I consider myself a man of Renaissance, trying to escape from the Dark Ages and cognizant that only the sky is the limit.
In my childhood, driven by purity and essence of ingredients, I started to make pistachio and almond sorbets.
I was fascinated by the world of bees, and I began to taste and to collect honey from all over the world and to reconsider the role of sugar in dessert.
I became a coffee fanatic in 1987, and that is where my passion with roasting began.
After receiving a degree in Business and Economics from the University of Bologna in 1990, I moved to South America and lived on cacao plantations in Venezuela. Sometimes living la vida loca and sometimes isolating myself to conceive my chocolate revolution.
I followed my dream of going to the soul of chocolate by growing, sourcing, fermenting and processing the finest cacao beans. In 1997, I founded Domori in Italy.
Since then, my adventures have begun.
Plant-based gelato maker
Start to collect world honey
Initiation to the South America jungle
Discover of criollo cacao
Creation of the first tasting code for dark chocolate
Development of cocoa mass for tasting and gelato
My first work with saccarose replacements
First distillation of raw materials for perfumes
First successful world crop of criollo cacao
Design with wild silks
Design of oxford shoes
Launch of my manifesto for gelato