Francesco Rivella, whose name may not be as instantly recognizable as the iconic hazelnut spread he helped create, passed away on February 14th—Valentine’s Day—at the age of 97. While Pietro Ferrero conceived the initial idea for a sweet treat born from post-war cocoa shortages, it was Rivella’s expertise as a chemist that transformed that vision into the globally beloved Nutella.
Rivella’s passing marks the loss of a key figure in the food industry, prompting many to ask: Who exactly was he, and how did his contributions earn him the affectionate title of “Father of Nutella” in the Italian media? Read on to explore the life and work of Francesco Rivella and his pivotal role in creating the cultural phenomenon that is Nutella.
Francesco Rivella’s Journey at Ferrero
Born in Barbaresco, Piedmont, Italy, Francesco Rivella graduated with a degree in bromatological chemistry at the University of Turin before joining Ferrero in 1952. At just 25 years old, he started 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 blending helped perfect the taste and texture of these beloved treats, contributing to their worldwide success.
Rivella’s dedication and talent saw him rise through the ranks, eventually becoming a senior manager and a trusted associate of Michele Ferrero, the son of Pietro Ferrero—the visionary behind the original hazelnut and cocoa spread that later evolved into Nutella.
In his book Mondo Nutella, journalist Gigi Padovani highlighted Rivella’s commitment to innovation, noting that he and Michele Ferrero traveled the world sampling confectionery products—not to imitate them, but to refine and elevate Ferrero’s creations. Rivella’s ability to seamlessly blend tradition with innovation was instrumental in transforming Ferrero into the global confectionery powerhouse it is today.
Coincidentally, Rivella’s passing occurred on the tenth anniversary of Michele Ferrero’s death, who passed away on February 14th, 2015.
Francesco Rivella’s Legacy Outside Ferrero
Outside the confectionery industry, Francesco Rivella made significant contributions to chemistry, serving as president of the Order of Chemists of Piedmont. He also shared a close friendship with Primo Levi, the renowned Italian-Jewish writer and Holocaust survivor.
After retiring, Rivella settled in Alba, where he embraced a quieter life, dedicating his time to fruit farming and pallapugno, a traditional Italian ball game. A widower, he is survived by three sons, a daughter, and seven grandchildren. His funeral took place on February 17th in Alba, and he was laid to rest in his hometown of Barbaresco.
The History of Nutella
Nutella is a globally beloved hazelnut spread, a creamy concoction of sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin. Its story, however, is a fascinating journey of innovation and adaptation, beginning not with a spread, but with a loaf.
The origins of Nutella can be traced back to post-World War II Italy, a time of cocoa shortages. Pietro Ferrero, a pastry maker in Piedmont, sought to create a sweet treat using the abundant local hazelnuts. In 1946, he launched the first version of what would become Nutella, a solid block of hazelnut and chocolate paste called “Giandujot,” named after Gianduja, a local carnival character. This “sweet paste” was sold as a loaf that could be sliced and spread on bread.
Over the next few years, Ferrero continued to refine his creation. By 1951, the solid loaf was transformed into a creamier, more spreadable version called “SuperCrema.” This marked a significant step closer to the Nutella we know today.
However, the journey wasn’t complete. It took over a decade of further refinement before the recipe was perfected, leading to the creation of the first jar of hazelnut and cocoa cream in 1964. This marked the official birth of Nutella.
Since then, Nutella has become a global phenomenon, enjoyed in countless ways. Its popularity is so significant that fans even established World Nutella Day, celebrated annually on February 5th, starting in 2007. From its humble beginnings as a cocoa-scarce solution to a globally craved spread, Nutella’s history is a testament to the power of innovation and the enduring appeal of delicious flavor.