In Carate Brianza, north of Milan, an oenologist named Marco Colzani turned his attention from wine to fruit.

 Since 2016 he has applied a winemaker’s understanding of terroir and fermentation to chocolate bars, nut spreads, jams, juices and coffee. His guiding principle is simple: remove everything that is not necessary. Ingredients are sourced directly from farmers and cooperatives, and products are processed minimally to preserve their natural flavours. Sustainability and ESG assessments underpin the operation.

Spreads follow the same philosophy. The hazelnut & cocoa spread contains 50 percent Piedmont IGP hazelnuts and no added fats or lecithin; the pistachio cream uses Bronte pistachios balanced with a hint of sea salt; and the raw almond spread is made solely from Avola almonds with no added sugar or fats.

Colzani’s jams and marmalades are fruit in another form

Strawberry jam packs 130 g of Sabrosa strawberries into every 100 g of product; fig jam uses 100 percent Nero Turchese figs; mandarin and orange–chocolate marmalades are made from pure fruit and processed at low temperatures to preserve aroma. The same care goes into nectars and juices: peaches, pears, apples and pomegranates are picked at peak ripeness and cold‑pressed within hours. There are no concentrates, no preservatives; just fruit, water and, in the case of nectars, a touch of sugar to balance acidity.

Even his “Otro” line of botanical pairings and non‑alcoholic drinks follows the same ethos: natural ingredients, minimal processing and an emphasis on flavour.