Marco Colzani Marco Colzani is a young, passionate chocolatier who opened his own laboratory in 2016. After graduating with a degree in agriculture, Marco became an enologist. Eager to return to his roots in Lake Como, he soon took all the research and technical skill he had learned in his study of wine - origins, terroir, fermentation, acidity, sugars and oxidation - and turned it to a new passion: chocolate. Under his brand Marco produces almond, gianduia, and pistachio spread, as well as Amaro Chocolate, his line of bean-to-bar chocolate. | Simply Four Ingredients What is Marco's secret to creating a pistachio spread with this much pistachio flavorSlow everything! Slow drying and slow toasting at an extremely low temperature. Marco sources the pistachios himself in Sicily and he makes this spread at his pastry shop in his hometown outside Lake Como in Lombardia. Simplicity is one of Marco's core beliefs, and he invented this recipe to highlight the natural flavor of the pistachio - with just four ingredients: Sicilian pistachios, olive oil, cane sugar, and sea salt - blended into a remarkably smooth and creamy pistachio spread. | Spread It! We can think up countless excuses - uh - uses, for this spread: it makes a killer icing for cakes or cupcakes, a great filling for crepes or pancakes, and an amazing topping for gelato. But our favorite might be the simplest: spread it on a slice of fresh bread or warm toast and you've found your new favorite breakfast. 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." |
