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Marco Colzani’s Chocolate Hazelnut spread: your quest for deliciously simple, naturally-made foods just high-fived your inner child. Chocolate and hazelnut spread - or gianduja- has a special place on the Italian breakfast table. Unbelievably flavorful, this spread is bursting with hazelnut flavor. Simplicity is one of Marco’s core beliefs, so he created his gianduja spread with just three ingredients: Piemontese hazelnuts, cacao, cane sugar. Marco sources the hazelnuts himself from IGP hazelnut farmers in Piemonte, neighboring his own region of Lombardia, and carefully toasts them to bring out the flavor.

We mention chocolate and hazelnut spread and your inner child immediately thinks: Nutella. But, as our friend Danny Hoch puts it, This is not Nutella, folks! Marco's Cacao e Nocciole del Piemonte i.g.p. Crema Spalmabile is different. He starts with raw cacao beans, roasts them, and adjusts the sugar-to-cacao bean ratio based on each individual batch of beans. In all of the artisanal sweets he produces, his philosophy is simple: “to take away everything that is unnecessary, and try to come as close as possible to the original.” Packed with 50 percent hazelnuts, this gianduja spread is perfect for crostata Italiana, as a filling for crepes or topping for pancakes; mix a dollop into fresh gelato; or spread it onto fresh bread or warm toast for your new favorite breakfast. Or - go ahead. Grab a spoon and dig in.