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The Nutella story starts in 1946 and a small Italian town called Alba. At the time, cocoa was rationed and so, in an attempt to make chocolate more economical, pastry maker, Pietro Ferrero (yes, there is going to be a link with ambassadors), mixed cocoa with hazelnuts and vegetable oils. The result was a solid chocolate cream, which he christened Pasta Gianduja.

His creation was an instant hit. To keep up with the demand, Ferrero worked with neighbouring farmers to extend the cultivation of hazelnuts. Then in 1949, he devised a new spreadable version of the chocolate cream, which he called Supercrema Gianduja. Hordes of children began to visit their local stockist of this wonderful creation, armed with a slice of bread for which they would buy just a smear of the chocolate spread.

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