A delicious spread
Shortly after World War II, in 1946, cacao beans were difficult to source and very expensive. Pietro Ferrero, a confectioner from Piedmont, came up with a chocolate cream that replaced half of the chocolate with hazelnuts. It goes without saying that his dessert was a huge hit. He named his new spread, which was sold as a solid block, Giandujot. Some years later, on an afternoon in the midst of a heat wave, his Giandujot melted under the sun and became a delicious, smooth spread that he named Supercrema. Nutella was born.
