Ciocomiti flies high: how chocolate from the Dolomites conquers the market

With mountain chocolate, Ciocomiti makes money: in fact, the market has rewarded the gamble of Matteo Fedrizzi, a young entrepreneur who in 2014, first alone and then together with Luca Bondioli, created this artisanal laboratory to produce high-end chocolate in Trentino, made from cocoa beans selected and purchased in an ethical manner, and then refined in the Dolomites. Between 2021 and 2024, the turnover of the company (whose name is a crasis of chocolate and the Dolomites) increased from 1.2 to 2.7 million euros, with a Cagr of 29.09% and an always positive Ebitda. Ciocomiti is ranked 228th in Growth Leaders 2026, the ranking by Sole 24 Ore and Statista. The first to believe in the project was Trentino Sviluppo, which entrusted the company with the premises of the Innovation Centre in Malè, created through the recovery and energy requalification of a former disused factory, where the two partners set up the first laboratory, investing over 900,000 euro in 4.0 technologies to create a unique 'bean-to-bar' processing system, capable of preserving the quality of cocoa beans from selected plantations in the most suitable areas of the world. In fact, Ciocomiti follows the entire supply chain, directly controlling each stage of the process: from the selection of the raw materials to the final transformation through grinding on natural stone and processing at low temperatures, and then refining the chocolate above 2,000 metres in the heart of the Brenta Dolomites.

In addition to the production of bars, pralines, cakes and ice creams (also with the Dolomitos brand destined for the large-scale retail channel), Ciocomiti has then joined the management of a number of specialised shops in some of the main tourist centres in Trentino, and then transformed the Malga Vigo into Baita Ciocomiti, an 'experience centre' where skiers and hikers can enjoy the experience of tasting quality chocolate. "Our greatest satisfaction," comments Matteo Fedrizzi, "is to have created a company that is strongly oriented towards innovation and quality.

Then, in 2024, the big leap. Production moved to the new plant in Dimaro-Folgarida, which tripled its production capacity and where the Ciocomiti Café is also located. Then the expansion of the network of sales outlets and the launch of strategic partnerships expanded its presence in Italy and abroad. And for the future there is an ambitious expansion plan: Ciocomiti wants to open 8 sales outlets by 2027, boost online sales, grow in the large-scale retail trade and inaugurate a museum aimed at offering a complete immersion in the art of chocolate making.