Skip to comments.Nutella, Imported vs. Domestic: Is There a Difference?
Posted on 06/03/2014 12:48:22 PM PDT by nickcarraway
Ever since I heard about Nutella, the chocolate-hazelnut spread that originated in between-World Wars Italy, Ive been a fan. In mid-1980s America, it was hard to find. Not every supermarket carried it. Obtaining it was a quest, and luck helped. I had to ration it. And no one can prove that I used to hide it when visitors came over.
A lot of foods have cult followings, and demand for Nutella has resulted in its becoming nearly ubiquitous. As it celebrates the spreads 50th year, maker Ferrero Rocher reportedly sells about a half-billion pounds across more than 70 countries.
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Theres no more rationing, though there probably should be, because, frankly, my teeth have started to hurt. But maybe theres a way I can avoid cutting back: Just as I start to accept that my advancing age and incessant sweet tooth have taken their toll on my dental health, a friend tells me there is an imported version of Nutella, and its less sweet.
Soon enough, though, I learn that like any good cult, this one comes with a heaping spoonful of mythology.
In 2014, obtaining the version of Nutella imported from Italy is not really a task worthy of the term quest.
(Excerpt) Read more at washingtonpost.com ...
In 1985 I was in France and a dark chocolate (well, a bit darker) version of Nutella was available. I’m not a huge fan but the kids love it.
French chocolate is usually much less sweet than American. And darker.
I know and most of the France eat Belgian chocolate.
I suppose if one has a deficiency of sugar and palm oil it’s good.
One comes from inside the US,the other...
Sugar, vegetable oil, palm oil, hazelnuts (13%), cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavour (vanillin)
Yum, yum yum-mostly refined sugar and oil-not to mention that vanillin is an artificial flavor, and emulsifiers add fat. The stuff is nothing but a sugar rush...
Walking around France, I like to slather the stuff on various fresh baked breads
Whatever the recipe is here ain’t no good.
Like I said, I’m not a fan
I never developed a taste for sweet stuff other than fresh fruit-but I never gave in by buying that stuff for my cub, knowing what it was made of-yech...
You may have my share as I am not a fan of hazelnuts.
Oh man, Biscoff spread...THAT IS THE STUFF.
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