Master Pastry Chef, Consultant and Trainer in Pastry and Chocolate.
Mario Ragona
Mario arrives in Tuscany directly from Sicily and from a young age he builds his training path that today
leads him to be recognized on the national territory as a great trainer of Italian Pastry.
Distinctive features
- Professional, attentive to detail, innovative, stylish and refined.
A professional with over 30 years of experience in the sector, Mario has built his career through a path in which confectionery tradition and contemporary innovation blend harmoniously, making him a point of reference for pastry chefs, companies and training schools.
During his career he has obtained a lot of important awards, he has participated in successful programs such as “Dolci dopo il Tiggì” and “La Prova del Cuoco” on Rai 1, bringing professional pastry to the attention of the general public. He is also co-founder of “ViRa Pastry”, a digital project born on YouTube that combines training, professional recipes and confectionery culture, followed by thousands of operators in the sector and enthusiasts.
Today he is a consultant for pastry shops, restaurants and leading companies in the food sector throughout Italy, specializing in the reorganization and organization of staff, optimization of production flows, development of new products, replicable formats, branding strategies and targeted consultancy. He supports artisans and entrepreneurs with a practical, innovative and results-oriented approach. Since April 2025 he has been part of the Icam Technical Team to share his experience and expertise in the sector with all the professionals/clients of the company and contribute to the creation of new projects together with the other colleagues of the team.
Mario stands out for his authenticity and respect for raw materials, enhancing the art and tradition of Italian pastry making.
“Chocolate has the power to take me back to the simple memories of my first jobs in the shop: the smell of the laboratory, fingers dirty with cream, a dessert made with love. It is not just technique: it is memory, emotion, identity. Every time I work with it, a piece of my history is reborn.”
CHOCO CUBE’S consultants
A team of professionals that share ICAM’s philosophy and approach, working side-by-side with the company to develop, grow and spread the culture of authentic Italian chocolate.
