NOALYA, THE CHOCOLATE BORN FROM THE EARTH
AND TRANSFORMED INTO A JOURNEY OF THE SENSES

Some flavours are not simply tasted — they are experienced as a journey.
Noalya tells the story of a distant land, of the slow rhythm of cultivation, and of hands that transform cacao into emotion. A chocolate that is born from the seed and reaches the senses, crossing continents, cultures and memories. Here, taste is never just taste: it is experience, storytelling, identity. It is the journey of cacao becoming cultivated chocolate.

Noalya – Cultivated Chocolate

The journey of Noalya – Cultivated Chocolate begins far away, in the warm lands of the Tropics, where cacao has its roots in history, culture and time. From there emerges a project unlike any other in the world of fine chocolate, born from the vision of Alessio Tessieri — master chocolatier, tireless traveller and direct cacao grower.

For Noalya, chocolate is not merely a product, but a story that travels across continents, people and gestures. A story that starts from the earth and reaches the senses. At the heart of this journey lies the family-owned plantation in Venezuela, where for over twenty years Alessio Tessieri has cultivated some of the rarest and most noble Criollo cacao varieties — such as Porcelana, Criollo Merideño and Guasare — following the rhythms of nature and respecting the balance of the ecosystem. Alongside this origin, Noalya selects exceptional-quality cacao from South America, Central America, Africa and Asia, creating a true sensory map of the world.

The Noalya production method is founded on a philosophy that combines Tree to Bar and Bean to Bar: knowing cacao at its place of origin, listening to its character, and guiding it through every stage of transformation. From harvesting to fermentation, from sun-drying to the journey to Italy, each step is carefully overseen to preserve the soul of the fruit.

In the laboratory in Ponsacco, Tuscany, cacao meets Tuscan artisanal expertise. Here, roasting becomes a revealing gesture — a precise balance of heat, time and experience, capable of unlocking aromas, nuances and aromatic depth unique to each origin. It is at this stage that cacao is transformed into cultivated chocolate, giving life to an elegant, velvety and intensely expressive material.

Tasting Noalya means embarking on a journey of flavour: notes of red fruits and citrus, hints of dried fruit and spices, touches of roasting and long, enveloping finishes. Each bar tells the story of its terroir; each blend creates a new harmony; every tasting leaves a trace that lingers in memory.

The Noalya collections include single-origin and blended bars, spreads, dragées, and a professional line dedicated to pastry chefs, chefs, gelato makers and chocolatiers. Professionals who find in Noalya a technical and creative partner capable of speaking their same language — one of precision, quality and emotion.

Research is an integral part of this journey. A clear expression of this is Fervolato, an experimental project born from the meeting of Venezuelan Criollo cacao and Sagrantino grapes from Montefalco, produced by the Arnaldo Caprai winery. Through a triple fermentation and ageing in steel, amphora and oak, Fervolato explores new sensory possibilities, creating a chocolate that is not flavoured, but transformed — the result of a deep dialogue between two living raw materials.

Alongside production, Noalya promotes cacao culture through the Tessieri School, a centre for training and research where artisanal knowledge, technique and creativity come together to convey a conscious vision of taste.

Today, Noalya is an invitation to slow down, to listen, and to taste with intention. A project that places the earth, time and people at its core, transforming chocolate into a sensory and cultural experience capable of telling the story of the world, one bar at a time.