A creamy, chocolate-hazelnut confection best known by the brand name Nutella, made primarily from hazelnuts, cocoa, sugar, and oil. It descends from gianduja, a chocolate-hazelnut paste developed in Turin in the early 1800s when Piedmontese chocolatiers stretched a cocoa shortage by blending in hazelnut paste; the Italian company Ferrero launched Nutella in 1964. It is commonly spread on bread, crepes, and waffles, folded into cake and cookie batters, or used as a filling, and occasionally appears in savory sauces, dips, glazes, or marinades. Its flavor balances nutty, chocolatey, and creamy notes, and it pairs well with fresh fruit like banana or strawberry, other nuts, and dairy such as cream, ice cream, or mascarpone.