I couldn’t possibly include a recipe for the humble fluffernutter without giving a mention to it’s bigger and naughtier brother, the fluffatella. Just like the fluffernutter sandwich, this takes on a whole new level when toasted. There’s no two ways about it, this is pure evil and not for every day consumption (this is my Christmas morning treat/breakfast, but please don’t think any less of me for that confession!)Print this Recipe
- 2 slices of white bread
- 1 jar of Nutella
- 1 jar of Fluff marshmallow
Toast the bread.
Spread Nutella on one slice of toast and Fluff on the other.
Bring both slices together.
Welcome to my world.
The reason I specify white bread for both this and the fluffernutter is that, in my opinion, you don’t want anything to detract from the flavour delights of the gooey contents. The bread is merely a vessel and that’s how it should be.
An Italian baker called Pietro Ferrero invented Nutella. His home area of Alba, Piedmont, is renowned for its hazelnuts and he used them to create his first batch of 300kg / 660 lbs of Pasta Gianduja in 1946. This was originally a solid block but in 1951 he produced a creamy version called Supercrema. In 1963, Pietro’s son, Michael, revamped Supercrema in order to market it throughout Europe. And on 20th April, 1964, the first jar of Nutella came off the production line at the Ferrero factory. It is now one of Italy’s most famous exports and its 50th birthday was celebrated by the Italian Post Office with a special commemorative stamp featuring a jar. World Nutella Day is 5th February.Print this Recipe