Question: What hazelnut spread is placed in an espressino?

Context articles: Akki rotti
Nocilla
Nutella
Gianduja (chocolate)
Hazel
Eurocrem
Hazelnut butter
Pseudomonas avellanae
Espressino
Nudossi

Akki rotti (Kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ ) is a rice-based breakfast item unique to the state of Karnataka, India.
 "Akki rotti" means "rice bread" in the native language, Kannada.
 It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft.
 Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough.
 Oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle ("rotti").
 A small amount of oil is spread over it and the griddle is placed over heat till the "rotti" turns golden brown.
 Akki rotti is served hot and is eaten along with chutney.
 A dash of butter or ghee with akki rotti is also preferred.
 Another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.
Nocilla is a hazelnut and chocolate spread similar to Nutella.
 It is sold in Spain and Portugal.
 It was first launched in the late 1960s, and since 2002 is manufactured by Nutrexpa.
Nutella ( ; ] ) is a brand of sweetened hazelnut cocoa spread manufactured by the Italian company Ferrero that was first introduced in 1965, although its first iteration dates to 1963.
Gianduja or gianduia (] ; Piedmontese: "giandoja" ] ) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814).
 The Continental System - imposed by Napoleon in 1806 - prevented British goods from entering European harbours under French control and put a strain on cocoa supplies.
 A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin.
 Based on Gianduia, Turin-based chocolate manufacturer Caffarel invented Gianduiotto in 1852.
The hazel ("Corylus") is a genus of deciduous trees and large shrubs native to the temperate Northern Hemisphere.
 The genus is usually placed in the birch family Betulaceae, though some botanists split the hazels (with the hornbeams and allied genera) into a separate family Corylaceae.
 The fruit of the hazel is the hazelnut.
Eurocrem (a shorthand for Eurocrem Takovo) is a two-colored (brown and white) hazelnut- and vanilla-flavored sweet milk chocolate spread, produced by a Swisslion Group factory in Gornji Milanovac, Serbia, about 120 km south of Belgrade.
Hazelnut butter is a food spread made from crushed and blended hazelnuts.
 More commonly found in Europe, hazelnut butter is also familiar when mixed with chocolate as an ingredient in Nutella.
 Hazelnut butter is available in both crunchy and smooth varieties, and can be made from either raw or roasted hazelnuts.
Pseudomonas avellanae is a Gram-negative plant pathogenic bacterium.
 It is the causal agent of bacterial canker of hazelnut ("Corylus avellana").
 Based on 16S rRNA analysis, "P. avellanae" has been placed in the "P. syringae" group.
 This species was once included as a pathovar of "Pseudomonas syringae", but following DNA-DNA hybridization, it was instated as a separate species.
 Following ribotypical analysis "Pseudomonas syringae" pv.
 "theae" was incorporated into this species.
Espressino (not espresso) is an Italian coffee drink made from equal parts espresso, Nutella all over the wall of the cup, with some cocoa powder on the bottom of the cup and on top of the drink, and a part of milk as well.
 An espressino freddo is a cold coffee drink with differing ingredients.
 It is similar to the marocchino and bicerin.
Nudossi is a brand-name of a hazelnut bread spread manufactured by the company Vadossi.