The Man Who Sweetened the World: Nutella Icon Francesco Rivella Dies at 97

Italy (The Uttam Hindu): Italian chemist Francesco Rivella, fondly known as the "father of Nutella," passed away on Valentine's Day (February 14) at the age of 97. Rivella was instrumental in the creation of the globally beloved hazelnut spread enjoyed in numerous countries, including India.

Rivella’s journey in the confectionery industry began at the age of 25 in 1952 when he joined an Italian chocolate and confectionery company, a dozen years before Nutella was officially introduced. He earned his degree in bromatological chemistry in Turin and soon found himself working in Ferrero’s specialized "chemistry room," where some of the brand’s most iconic products were developed. His role involved analyzing raw materials and perfecting blends to create distinctive flavors.

The Birth of Nutella

Rivella rose to the position of senior manager at Ferrero and worked closely with Michele Ferrero, son of the company’s founder. He played a key role in refining the Giandujot paste, an early chocolate and hazelnut confection first sold in 1946. Initially, this sweet paste was molded into a loaf that could be sliced and spread on bread, inspired by a local carnival character.

The recipe evolved into a smoother, more spreadable product called SuperCrema in 1951. After more than a decade of continuous refinement, the first jar of Nutella was officially introduced in 1964, quickly gaining worldwide popularity. The spread was first launched in Germany in 1965, followed by France in 1966.

Nutella’s immense global success led to February 5 being recognized as World Nutella Day, a celebration embraced by fans around the world. According to its official ingredients list, Nutella is made from seven key components—sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin.

Rivella’s Later Years

Following his retirement, Rivella devoted his time to fruit farming and the traditional Italian sport of pallapugno. He is survived by three sons, a daughter, and seven grandchildren.

His funeral was held in Alba, the town where he spent his retirement years. Coincidentally, Michele Ferrero, who succeeded his father in running the Ferrero company, also passed away on the same day a decade before Rivella’s death.

Rivella and Ferrero shared a deep passion for confectionery and traveled the world together, tasting chocolates and sweets—not to imitate them, but to enhance and perfect them, as described in the book Mondo Nutella (Nutella World) by Italian journalist Gigi Padovani.