• Francesco Rivella passed away on February 14 at the age of 97.
• He was widely regarded as the “father of Nutella.”
• Rivella’s funeral will take place on Monday in Alba.

Italian chemist Francesco Rivella, widely regarded as the “father of Nutella,” passed away on February 14 at the age of 97. Renowned for his contributions to the confectionery industry, Rivella played a crucial role in the creation of Nutella, along with other Ferrero classics like Kinder and Ferrero Rocher.

Born in Barbaresco, Piedmont, Rivella pursued bromatological chemistry in Turin before joining Ferrero in 1952. At just 25, he started working in the company’s chemistry lab in Alba, where he became instrumental in refining raw materials and perfecting flavor blends. His expertise was described as “instrumental” in shaping the taste and texture of Ferrero’s globally beloved treats.

Rivella’s career saw him rise to senior management, working closely with Ferrero’s founder, Michele Ferrero. The earliest version of Nutella, originally called Giandujot, was inspired by gianduja—a chocolate and hazelnut confection first sold in 1946. By 1951, the recipe evolved into SuperCrema, described on Nutella’s website as having been “transformed into a creamy new product that was easier to spread.”

Italian journalist Gigi Padovani, in his book Mondo Nutella (Nutella World), highlighted how Rivella and Michele Ferrero traveled the world collecting sweets “not to copy them, but to improve them.”

Rivella’s funeral will take place on Monday in Alba, where he spent his retirement. He will be laid to rest in his hometown of Barbaresco, as per reports.

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