Chocolate for Easter? Of course. But let’s skip the hollow bunnies and go straight for the good stuff: Gianduja. This is chocolate and hazelnut in its most irresistible form, perfected by Marco Colzani and his obsession with texture.
 The gianduja crunch: this oversized bar of dark gianduja (almost a foot long!) is a thick shell of the creamiest chocolate wrapped around whole, golden Alta Langa hazelnuts. It melts, then crumbles, then melts again—pure textural bliss. |
 The gianduja velvet: Marco Colzani’s take on the classic giandujotto, these silky little squares have such a smooth texture that they dissolve on your tongue, leaving behind deep notes of toasted nuts, hints of banana, and Venezuelan cacao. |
 The gianduja spread: a rich, velvety dream that coats your palate and transforms anything it touches—toast, pastries, a spoon straight from the jar. No wonder Serious Eats named it best on the market: “We collectively decided this was our idea of what gianduja should taste like.” |
“If Nutella is a global enterprise, gianduja is high art,” wrote Saveur in their love letter to gianduja. That’s thanks to the incredibly flavorful, almost savory Alta Langa hazelnuts. There’s NEVER < 30% Alta Langa hazelnuts in Marco Colzani’s gianduja, and they’re all grown by Terra delle Nocciole in their little corner between Piemonte and Liguria.