As you may haveguessedby a peek through the pages of ourmagazineand a quick scroll through ourrecipe archives, we're big fans of all things spreadable. Soft cheeses, butter, icing, nut butter, hummus, tapenade, chutney, jam; you name it, we adore it—and likely have it stocked in our refrigerator or pantry as we speak.
While we're fond of that entire spread of spreads, one of our all-time favorite shelf-stable options isNutella. We're not the only ones. The parent company,Ferrero Group, makes so much of the cocoa-nut combo that they purchase about 25 percent of the world's supply of hazelnuts, the grandson of Nutella founder/current executive chairman of Ferrero SpA, Giovanni Ferrero tellsBBC News.
The chocolate-hazelnut spread has such a strong fan base that on May 31, 2017, the brand opened anentire restaurantdedicated to the beloved PB alternative:Nutella Café Chicago. Nutella even has its own day. Mark your calendars: World Nutella Day is February 5,the brand confirms.
As we revealed in ourNutella guide, the chocolate-hazelnut spread was previously called Giandujot and SuperCrema, and was first sold by the jar in Italy as "Nutella" in 1964. However, the creator, Pietro Ferrero had been whipping up a spread with cocoa and hazelnuts at home since 1925.
Today, Nutella is produced in 11 factories across the world, Ferrero adds in theBBC Newsinterview. That means there is room for differences in formulation. So how does Italian Nutella stack up to American Nutella?
Italian Nutella vs. American Nutella
Most Nutella jars sold on U.S. shelves start in either Mexico or Canada. Whether it's produced there, in one of the two factories in Italy, or one of the other seven factories sprinkled around Europe and South America, the ingredient listed on the labels for Nutella remain essentially the same:
- Sugar
- Palm oil
- Hazelnuts
- Skim milk powder
- Cocoa
- Lecithin as emulsifier (soy)
- Vanillin (an artificial flavor)
The only glaring differences lie with the suggested portion size—15 grams in Europe and 37 grams in the U.S.—and a couple distinct details listed on the European Nutella labels. European Nutella specifies percentages of each that 13 percent of the finished product is hazelnut, and 7.4 percent of the recipe is cocoa. No such proportions are offered for American Nutella—which is why many who have tried both verify that there are small but notable differences in color, flavor, and texture.
Compared to European Nutella, American Nutella is generally described as lighter in hue, more chocolate- and sugar-forward in flavor, and oilier and thinner in consistency than its Italian peer. Italian Nutella is often described as darker and richer in both taste and texture, and with stronger nutty flavor notes.
The Bottom Line
Nutella formulas made at all of the 11 factories around the world contain the same seven ingredients: sugar, oil, hazelnuts, milk, cocoa, lecithin, and vanillin. Although it's not definitively stated on the Nutella website or packaging, many taste-testers guess that Italian Nutella contains more hazelnuts (than the 50 nuts per jar boasted by American Nutella).
But the only way to know for sure is to taste for yourself. You can order European Nutella from places likeItalyandthe UKon Amazon; many who have done so fall on both sides of the debate. "So much better than the American. So worth every cent," one says, while another counters, "I could not tell the difference from the Nutella I buy in the store."
Or if you prefer, you can play around with our five-starCopycat Nutella Recipeto add a little more or a little less of any elements you desire—and to save loads of money on the store-bought version all the while.
FAQs
Like most Italian products, Italy has a reputation for sourcing the freshest ingredients. Some say the American version is sweeter and isn't as hazelnut-forward as the Italian version. It's also highly likely that the American version has more preservatives, a common practice with food products in America.
Is Italian Nutella better? ›
Compared to European Nutella, American Nutella is generally described as lighter in hue, more chocolate- and sugar-forward in flavor, and oilier and thinner in consistency than its Italian peer. Italian Nutella is often described as darker and richer in both taste and texture, and with stronger nutty flavor notes.
Which country has the best Nutella? ›
Swedish Nutella is the most chocolately. and people who prefer a less sweet, and more nutty spread will tend to like German and Swiss Nutella the best, (although the German Nutella ranked better than the Swiss one). Belgian Nutella: of course, it's still Nutella, but it's the least favorite out of all 5 types tested.
What is Nutella called in Italy? ›
Originally sold as a solid block, Ferrero started to sell a creamy version in 1951 as Supercrema gianduja. In 1963, Ferrero's son Michele Ferrero revamped Supercrema gianduja with the intention of marketing it throughout Europe. Its composition was modified, and it was renamed "Nutella".
Why do Italians love Nutella? ›
One of the big reasons that why Italian's love Nutella is the ease of eating it – no matter where you are in Italy you will be able to find it in every cafe & shop! Italian's start their morning a little different to how Americans start their morning.
What country eats the most Nutella? ›
While most of the world loves Nutella, France is particularly keen on it. The country reportedly eats a quarter of all the pots that are produced. That's about 75,000 tonnes of Nutella eaten in France each year.
Which is better Hershey or Nutella? ›
And despite near identical ingredients between the two competitive spreads, the overall assertion was unnamious: Hershey's 'lacks the intensity of flavor that Nutella provides,' as Sadie Whitelocks explained, giving it a four out of ten.
What country invented Nutella? ›
Founded as an Italian pastry shop in Piedmont, Italy, Ferrero turned this problem into a smart solution, creating a sweet paste made from hazelnuts, sugar, and just a little of the rare cocoa. The ancestor of Nutella® was born.
What was old Nutella called? ›
The 'Giandujot' paste was transformed into a creamy new product that was easier to spread. It was known as SuperCrema. The recipe was improved, leading to the creation of the first-ever jar of hazelnut and cocoa cream. Nutella® was officially born.
Do Italians eat Nutella for breakfast? ›
Breakfast (Colazione)
Italians keep their breakfast light, fast, and sweet: Make sure you try a cornetto, a scrumptious breakfast pastry that looks like a croissant, but isn't a croissant: It's much sweeter, a bit like brioche, and often comes filled with custard, jam, or nutella.
According to Chef Giorgio Rapicavoli, Italian Nutella is “far more delicious and more hazelnut forward.” While the ingredients are mostly the same, the Italian version lists 13% hazelnut and 7.4% cocoa powder as two of the ingredients. The American version excludes these numbers on the food label.
Is Nutella expensive in Italy? ›
Drum roll, please. Nutella is the least expensive in Italy!
Can I buy Nutella in Italy? ›
Supermarket Italy stocks jars of Nutella spread as well as their cream-filled biscuits.
Are Nutella ingredients different in Europe? ›
The ingredients in both the European and American versions include sugar, palm oil, hazelnuts, cocoa, skim milk, and vanillin, which is an artificial flavor. Where the two jars differ, Serious Eats states that it is possibly with their hazelnut and milk content. The Italian version is made of 13% hazelnuts and 5% milk.
What spread is healthier than Nutella? ›
In the debate between Nutella and Pyure Hazelnut Spread, Pyure emerges as the superior choice for those who seek a low-sugar, keto and vegan* option. Nutella may have its allure, but when considering factors like sugar content and ingredients, Pyure stands out as the clear winner.
