In the autumn of 1945 or early 1946, Ferreros Pietro, a pastry chef in
Turin, found on a shelf a forgotten jar of cocoa butter. He added it to the
mixture and created the Pasta Gianduja (or Giandujot), which was then
packaged in the form of a small loaf, wrapped in tin foil, cut it into
slices and sold at cheap prices. The ingredients were more or less those of
today: sugar, hazelnuts, cocoa and vegetable fats. In stores the Giandujot
cost 4-5 times less than traditional chocolate.
On April 20 1964 the first
jar of Nutella came out from the Ferrero factory in Alba. Its origins, date
back to the 1940s and before. At least from the 1920s the Ferreros Pietro
had pursued a recipe of an inexpensive chocolate snack to be eaten with
bread. Pietro Ferrero used to watch workers go to their factories bringing
bread with tomatoes and cheese for a meal. He thought that if he could give
those workers something sweet and inexpensive to eat with bread, he would
hit a jackpot.
Nowadays, Nutella has become the best-selling spreadable
cream in the world, with a production of 365,000 tons per year. Ferrero
created the catchy name from the English noun 'NUT", or
hazelnut, and the Italian suffix "-ELLA", that is an
alteration of the noun expressing affection and a positive judgment.
Here is one of the easiest nutella recipes you can make at home 🍪🍪🍪👉👉👉 Nutella cookie recipe