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Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts.In 1946, he sold the initial 300-kilogram (660 lb) batch of Pasta Gianduja, derived from gianduja.
Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts.In 1946, he sold the initial 300-kilogram (660 lb) batch of Pasta Gianduja, derived from gianduja.
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