Ingredient of the Week, July 8: Nutella
Nutella is the brand name of a chocolate hazelnut spread. Nutella, manufactured by the Italian company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1944. Nutella is now sold in over 75 countries.
An older recipe, Gianduja, was a mixture containing approximately 50% almond and/or hazelnut paste and 50% chocolate. It was developed in Piedmont, Italy, after taxes on cocoa beans hindered the manufacture and distribution of conventional chocolate.
Pietro Ferrero, who owned a patisserie in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as "Supercrema".
In 1963, Pietro's son Michele revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.
Do you like Nutella? How do you use it?