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Francesco Rivella, the Italian chemist celebrated as the “Father of Nutella”, passed away on February 14, 2025, at the age of 97. His death coincides with the tenth anniversary of Michele Ferrero’s passing, the founder of the Ferrero company. Born in Barbaresco, Italy, in 1927, Rivella earned his degree in bromatological chemistry from the University of Turin. At 25, he began his career with Ferrero in 1952, joining the company’s “chemistry room”, where he played a pivotal role in developing new confectionery products.
Rivella’s most notable achievement was transforming the original hazelnut and chocolate paste, Giandujot, into a creamy spread. This evolution led to the creation of SuperCrema in 1951 and eventually Nutella in 1964. Throughout his tenure, he collaborated closely with Michele Ferrero, contributing to the innovation and perfection of several products that have become household names.
Beyond his professional endeavors, Rivella was a friend of writer Primo Levi and served as president of the Order of Chemists of Piedmont. After retiring, he dedicated himself to fruit farming and the traditional Italian sport of pallapugno in Alba. He is survived by three sons, a daughter, and seven grandchildren. His funeral was held in Alba, and he was laid to rest in his hometown of Barbaresco.
