The French people's feelings for Nutella are like Chinese obsession with squeezing vegetables and old dry mothers. Whether it's a crepes or small fritters, someone will always ask for nutella, and the fastest selling in the supermarket is either a baguette or a nutella.
The invention of Nutella dates back to the late 1940s.
Nutella was born back to the late 1940s.
In the aftermath of the Second World War, chocolate was a scarce and expensive resource.
After the end of World War II, chocolate became a scarce and expensive resource.
Pietro Ferrero, a chocolatier and pastry chef from Alba, in the Italian Piedmont, wants to fight against the undernutrition of children. With his brother Giovanni and his wife, he then created a kind of chocolate paste, where the cocoa beans were replaced by hazelnuts, very present in the region.
Pietro Ferrero, a chocolate pastry chef who lives in Alba, Piedmont, Italy, wants to tackle malnutrition among children. Together with their father, Giovanni, the Ferreros invented a chocolate bar, but the cocoa beans in them were replaced by hazelnuts, which were abundant locally produced.
This invention, named "Giandujot", is the ancestor of Nutella. The recipe immediately seduces young and old.
This thing called Giandujot is the predecessor of nutella, and its wonderful taste and texture immediately attracted the hearts of a large number of men, women and children.
Faced with success, the market could no longer remain artisanal and the Ferrero company was created in May 1946.
Giandujot was a success, and it was clear that the handicraft workshops could not meet the needs of the market, so in 1946, the Ferrero company was born.
Legend has it that one day the "Giandujot" melts in the oppressive heat of summer. The children then spread the preparation on their bread as a snack.
It is said that one day later, Giandujot melted under the unbearable summer heat wave. The little ones spread the melted sauce on the bread to their taste.
This is where the idea of making chocolate dough a spread, first marketed under the name "Supercrema", would have been born.
This is where Ferrero's idea to turn chocolate bars into a sauce to spread on bread. Originally, the sauce was sold under the name Supercrema.
The arrival of the product in France was made with the installation of the French subsidiary Ferrero near Rouen in 1959. Production of the "Tartinoise", the French equivalent of "Supercrema", began a few years later.
In 1959, after Ferrero established a French branch in Rouen, the sauce entered the French market. Supercrema's French version of Tartinoise went on sale a few years later.
The search for a new name is necessary to allow the product to spread more easily on the market, especially since the recipe was somewhat modified in 1964.
In order to make this sauce better available on the market, especially since in 1964 the change of its ingredients became more urgent due to some minor tweaks to its ingredients.
Michele Ferrero, Pietro's son, then thinks of Nutella. "Nut", an English diminutive of "hazelnuts", perfectly reveals the specificity of the recipe while the sounds of the Italian suffix - "ella" does not fail to recall its Italian origin. The "Tartinoise" did not inherit this new name until 1966.
Pietro's son Michele Ferrero thought of Nutella: Nut is the English word for hazelnut noisettes that perfectly illustrates the characteristics of the sauce recipe; and ella, as an Italian suffix, also tells people that the product came from Italy. In 1966, the Tartinoise on the French market was also changed to the new name Nutella.