“Nutella, the only reason to buy bread. ”
— Unknown
Nutella is an irresistible combination of cocoa and roasted hazelnuts with a distinct chocolate taste, the consistency of a soft marshmallow cream frosting, and the divine potential to cinch up all emotional wounds better than the salvation offered at the Church of Ben & Jerry’s. Luckily one does not have to be moping on the couch and sulking in pity to enjoy a few spoonfuls of it. A few??… That’s cute.
Originally created during World War II by an Italian pastrymaker, Pietro Ferrero, Nutella became an international household name in just over 50 years and is now sold in 160 countries. This bad boy is currently classified as a dessert topping, but Ferrero company has been elbowing policymakers to have it reclassified as a breakfast topping, like jams, so that its nutrition label could change from two tablespoons (37 grams of fat) to 1 TBL (18.5 gr fat), and therefore, seem relatively low in calories. So my fine feathered friends, be smart and indulge yourself, but in moderation.
Nutella worshippers know that a schmear of this spread on a piece of plain cake does what a string of pearls do for a little hand-me-down black dress. So, put it on a piece of white bread, crusty baguette, crepe, crostata, brioche, cornetti, and croissant. Pour yourself a glass of milk and sink into your couch and enjoy yourself.
Eat it on its own or in the sea salt brownies we have baked. It pairs wonderfully with Scotch Ales and Winter Ales, especially the one we picked up from a local brewer, Highlanders, right here in Missoula. Ditch the milk, level up your sweets with a fine brew, and pat yourself on the back for successfully adulting.
Cheers.
