Discovering the jams, juices and chocolate by Marco Colzani, the oenologist who has revolutionized the world of patisserie.
The great inventions are almost always carried out by curious people “extraneous” to the sector object of the innovation and the story of Marco Colzani is no exception.
From Brianza, near Milan, he graduated in agriculture and became an oenologist, but his life led him to stay close to his parents in the now very famous Colzani pastry shop, located in the small town of Cassago Brianza. And this is where his revolution begins: he wonders why the jams and juices he uses for the family pastry shop are so far from the taste of fresh fruit and he decides to try to make them as if he were producing wine, because in the end even the grape is a fruit.
I am a craftsman, one of those who transforms everything that passes through his hands.
It starts from ripe fruit, harvested by hand, and processed at low temperatures and in a vacuum, to keep the natural aromas and colors unaltered. From blueberries to oranges, from pistachios to peaches, Marco’s jams, creams, juices and marmalades are made only of fruit and cane sugar, without any addition of pectins, and contain a very high percentage of fruit, from 90% to 130% of the product finished.
Marco does the same for chocolate, working the cocoa beans, the seeds of the fruits of the cocoa tree, with a single ingredient, cane sugar, without using, therefore, cocoa butter or lecithin, usually used for this type of preparation.
This is how Amaro was born, a very pure juice, as Marco likes to call it, of only cocoa beans and sugar that melts more slowly in the mouth due to its low-fat content, on average 30% less, which led the entrepreneur to gain numerous awards as well as collaboration with great chefs.
Just think that in the world there are only a few dozen artisans, like Marco, who work the chocolate from the bean to the finished bar.
Are you curious to taste Marco Colzani’s products? You can buy them online or in some of the best bars and pastry shops. In Milan you can go to Stefano Guizzetti‘s Ciacco Lab, the ice cream “chemist”, or to Davide Longoni‘s Bakery, one of the most famous bakers in Italy who embraces the same as Marco’s philosophy.