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Francesco Rivella, known as the father of Nutella, died on 14 February 2025 at the age of 97, the Repubblica newspaper reported. Born in Barbaresco, Italy, in 1927, Rivella graduated in bromatological chemistry at the University of Turin and joined Ferrero in 1952 at the age of 25. There he worked alongside Michele Ferrero, the renowned entrepreneur and founder of the group, and was a key figure in the development of iconic products such as Nutella, as well as other famous sweets.
The Italian chemist played a crucial role in the creation of Nutella, which emerged in 1964 from a cocoa and hazelnut recipe. The story of the iconic cream began in 1946, after the Second World War, when a shortage of cocoa led Italian confectioners to devise a sweet mixture of hazelnuts, sugar and cocoa. Initially known as Giandujot, this paste was transformed into a spreadable product, laying the foundations for the famous Nutella.
Rivella, who retired in 1993, contributed to Ferrero’s growth, overseeing laboratories and helping to create other iconic products such as Tic Tac, Kinder Chocolate, Kinder Surprise and Ferrero Rocher. During his career, he was also responsible for opening Ferrero’s first factories in Germany and Normandy.
In addition to his work as a chemist and entrepreneur, Francesco also took up farming and pallapugno, a traditional Italian sport, after retiring from the world of work. His legacy lives on not only in the creation of Nutella, but also in the impact he had on the food industry, setting high standards for innovation and quality.
