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.
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“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.