Francesco Rivella, the Italian chemist credited with inventing Nutella, has passed away at the age of 97. Rivella died on February 14, leaving behind a legacy that transformed the confectionery world.
Renowned in Italian media as the “father of Nutella,” Rivella was born in Barbaresco, Piedmont, and studied bromatological chemistry in Turin before joining Ferrero in 1952. At just 25, he began working in the company’s chemistry lab in Alba, where he played a crucial role in developing some of Ferrero’s most iconic products, including Kinder and Ferrero Rocher.
His expertise in raw materials, refining techniques, and flavor balancing was instrumental in shaping Ferrero’s signature products, contributing to their global success. Over the years, Rivella climbed the ranks within Ferrero, eventually becoming a senior manager and a close associate of founder Michele Ferrero.
The origins of Nutella date back to 1946, when Ferrero introduced a chocolate-hazelnut paste called Giandujot, inspired by traditional gianduja confectionery. By 1951, the recipe had evolved into SuperCrema, a more spreadable version, before finally being refined into Nutella—which would go on to become one of the world’s most beloved spreads.
Italian journalist Gigi Padovani, in his book Mondo Nutella (Nutella World), highlighted how Rivella and Michele Ferrero traveled the world not to copy sweets, but to improve them.
Rivella’s funeral will take place on Monday in Alba, where he lived after retiring. He will be laid to rest in his hometown of Barbaresco, reports said.
