Norwegian Nutella®

Nugatti®

During our recent motorhome trip through Scandinavia, we had the opportunity to try a quintessential Norwegian treat: Nugatti. This chocolate-hazelnut spread is as much a part of the Norwegian pantry as brown cheese. It’s a sweet, comforting staple that has been a favorite for generations. The history of Nugatti dates back to 1971 when it was first introduced by Stabburet, a Norwegian food company. It quickly gained popularity, becoming a household name and an icon of Norwegian culture. The spread’s success is not just due to its delicious taste but also its ability to evoke a sense of nostalgia for many Norwegians who grew up with it on their breakfast tables or packed in their lunchboxes. Nugatti is made by blending roasted hazelnuts, cocoa, and milk to create a smooth, creamy texture. While the exact recipe is a well-guarded secret, the result is a spread with a distinct, rich flavor. It’s primarily used on bread or waffles, but it’s also a popular ingredient in baking and desserts. We found Nugatti to be quite different from other chocolate spreads we’ve tried. We expected a flavor similar to Nutella, but it had a distinct taste and a different sweetness. While we enjoyed it, we did find it to be very sweet, almost too sweet for our palate. Despite that, it was a delicious part of our Norwegian adventure and gave us a true taste of local life.

Nugatti® vs Nutella®

When it comes to hazelnut cocoa spreads, two names often come up in discussion: Nutella and Nugatti. While they may seem similar at first glance, a closer look reveals some interesting differences in their origins, composition, and texture. Nutella, an Italian creation from the company Ferrero, traces its roots back to the 1940s. It was born out of a period of cocoa rationing after World War II, leading a pastry maker to create a clever paste with more hazelnuts and less of the expensive cocoa. This historical context is key to understanding its identity as a typical product of Italy, which has since gained global recognition. The spread is known for its smooth, almost liquid consistency. It is made with palm oil, which contributes to its signature mouthfeel and creamy texture. In contrast, Nugatti is a Norwegian favorite. Introduced in 1969, it came to market much later than its Italian counterpart and has a strong hold as a classic in Norwegian households. One of the most notable distinctions in its production is the use of sunflower oil instead of palm oil. This choice, made in 2012, was a response to consumer concerns about the environmental impact of palm oil. The change in oil, along with a different balance of ingredients, gives Nugatti a slightly different character. It contains less cocoa and fewer hazelnuts than Nutella, and its texture is often described as being firmer and coarser, with a more substantial feel in the mouth. Ultimately, the choice between them comes down to personal preference. Nutella offers a widely recognized, smooth and rich experience, deeply tied to its Italian heritage. Nugatti, with its local Norwegian identity, presents a different texture and taste profile, making it a unique and popular alternative in its home country.

 

Nutella®

Nutella is a globally recognized hazelnut cocoa spread with a rich history rooted in a time of scarcity. Its story began in Piedmont, Italy, during the 1940s. Due to cocoa rationing after World War II, a pastry maker named Pietro Ferrero created a sweet paste made from hazelnuts, sugar, and a small amount of cocoa, which he called “Giandujot.” This clever invention stretched the limited cocoa supply and made a delicious treat accessible to everyone. Years later, his son Michele Ferrero improved the recipe, and in 1964, the product was officially renamed Nutella—a blend of the English word “nut” and the Italian diminutive “ella.” Since then, it has become a staple of Italian culture and is widely considered a typical product of the country. The production process for Nutella is a carefully guarded secret, but the main ingredients are well-known: sugar, palm oil, hazelnuts, cocoa solids, and skimmed milk powder. The hazelnuts are roasted and ground into a fine paste, which is then blended with the other ingredients. This process results in the iconic smooth and creamy texture that melts in your mouth. We had the opportunity to try Nutella, and its distinctive taste and texture were immediately apparent. It’s incredibly smooth, with a flavor of hazelnut and chocolate. We found it to be very sweet, and just a small amount was enough to satisfy a craving. Whether spread on toast, used as a filling for pastries, or eaten straight from the jar, it’s easy to see why this iconic product has become a beloved favorite around the world.