The Master

Mirco Della Vecchia

The master chocolatier Mirco Della Vecchia began his career in the chocolate world by winning several National and International pastry competitions.

A passion for handmade chocolate led him to produce, in the original LIMANA Chocolate Factory (Belluno), pralines, creams, bars and other fair-trade products, buying cocoa directly from South American producers.

The origins of a master chocolatier

The story of Mirco Della Vecchia, hospitality student at D. Dolomieu, Longarone institute, begins with a great passion for pastry. In his carefree twenties he decided to start his own own pastry chef business.

After five years of management in pastries and gelato, Mirco Della Vecchia takes part in several international competitions within the field of chocolate.

“Italian chocolate champion, 2007 and 2008.”

Also in 2008, he receives three bronze medals at the Olympics in Erfurth, Germany, and most importantly, always in the Olympic context, was overall winner of the trophy "best plating decoration", against over three hundred fierce chefs and confectioners of international reputation.

Chocolate, an endless passion

In 2006 he began to devote himself more purposefully to the production of homemade chocolate, adding to the latter the roasting of coffee and cocoa. All in the pursuit of the objective of a short chain of chocolate producers and while keeping the spirit alive of a true craftsman starting with the raw material

Artisanal and fair-trade delights

The company's choices are all aimed at safeguarding the product from origin to the final consumer.

Mirco Della Vecchia is in fact founding member of the Fine Chocolate Organization, a chocolate makers association which aims, through sustainable development and solidarity, to source cacao directly from countries which produce it, without the exploitation of labor.

Traditional

Mirco Della VecchiaChocolates is booming worldwide, andhe is personally involved in daily production, using researched ingredients, for example with natural health elements such as red fruits which enable chocolate to be good as well as a product which is healthy in all respects. In fact, his collaboration with the herbal Institute Angelica has led to the launch of several “health” chocolates

Handcrafted

The focus of this master chocolatier has always been on the latest market trends, which he couples with a solidly traditional and artisanal production.

Fair Trade

His countless trips to cocoa lands (over 140) as well as his presidency at the National CNA has allowed Mirco Della Vecchia to benefit from a source of raw material which is independent of multinational cocoa businesses. In this way, he has guarantied the right price for the high quality of the product to the people producing cocoa, serving as witness to the chocolatier organization's attention towards fair trade.

Results for "sports" achieved

1997 1st Place, Competition at Festival d'Autore MIG (International Gelato Show) in Longarone.

1998 1st Place, Competition at Festival d'Autore MIG (International Gelato Show) in Longarone.

1998 2nd Place, SIGEP Chocolate Competition in Rimini.

1998 2nd place, National Championships.

1998 Team Bronze medal at cooking Olympics in Luxembourg.

1998 Individual Silver medal at cooking Olympics in Luxembourg.

1999 1st Place, Competition at Festival d'Autore MIG (International Gelato Show) in Longarone.

1999 Finalist, Grand Prix of pastries and chocolate, Evian Les Bains in France.

1999 Certificate of Merit, world cooking championships, chocolate section, Basel.

2000 Bronze medal at world cooking championships in Salzburg.

2006 Gold Medal for best Italian chocolate for the 2005/2006 year in Treviso.

2006 First place, Gradisca Chocolate awards, category Melange (Mixed).

2006 First place, Gradisca Chocolate awards, category Artistico (Artistic).

2006 First place, "Fuori di Chocco" media prize.

2006 Bronze medal at world cooking championships in Luxembourg.

2006 Team Bronze medal at world cooking championships in Luxembourg.

2006 Runner up, chocolate artistic piece, World Cooking Championships in Luxembourg.

Best Italian pistachio chocolate, Treviso.

Certificate of merit by the Knights of St. Martino.

Three gold medals at the International Championships of Italy.

Title of absolute national champion.

Silver medal, Pièce, D2 Chocolate program, international competition in lka Moscow (Russia).

Silver medal, Pièce, D2 Chocolate program, international competition, lka Moscow (Russia).

Gold and Silver medals, National Pastry Champion title.

Cooking Olympics Erfurth (Germany), Villeroy gold trophy winner, best plating decoration out of 300 chefs from around the world.

Winner of the Guinness World Record as the world record holder for the construction of the largest chocolate structure

Gold Medal, work and economic progress, province of Belluno.

Reconfirmed president of CNA Alimentare Veneto.

Appointed to the National Presidency of Italian food CNA.

Guinness World Record for the world's tallest chocolate sculpture.

Gold Medal, work and economic progress, province of Belluno, from the Chamber of Commerce.

4 time Guinness World Record for the heaviest chocolate sculpture in the world.

5 time Guinness World Record for the biggest ice cream cone in the world.

World curator of the "World Chocolate Exhibition" in Hong Kong.

2nd place for best traditional Modena balsamic vinegar praline.

1st place for the best classic Italian cremino at Cioccoshow Bologna.

8 time Guinness World Record: the world's longest chocolate bar.

9 time Guinness World Record, the world's largest chocolate candy

Winner of the 10th Guinness World Records longest chocolate bar in the world (18 meters)

10 time Guinness World Record tablet longest chocolate bar in the world (18 meters)

Città Impresa (City Enterprise) Winner, "Best Idea Manufacturer, 2012"

First place, "HORECA best product innovation"

First client in Israel

National President CNA Alimentare (Food)

Collaboration with a telethon for the construction of 85,000 chocolate hearts raising money for research on genetic diseases

We create a 1: 1 scale sculpture of Pope Francis

I take my 130th trip to cocoa lands

Collaboration with Television Program UNOMATTINA Rai1

We are awarded our 13th Guinness World Record for "The Statue of Liberty"

We are awarded our 13th Guinness World Record for "The world's largest chocolate cream"

Enter into the Coswell group

Inauguration of the new factory

Conducting DETTO FATTO Rai2 program along with Catherine Bailiff

We create an actual size Michelangelo's David in pure chocolate

Launch of line of health chocolate as the first product of the collaboration with ANGELICA