Immediately after graduating from the Hotel Institute in Florence, the city in which he was born in 1968, Mezzasoma developed several experiences in the restaurant and hotel sector, also as a member of the Italian Chef Federation, before dedicating himself to pastry. Here he combines his youthful passion for art, in all its forms, with that for sweets and, in particular, for chocolate, also developing the production of canditura. The results, and especially the palates of those who taste his products, give him reason and bring him on the podium of numerous industry awards in Italy and abroad.

In 1995 Mezzasoma met Bonci family and fully embraced the founding values that still distinguish its production: craftsmanship, quality, first-choice ingredients, natural leavening and respect for tradition, always looking for new ideas. The result is a fraternal union that continues today and that has led to the creation of Mezzasoma brand of Pasticceria Bonci.

His creations give pleasure experiences to all those who love chocolate, from lovers of classic to those who are ready to discover new proposals, even unusual. The Chocolate Master, in fact, loves to experiment with new ideas combining different tastes, shapes and colors. His imagination and creativity are the added ingredients that make each of his creations unique, stamped one by one with his brand.

Today his production has a variety of 52 chocolates, as well as spreadable creams, dragées, bars and Easter eggs. In 2020 the Easter tradition of chocolate eggs, hand-made and decorated, has been enriched with a new creation full of taste and delicacy: double-layer shell, external of white chocolate marbled and, inside, 70% dark chocolate with toasted hazelnut grains. Finally, a brush decoration that makes every egg unique and particular, like all Mezzasoma productions. "The first part of the production - as Michele Mezzasoma explains - is essentially creative and takes into account the orders coming from all over Italy and abroad, but also the feedback from Bonci shop next to the production workshops. Direct sales, in fact, is the first test and an opportunity to value tastes and trends of local consumers and then project them on international markets. This is combined with the desire to experiment with new ideas and specialties to conquer new palates and give pleasant experiences of taste". A desire that never stops and that grows year after year, chocolate after chocolate.

Everything comes from the choice of ingredients, that are selected, checked, tasted and processed with care and natural methods by Michele Mezzasoma to keep intact their characteristics and ensure the authenticity and genuineness typical of all production Bonci from the ingredients to the realization of the idea taking care of every detail. The artistic soul of Mezzasoma generates in his mind the creation, then he draws it by hand and reproduces it with CAD to determine the types of the moulds that will contain the chocolate. When everything is ready in the laboratory, from ingredients to moulds, the idea takes shape from the expert hands of the Chocolate Master, using the right tools, measuring the temperature of chocolate and adding those secrets of the trade that make each creation a work of taste and design, unique, original, refined and capable of being lived in a way different from those who taste and to arouse unforgettable emotions.

Knowledge, experience, inspiration, creativity, technique, style, search for uniqueness, innovation in combinations, high quality and organic raw materials. Everything is worked strictly by hand. So the taste of a Mezzasoma creation is the beginning of an all-round sensory journey to be remembered, recounted, shared and repeated with sensations and emotions always new in the sign of a craftsmanship that combines tradition and innovation and is always open to new ideas and experiences.