Milk, sugar, cocoa cream and hazelnuts (sugar, hazelnuts, vegetable oils, skimmed milk powder, cocoa, soy lecithin, flavorings), cream of cream (cream, milk, carob seed flour, guaar seed flour , dextrose, mono and diglycerides of fatty acids, flavorings), white chocolate with cereals (sugar, vegetable fats, sunflower oil, skimmed milk powder, wheat flakes and soybeans (wheat flour, soy flour, barley malt, sugar, salt, fructose), wheat bran (wheat bran (wheat bran, barley malt flour, sugar, salt), wheat crispies, rice, corn, (wheat flour, flour rice, oat flour, barley malt flour, sugar, cocoa, corn flour, salt), whole milk powder, corn starch, cocoa butter, emulsifier: soy lecithin, flavorings).
Milk, hazelnut, gluten.
Nutella was officially founded in 1964, but its origins date back to the 1940s, at the end of the Second World War. It was then that Pietro Ferrero, a pastry chef from Alba, tried to replace the expensive chocolate with hazelnuts (a typical product of Piedmontese Langhe): this was how the Pasta Gianduia (or Giandujot) was born, which was packaged in the form of loaves wrapped in aluminum foil. it was sliced and it was cheap. In the summer of 1949 the recipe was retouched and the dough made softer, creamy. Two years later, a new product was launched, the Supercrema, which was packaged in jars and sold as a spreadable cream. In 1964 the name was changed to Nutella (to the suffix "nut", which refers to the English term of hazelnut, the ending "ella" was hooked, which evokes positive attributes and is easy to pronounce at any latitude).