Pietro Ferrero, a pastry chef in Turin, used to watch workers go to their factories bringing bread with tomatoes and cheese for a meal. He thought that if he could give those workers something sweet and inexpensive to eat with bread, he would hit a jackpot. In Piedmont at the time there was already a kind of chocolate made with cocoa and chopped hazelnuts: the "gianduja". Hazelnuts are abundant in Piedmont and the peasants did not even know what to do with them. In 1925 Pietro Ferrero perfected the so-called "pastone" (pastry mesh) of chocolate and hazelnuts (Nutella's grandfather), very good to eat with bread. Of course, more than by workers, it was immediately appreciated by children, who became Ferrero's target market.
The next step came when it became spreadable. Pietro Ferrero died March 2, 1949, and was replaced by his son Michele. Legend has it that in the particularly hot summer of 1949 the gianduja melted and some retailers began to sell it as a spread cream. Another version of the legend is that the product melted in a warehouse in Alba and they were forced to transfer it into jars. Since that moment the Ferrero altered the formula making it softer and spreadable, and called it "Supercrema."