NUTELLA

Small History  Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts. In 1946, he sold the initial 300 kilograms (660 lb) batch of Pasta Gianduja. Originally sold as a solid block, Ferrero started to sell a creamy version in 1951 as Supercrema.[5] In 1963, Ferrero’s son Michele Ferrero revamped Supercrema with the intention of marketing it throughoutContinue reading “NUTELLA”

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