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Ferrero's hazelnut and cocoa cream, known as Nutella, has roots dating back to the 19th century, with its origins linked to the Italian "gianduia". During the era of Napoleon, restrictions on cocoa led Turin chocolatiers to use hazelnuts as an alternative. The mixture evolved into "gianduja". During World War II, cocoa shortages persisted, leading Pietro Ferrero to create a pastry called "giandujot". In 1961, his son Michele perfected the recipe, resulting in the Nutella we know today. The cream became a global hit, covering slices of bread around the world and even inspiring security measures like a padlock designed to protect it.
