Italian chemist Francesco Rivella, renowned for inventing Nutella, passed away on February 14. He was 97.
In Italian media, Rivella was known as the “father of Nutella.”
Rivella was born in Barbaresco, Piedmont and studied bromatological chemistry in Turin before joining Ferrero in 1952.
At the age of 25, he began working in the company’s chemistry lab in Alba, where he played a key role in developing several iconic products, including Kinder and Ferrero Rocher.
His extensive knowledge of raw materials, refining techniques, and flavour blending was “instrumental” in shaping the taste and texture of Ferrero’s popular treats, contributing to their global success, reports said.
Over the years, he advanced within the company, ultimately becoming a senior manager and a close associate of Ferrero’s founder, Michele Ferrero.
The initial version of what would later become Nutella was named Giandujot, inspired by gianduja—a chocolate and hazelnut confection—first sold in 1946.
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By 1951, the paste had been “transformed into a creamy new product that was easier to spread,” as noted on Nutella’s website, and was called SuperCrema.
In his book Mondo Nutella (Nutella World), Italian journalist Gigi Padovani recounted how Rivella and Michele Ferrero travelled the globe to acquire sweets “not to copy them, but to improve them.”
Rivella’s funeral is set for Monday in Alba, where he resided after retiring, and he will be buried in Barbaresco, according to reports.
