Pietro Ferrero was an innovative man. Double fist pump to this former pastry maker for fashioning the chocolate + hazelnut concoction famously known as Nutella.
The Italian household staple has been around for more than five decades. Its inception dates back to World War II, when cocoa was rationed. To extend the supply, Mr. Ferrero used hazelnuts, found aplenty in Northwest Italy.
Use of this genius creation is practically limitless—on bread, in a crepe, with fruit, even spoon-fed. It’s an especially good baking ingredient (for some delicious Nutella recipes, check out A Hungry Spoon). The hazelnut spread even pairs well with espresso. Add a little steamed milk and you’ve got a “bicerin” (pictured below).
The layered trio, served in a small glass, makes for a great after-dinner drink. Where to find it? Try San Diego’s Caffé Calabria, which serves a wildly good version. A single-shot is just $2.45, and it tastes like liquid gold. This drink alone makes the trip to 3933 30th Street well worth it.
Here, you’ll spot seasoned baristas creating many exceptional drinks, like the Caffe Viennese, a combo of espresso, honey, steamed milk and a dash of cinnamon. Or, the Caffe Mexicano, featuring espresso, steamed milk, chocolate, cinnamon, nutmeg and sugar. Sure, it seems a little cavity-causing, but decent if you can’t do coffee or espresso solo. If you’re a step ahead of amateur status and want your order a little more raw, go for the Hammerhead, a coffee + espresso combo that easily slaps you awake.