We often use our favorite products, without even thinking about who made them. Both adults and children adore chocolate-nut paste “Nutella”, but who invented it? The name of this man is Pietro Ferrero. His name is familiar to many, because he founded a large company that creates confectionery products. Among them are the sweets “Rafaello” and “Ferrero Roshen”, a dragon “Tick-Tak”, chocolate eggs “Kinder” and much more.

The same gentle-chocolate cream with a nutty flavor has a rather interesting history. And this paste appeared, as it often happens with ingenious inventions, quite by accident. We’ll start the story about it from afar. In 1946, Italian Pietro Ferrero, a native of the province of Cuneo, inherited from his parents a small bakery. This shop was located in the city of Alba in the north of the country.


Pietro was so fond of fantasizing and experimenting that soon an ordinary bread shop turned into a confectionery with his own workshop. There Ferrero and spent all his free time, constantly experimenting with new ingredients. After all, Pietro was so pleased to please his customers with new and unusual sweets. In this confectioner helped his wife Pierre and brother Giovanni.

The years after the Second World War were not easy – cocoa powder was practically never imported into the country. Pietro Ferrero thought, how can we keep the production of such popular sweets? He decided to use what his native land is rich in. In 1946, the confectioner came up with a delicacy – a soft chocolate bar. This food was made from fried hazelnuts and cocoa butter. The delicacy-novelty was called Janduia by the name of the carnival character, the participant of the very first advertisement of the bar.

First, the paste was produced in the form of small briquettes, which were wrapped in a thin foil. A Piedmontese peasant woman was flaunting on the label, embracing two joyful children. It was immediately clear that the original treat was very democratic and inexpensive. He could afford even the poorest inhabitants of the town of Alba. The first consumers noted the taste of the product, its satiety and nutritional value. Italian milfs liked to cut the sweetness into thin slices and make sandwiches for them with their help. The same secret from their parents got rid of bread and ate pure pasta.

For three years the walnut “dzhanduya” fell in love not only with local buyers, but also with the entire Piedmont. A special delicacy of delicacy was in his changeable taste. The fact is that Pietro constantly experimented with components, turning his workshop into a real laboratory. And the pasta was sold better and better, the demand for it was constantly growing. Once in the shop Ferrero received an important order for a large batch of “dzhanduyi” bars for the city holiday. Pietro began to work, creating hundreds of delicious cakes. When the work was done, the confectioner calmly went to bed.


The next morning it turned out that the whole huge party, into which the family had invested all its small profits, simply melted from the heat. Could the cheerful and cheerful Pietro Ferrero reconcile with such a blow of fate? It seemed that now his destiny was to remain an ordinary baker. It’s sad that the cakes died, but there was at least something to eat. And then the confectioner came a brilliant idea. He ordered his wife to cut the bread quickly, placing the buns and all the fresh baked goods on the trays. Within an hour, Ferrero treated his visitors to a chocolate sandwich.

All in all, it was necessary to smear the spreading “dzhanduyo” on bread, creating a satisfying and tasty dish. The first to appreciate the novelty, of course, children. The goods were quickly sold, and the proceeds were even more than planned, because the thawed mass was enough for a lot of sandwiches. Only now my wife noticed a few days later that the first gray hair appeared in her husband’s hair. It’s a memory of those moments when the whole life’s life seemed irretrievably lost.

The heat became a real family nightmare.But that summer horror gave birth to a rather strange tradition for the business world. Every summer, a huge company stops supplying chocolate products for three months. After all, stores can hardly save them in a commodity. This mistrust of the heat created yet another invention – the Raffaello sweets in a wafer shell and with a cream filling. Ferrero’s many years of work to create a candy that would not be afraid of heat, was crowned with success.

And then Pietro took several melted cakes to his laboratory, studying them and trying to reproduce the resulting paste. The confectioner re-read books, changed components, adding that oil, then vanilla, then cocoa. Only in half a year the cream “janduya” appeared. Cocoa in it was a little, and it was inexpensive. But this delicacy was very tender and had such a familiar chocolate-nut flavor. The success of the created cream has surpassed even the most daring expectations! By February 1946, Pietro sold more than 2.5 tons of his product, he quickly conquered all of Italy.

Pietro began to develop his business with his brother. In 1951 the chocolate cream “dzhanduyo” received a new name – “Supercrema” (Supercream). This delicacy begins to be sold in glass jars. And after 12 years, already in 1963, the recipe for sweetness changes the son of Pietro, Michele. He gave the product a new name, under which we know it today – “Nutella”. The word itself consists of two parts. The first is the English “nut”, or “nut”. And the second – Italian “ella”, the traditional ending of female names. On April 20, 1964, the first “Nutella” jar was released at the Ferrero plant in Alba. The product has become very successful in Europe, and then all over the world.


Today, the famous cream is sold in 75 countries, and on February 5, even the World Day of Nutella is celebrated. Fans of this product counted 50 ways how to eat cream. Today, it brings Ferrero’s company 38% of its annual turnover from 5 billion euros. The very recipe of the famous cream is kept secret, although its ingredients are known to everyone.

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