Posted in Daily, Food, Stories Around the World

Nutella from Gianduja

Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skimmed Milk Powder, Whey Powder, Lecithin and Vanillin.

The correct proportion of the above ingredients with “some plus and minus” gives the final “new-tell-uh” or as written as “Nutella”, gluten free, Kosher but not vegan.

The origin of Nutella can be traced to the Piedmont chocolatiers of Italy who had made blocks of chocolate. With the Napoleanic Wars and shortage of chocolate; chocolatiers of Turin added chopped hazelnuts to the chocolate trying to stretch the supply. Thus was born the “gianduja”, a fateful paste. Later on with the World Wars and high expense with scarcity of chocolate; Pietro Ferrero an Italian pastry maker made the “Pasta Gianduja” a block of cocolate laced with hazelnut which was made spreadable as a creamy version “Supercrema Gianduja” over the years. In 1954, it was rechristened as “Nutella”.

The versatility of Nutella being used as a spread is not confined to bread alone but to a variety of crepes, drinks and so on. Adding Nutella to the recipe gets the creativity into flow and new food art takes shape. Simply delicious, this calorie laden treat should be indulged in high moderation. Although nutella has a fair share of hazelnuts, this choclate spread is calorie laden and not to be on the regular menu for weight watchers, diabetics and the like. The old adage that “all things are better enjoyed in moderation” holds specially true in this case.

Today various brands like “Cadbury’s Dairymilk”, “Pilsbury” as well as similar spreads like “Nocilla”, “Nugatti” and so on have stormed the chocolate world. Yet Nutella still retains its’ special position on the shelves and breakfast table.

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