He won the silver medal at the "Tavoletta d'Oro," one of the most prestigious awards for artisanal chocolate in the Mediterranean, in the international competition held in Maglie, Puglia, from Saturday to Sunday. Nicolò Vellino, a pastry chef from Macomer, who also works in Nuoro, is the only Sardinian to reach the finals, participating in the prestigious competition, which also has international scope. Nicolò Vellino won the silver medal with his "Macarena Latte" chocolate bar.

"An important award, which speaks of research, raw materials, and a great deal of passion," says the pastry chef from Macomer. "Behind a chocolate bar there is study, trial and error, and that stubborn desire to do things well."

Vellino is no stranger to such endeavors. He's won three cones seven times in a row, the highest honor at the Gambero Rosso competition. Vellino dedicates time and travel to artisanal chocolate. "Even going to Colombia," the pastry chef says, "where they can select the best cocoa, perfect for my creations."

The "Tavoletta d'oro" (Golden Tablet) honors the best Italian chocolate, the most coveted award among producers. The prizes were awarded based on 48 entries, divided into 14 categories, from dark to single-origin, from milk to pralines, and even spreads. Nicolò Vellino thus earned a prestigious "Silver" award, presented by the "Compagnia di Cioccolato" jury, chaired by Gilberto Mora. "I share this important award with my family, who supports me even in the most difficult times, with my collaborators, and with all of you who choose my work every day."

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