History. Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts.In 1946, he sold the initial 300-kilogram batch of Pasta Gianduja, derived from Gianduja.Originally sold as a solid block,Ferrero started to sell a creamy version in 1951 as Supercrema gianduja.
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Trader and civil engineer,I really like to try new things and solve the problems...
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