Francesco Rivella – the "Father of Nutella": The Life Story and Creation of the Legendary Chocolate Spread
On February 14, 2025, Francesco Rivella passed away at the age of 98. The Italian chemist played a pivotal role in the creation of the world-renowned chocolate-hazelnut spread Nutella. His contributions to the Ferrero company and the global confectionery industry are immeasurable.
Early Years and Career Start
Francesco Rivella was born in 1927 in the municipality of Barbaresco, located in the Piedmont region of northern Italy. After graduating from the Faculty of Chemistry at the University of Turin in 1952, he joined Ferrero, which at that time was a small family confectionery factory in the town of Alba. Rivella began his career in the company’s research department, focusing on raw material analysis and the development of new recipes for confections.
The Creation of Nutella
After World War II, Europe faced a cocoa shortage, complicating chocolate production. In search of alternatives, Pietro Ferrero, the founder of Ferrero, developed Giandujot paste in 1946—a mixture of cocoa and local hazelnuts sold in bar form. In 1951, a creamier version named Supercrema was introduced.
In 1963, Pietro’s son, Michele Ferrero, alongside Francesco Rivella, enhanced the recipe by adding sugar, palm oil, milk, and cocoa. The new product was named Nutella and was launched in 1964. Its unique flavor, creamy texture, and affordable price made the chocolate spread instantly popular in Italy and subsequently around the globe.
Expansion and Global Popularity
Nutella quickly captured the hearts of consumers, prompting Ferrero to embark on an extensive expansion into international markets. Today, the product is sold in over 160 countries worldwide, with annual production exceeding millions of jars. Francesco Rivella played a crucial role in developing the technology that achieved the perfect blend of ingredients and consistent product quality.
Personal Life and Legacy
Besides his work at Ferrero, Francesco Rivella was actively involved in scientific research and supported local initiatives. He was a close friend of writer Primo Levi and served as the president of the Chemists' Order of Piedmont. After retiring, he took up gardening and promoted the development of traditional Italian sports, such as palla-pugno.
Francesco Rivella left a significant mark on the history of the confectionery industry. His work resulted in not just a product but a global brand that became a symbol of pleasure and quality. Today, Nutella remains one of the most recognizable and beloved products in the world, continuing to delight millions of people.
Francesco Rivella’s funeral took place in his hometown of Barbaresco, where he was laid to rest alongside his family members. His legacy will live on in every slice of bread spread with the famous chocolate paste he helped create.
