ECHAEno. 3

Places & Things

Nutella

After a night of bar-hopping in the Vieux Nice, nothing hits the spot better than a freshly prepared Nutella crépe.

A word of advice though: don't go for any of those additional toppings, like bananas or jam. They up the cost but not the enjoyment and they transform an otherwise nice streetside snack into a fistful-of-napkins affair. Stick to the basics and you'll find that a simple Nutella crépe is one of the great culinary delights.

History

Nearly three generations of Europeans have grown up eating Nutella, which was created in the 1940's by Pietro Ferrero, a pastry maker and founder of the Ferrero company.

At the time, cocoa was in short supply due to war rationing, and chocolate was a delicacy limited to a lucky few. So Pietro Ferrero mixed cocoa with toasted hazelnuts, cocoa butter and vegetable oils to create an economical spread of chocolate which he called "pasta gianduja" (pronounced: pasta jon-du-ja). Pasta gianduja's success was unprecedented.

In February 1946, 660 pounds were sold. To keep up with demand, Ferrero worked with local farmers to improve and extend the cultivation of hazelnuts.

In 1949, Ferrero made a "supercrema gianduja" which was spreadable as well as inexpensive. This product became so popular that Italian food stores started a service called "The Smearing". Children could go to their local food store with a slice of bread for a "smear" of "supercrema gianduja". In 1964 supercrema gianduja was renamed "Nutella" (its origin being the word "nut"), and began to be marketed outside Italy!

Today, Nutella is the number one spread in Europe (In Germany Nutella is a favorite breakfast spread, and in both Italy and France nutella is a popular afterschool snack!). Worldwide, it outsells all peanut butter brands combined.

Taken from the official Nutella website.

Bryce Ashdown
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