Everything ingenious is pasta: how an unexpected failure became the foundation of a confectionery empire (9 photos)

This brand has managed to conquer consumers around the world. And in in our supermarkets, its products are not only on the shelves, but also very in demand, especially as an on-duty present for endless holidays.





Nutella chocolate spread lovers manage to use a sweet treat not in a couple, but in 50 different ways. Starting from banal spreading on bread and ending with pancakes, fruits and even hot dogs.



Nutella is used for filling pastries, cakes, cheesecakes, pasta is added to cocktails and mousses. And just gobble up a couple spoons of Nutella with tea or coffee is a normal alternative bored with chocolates and sweets.





How did a dessert with nutty notes appear that conquered the world? IN In 1946, the Italian Pietra Ferrero was inherited from her parents a small pastry shop in the city of Alba in the north of the country. He was a man bold, did not shy away from experiments. Therefore, behind the counters with rolls and buns soon appeared a small room - a workshop of miracles, where Pietro and his wife Piera experimented with creating new products and tastes.



After the war, food was not very good. There was a deficit cocoa, and the man turned to the available ingredients - he tried combine cocoa butter and toasted nuts. So the conqueror appeared at once consumers Gianduja bar - Gianduja - delicious, nutritious and, importantly, inexpensive.

The confectioner experimented with additives that made different batches of the bar are different to taste. And the people, especially children, was waiting for the next one with anticipation to find out how Pietro would surprise this once.



Pietro and his patisserie in Alba on Via Maestra

Once a confectioner received an order from the city authorities make a large batch of sweets for a treat at a city holiday. He set to work with enthusiasm, finished the walnut cakes on time, and went to sleep with a sense of accomplishment.

But it was summer, and because of the heat, the entire order had spread by morning. chocolate hazelnut puddle. More precisely, hundreds of small puddles. It seemed to be was the end, and now Ferrero is destined to bake the usual hard bread.

But then an insight came, and the confectioner enthusiastically began to implementation of an unexpected plan. An hour later, the people at the festival already devoured sandwiches, which Pietro and his assistants made, spreading on bread and tortillas melted "gianduyo". The audience was delighted, the mayor's office satisfied. But the confectionery business did not suffer and began to play with new facets. True, a few days later, Pierre noticed that her husband's tar curls pretty white at the temples. It is understandable, the whole business almost burned out life.



The confectioner began experiments in his shop of miracles. AND six months later, he came up with a chocolate cream with a nutty flavor, which had a soft pasty texture. And he didn't need to melt specially.

Years later, when the family business was taken over by Pietro's son - Michele, the familiar Nutella appeared in a glass jar. Name formed from two words: nut (nut) and ella (traditional ending a large number of Italian female names). The product has become popular all over the world, and the name is a common noun used to refer to basically all chocolate spreads.



In 1968, Kinder Cioccolato appeared, a year later - dragee Tic Tac, and in 1974 the company began to produce chocolate eggs with Kinder Sorpresa toys. Popular gourmet desserts L'oro di Ferrero Rocher and Raffaello appeared in 1982 and 1990 respectively.



Giovanni Ferrero

Now at the helm of the family business is Pietro's grandson Giovanni, who continues to develop the ideas of his ancestors. And quite successfully: today Ferrero products rank fourth in the world in terms of supplied to the sweets market.



Do you like chocolate paste?