Modern cultivation of products with local character
Rare and precious ingredients
At Pierre Marcolini, it’s not just the cocoa beans that demand the greatest of attention.
The same precision and quality requirements apply to all raw materials, be that the sublime vanilla pods from Madagascar, the finest hazelnuts selected in Piedmont in Italy, the pistachios brought in straight from Iran, the pink peppercorns from Morocco or the lemons that hail from the sunny climes of Sicily.
Our head chef has also discovered, in the heart of Slovenia, a minor variety of almond with a robust and surprising flavour.