Something Dolce

THE MARCO COLZANI COLLECTION Marco Colzani is our eternal chocolatier crush. He is uncompromisingly dedicated to crafting the best sweet creations. His philosophy follows the principle of “taking away everything that is not necessary.” From his bean to bar chocolates to his sweet spreads, everything that Marco does contains 4 ingredients max. In this luscious spread,…

Alta Langa Hazelnuts

The hazelnut is an Italian icon. From gelato, to chocolate, to biscotti, the hazelnut has played a pivotal role in defining much of the Italian pastry kitchen. The hazelnuts that we import are the exact same hazelnuts that Marco Colzani sources for his world-renowned chocolate hazelnut spread. The name of our hazelnut producer is Terra delle Nocciole and they are located in…

An Epic Breadfacing: Colomba + Pistachio Spread

It’s no secret that Gustiamo loves Bread Face.  She is our favorite performance artist and we love how weird and experimental she is. You can read more about Breadface and about the time she met Luigi Biasetto here. For Easter 2019, Bread Face did an epic Colomba breadfacing. She breadfaced Biasetto Colomba topped with Colzani…

What Is Bean-To-Bar Chocolate?

Bean-to-Bar Chocolate Marco Colzani is our chocolate maker. His life is dedicated to bean-to-bar chocolate. We love when we get Marco talking on the topic of good cacao beans and wanted to share his inspiring responses. What does it mean to be one of the world’s few true “bean-to-bar” chocolatiers? I make chocolate from green cacao beans….

Mandorla Means Almond

Almonds are a protagonist ingredient in Sicily’s culinary heritage. They have been cultivated on the island of Sicily for thousands of years. Sicily provides the perfect terroir for almonds to thrive and grow with intense flavors. Many of Sicily’s native almond varieties like Romana Almonds and Pizzuta Almonds were never hybridized. Why does it matter that…

Marco Colzani In The New York Times + Wall Street Journal

Marco Colzani is a serious bean to bar chocolate maker. His specialty is coaxing the maximum flavor possible out of green cocoa beans, which he sources from single origins around the world.   Marco is a trained wine scientist with a degree in agriculture. He applies much of his knowledge of grapes – origin, terroir, fermentation, acidity, sugar, and…

Dark Chocolate Bricks With Dried Fruit

This bean to bar dark chocolate is almost a foot long and contains 66% cacao from Ivory Coast. Each bar is topped with fruit and nuts, sourced with the same meticulous attention that Marco uses to find his cacao beans. The toppings are not overwhelming, Marco tells us that “the strawberries, oranges, and nuts help to bring out the extraordinary natural flavor of the cacao….

Pistachio spread in Saveur!

Marco Colzani’s Pistachio spread is in Saveur! In her article on how to make the most of berry season, Leslie Pariseau of Saveur pairs it with fresh strawberries. As she says: “Other nights, I’ll have La Guita manzanilla with tangy strawberries dipped in rich Colzani Sicilian pistachio paste.” Colzani’s Pistachio spread is amazing and only made…

We are the winners 2017!

We could not be more excited to make this announcement. Two of our amazing products won Sofi Awards! This year, the Sofi Awards had more than 3000 products competing. Caffe` Sicilia Pistachio Torrone won a GOLD in the confections category. And Colzani Raw Almond Spread won a SILVER in the dessert sauce or topping category. We…

Marco Colzani Chocolate Making

Marco Colzani is a serious chocolate maker. He is an expert at getting the maximum flavor out of the cocoa beans, which he sources himself from countries like Dominican Republic, Cuba, and Peru. Marco was recently featured on Italian television as one of the young artisan food makers of Italy. Watch the video to learn…