Ferrero’s chocolate-hazelnut spread, first sold in its modern form in 1964, is called Nutella.
The product developed from an earlier Ferrero spread called Supercrema, which followed a hazelnut-and-cocoa paste created in postwar Italy when cocoa was relatively expensive. Pietro Ferrero and his company used hazelnuts to extend the available cocoa supply.
Ferrero introduced the Nutella name in 1964. The spread became especially associated with bread and breakfast, but it is also used in pastries, desserts, and snack products.
Nutella is not simply melted chocolate: its ingredients include sugar, vegetable oil, hazelnuts, cocoa, and milk-related ingredients. Recipes and labeling can vary by market, which is why ingredient lists are not identical in every country.