Olio Cioc Cream Spread

A dark chocolate-hazelnut cream, made on the estate's own olive oil.

Gianduia — the old Piedmont marriage of hazelnut and cocoa — rebuilt on this estate's terms: where industrial spreads run on anonymous fats, the fat here is the extra virgin pressed a few fields away. Two of the estate's crafts in one jar.

The oil changes the character. The cocoa reads darker, the texture stays soft straight from the shelf, and the finish is cleaner than the childhood version — a spread that ends like chocolate, not like sugar.

Put it on the morning bread, warm a spoonful over gelato, fill a crêpe, or take it neat from the jar by the spoon, which is where most of it goes.

Meet the House: An Emilia-Romagna estate where the oil, the preserves, and the honey all come from its grounds.

Complete your table: Cantucci Chocolate & Almond, Mattei — chocolate on chocolate, defensible · Whole Wheat Spaghetti, Mancini — no relation, and yet the same breakfast table · Apricot Spread, Palazzo — the two jars that share the shelf.