Subscribe via RSS

Today is World Nutella Day – Italian Cuisine


It is celebrated on February 5 for 12 years: it was launched by an American blogger, Sara Rosso, passionate about the hazelnut cream signed by Ferrero

What world would it be without Nutella? We have been asked so many times in the 90s, the commercials of the legendary chocolate cream gianduia signed Ferrero. But no one has ever managed to imagine it: Nutella is the gluttony that everyone recognizes, is the branded jar, is the Italian icon that breaks down all the class differences.

It was right to give her a party: the World Nutella Day it is celebrated today, 5 February, for the past 12 years. To found the first day dedicated to the hazelnut cream was American blogger Sara Rosso, in 2007. His love for Nutella has encouraged her to bring together all the other fans of the legendary Ferrero product to celebrate their passion on social media, through photos, recipes and messages. The World Nutella Day has become a global phenomenon, the day when we talk about Nutella at home, at work and at school, in off and online communities, with family and friends.

Hazelnuts, because cocoa was too expensive

Nutella was born in Alba. In the territories around the Piedmontese city, they are historically cultivated hazelnuts: Pietro Ferrero, who had opened a small pastry shop in the city, had decided to use them to make up for chocolate, when the taxes on the importation of cocoa beans discouraged the spread of conventional chocolate. In the 40s, Ferrero sold the first batch of his "Pasta Gianduiot", chocolate gianduia, the most local chocolate version. But it is at the beginning of the 60s that the "Spreadable Super Cream" turns into the myth: Michele Ferrero, Pietro's son, proposes it in glasses, perfecting the recipe and relaunching it with the name of Nutella, from "nut", hazelnut in English, and "ella", the Italian suffix that smells of softness and gluttony. April 30th 1964 the first jar leaves the Alba factory.

It weighs like the Empire State Building

It is the beginning of a history of unparalleled success: today production, beyond 400 thousand tons, it occupies eleven Ferrero plants all over the world, with employees in 97 countries. If all the jars sold in a year were lined up, the Great Wall of China would be covered 8 times, and the weight of Nutella produced annually is equal to that of the Empire State Building.

Nutella goes with a simple and good product like bread, helps to face the day («Energy to do and to think), looks for the complicity of mothers («The experience of mothers is always Nutella). And claims its genuineness, after the controversy raised for palm oil in its formula. It is without a doubt Ferrero's first line in terms of volumes, and contributes to the positive reputation of the Italian company, which is the one with the best reputation in the world in the ranking Global RepTrak 100.

And now, for Nutella, it's time to celebrate.

Ferrero, Nutella Cafè opens in New York – Italian Cuisine


It is the second store in the United States, after the one in Chicago. Also in furnishing, everything speaks of the most famous hazelnut cream in the world. On the menu, crepes, french toast, waffles with different toppings and Nutella ice cream. Then, of course, bread and Nutella

Just look out at the entrance, in the shape of a jar, to understand that the Nutella Cafè it is a totalizing experience, one full immersion in the world of the most famous hazelnut cream. The second store opened in the United States from Ferrero (after the one in Chicago), inaugurated on November 14th, is located at 116 of University Place, in the Village of New York, a stone's throw from Union Square. An area frequented by students all over the world, because it is home to the campus of New York University.

Also the colors, the shapes of the furniture, the gadgets and even the ceiling (which is reminiscent of a cream spread) speak of Nutella. And soon personalized jars with names will be available. «We have conceived this Cafè and that of Chicago so that the customers are immediately catapulted into a Nutella experience, Explained to Ansa Richard Fossali, vice president of operations for the two American stores. «Furthermore, the customer can create his own experience by personalizing the menu.

Speaking of menu, naturally the protagonist is Nutella. You can order the specialties prepared in the Chicago store (like panzanella made with yogurt, basil, berries and sprinkled with Nutella), but also dishes prepared exclusively for the Cafè in New York. For example, crepes, french toast, waffle based on Nutella that can be customized with fruit filling and with different toppings; or the nutella ice cream. And, of course, the inevitable bread and Nutella.

«The Nutella myth was born in Italy as bread and Nutella. Then it spread throughout the world combined with other products, "says Mattia Pes, marketing manager of Nutella Cafè. We want to spread this myth in the United States. Above all for the Breakfast, fundamental meal, to ensure that the day begins in a positive way .

The store is open every day from 7 to 21 (at 22 on Friday and Saturday).

Crema Pan di Stelle, the new rival of Nutella signed Barillla – Italian Cuisine


The lucky Mulino Bianco biscuits will soon give the name to a spreadable cream made with sugar, hazelnuts, cocoa and sunflower oil. The challenge of Barilla in Ferrero

Pan di Stelle… in can! And the new cocoa and hazelnut cream of Mulino Bianco. As soon as the news leaked that it will be available on the shelves of the supermarket in a couple of months, the product has already been renamed as the rival of the Barilla house of the most famous cream spread in the world, the Nutella produced by Ferrero.

The ingredients of the Pan di Stelle Cream

The details of the new cream still do not know each other well: the name will recall that of the Cookies Stars Pan (which will probably also be found crumbled inside), but the jar and the label have not yet been revealed. It will be based on sugar (not too much), hazelnuts (Italian), sustainable cocoa is sunflower oil. It is not the first time that a Mulino Bianco product comes from the lucky biscuits: there are already the Pan di Stelle cake, the Pan di Stelle snacks, the Moon Cake, the ice cream and the cereals.

Homemade Pan di Stelle cream

If you are greedy and can not resist, waiting for the cream to come out, you can try to make one home version, a little different. The recipe is explained on the site dedicated to cookies.
You need them 30 g of Pan di Stelle biscuits, 200 ml of milk, 35 g of sugar, 50 g of dark chocolate, 25 g of cornstarch or cornstarch.
To proceed chop the biscuits with a mixer until they are reduced to flour: put them in a saucepan together with the sifted cornstarch or starch and sugar. Add the milk to the wire, stirring with a whisk: place on the heat and stir until a thick cream forms. Halfway through cooking add the chopped chocolate. Store your cream in well-cleaned jars and store it, once it is cold, in the fridge for 1-2 weeks.

Also discover how to make Nutella at home!