
If at times this does not work out as well as I would like, I feel driven to always improve and never drop my attention and commitment
The constant quest toward making new products sometimes distracts me and takes me away from exceptional products that have been forgotten, neglected, or insufficiently valued.
Therefore, my current efforts are also aimed at rediscovering ancient recipes from the history of chocolate and perhaps
forgotten in the rush to the new.
Returning to the roots inevitably leads to rediscovering combinations of cocoa varieties.
The constant quest toward making new products sometimes distracts me and takes me away from exceptional products that have been forgotten, neglected, or insufficiently valued.
Therefore, my current efforts are also aimed at rediscovering ancient recipes from the history of chocolate and perhaps forgotten in the rush to the new.
Returning to the roots inevitably leads to rediscovering combinations of cocoa varieties.
This is the reason why I personally go in search of the cacai in its countries of origin.