Francesco Rivella, the Italian chemist celebrated as the “father of Nutella,” passed away on Valentine’s Day at 97. His death coincides with the tenth anniversary of Michele Ferrero’s passing, the founder of the Ferrero company.
Born in Italy, Barbaresco, whose career with Ferrero began in 1952, joined the firm when he was 25 and recently graduated with a degree in bromatological chemistry from the University of Turin. Initially, he worked in Ferrero’s “room of chemistry,” a workshop for inventors where, with precise detail, he and his team mixed and purified foods and created new foods.
One of their first innovations was their solid hazelnut paste and chocolate loaf, Giandujot, produced in 1946. They invented their creamier, spreadable alternative, SuperCrema, in 1951. The endless pursuit of perfection of Rivella and Michele Ferrero led them on a journey of tasting confections worldwide. The idea, however, was not to recreate them but rather perfect them, resulting in them producing their legendary Nutella in 1964.
For many, Nutella isn’t merely a hazelnut-chocolate spread but a memory from their childhood, a source of comfort, and a global phenomenon. But not very many know the man who played a key role in its formula. Born in the small town of Barbaresco, Italy, Francesco Rivella had a passion for chemistry, which led him to revolutionize how people ate chocolate.
Rivella wasn’t a scientist, however. He was also somewhat of an artist. He understood taste isn’t merely what we experience and worked doggedly to achieve the perfect proportion of hazelnuts and cocoa for Nutella. His dedication to quality was unrelenting, with the best possible ingredients and texture. Beyond the laboratory, Rivella’s influence went far and wide. He was a prominent chemist, even president of the Order of Chemists of Piedmont. But deep down, he remained a humble inventor, more interested in the job than the fame.
Even after retirement, Rivella remained down-to-earth. He settled in Alba, cultivating fruits and playing pallapugno, a traditional indoor ball game. He lived a simple, contented life, with his family surrounding him—a son, a daughter, and seven grandchildren.
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Nutella isn’t a spread; it’s a global phenomenon. Millions of people celebrate every February 5th on what has been dubbed World Nutella Day, a symbol of the brand’s staying power. Part of its legacy can be credited to Francesco Rivella. His efforts made Nutella not only a chocolate spread but also an experience for people from around the globe who still indulge in their toast and crepes directly from the jar.
On February 17, friends, family, and devotees went to Alba for their final goodbyes. Rivella will be laid to rest in his birth town of Barbaresco, but his legacy will be with every spoon of Nutella eaten everywhere on earth.
