Francesco Rivella, Pioneer of Nutella, Passes Away at 97

Francesco Rivella, an esteemed Italian chemist recognized as a key figure in the creation of Nutella, passed away on Valentine’s Day at the age of 97, according to multiple news reports.

Often referred to as the “father” of Nutella by the Italian media, Rivella was instrumental in developing this beloved hazelnut spread that has won hearts worldwide.

Early Career at Ferrero

Rivella joined the Ferrero company — a prominent Italian chocolate and confectionery manufacturer — in 1952. This was over a decade prior to the global launch of Nutella, reported Jam Press.

At just 25 years old, Rivella had recently completed his degree in bromatological chemistry in Turin. His expertise quickly became an asset to the Ferrero team tasked with crafting innovative and delectable products.

Role in Product Development

In the chemistry room at Ferrero, Rivella contributed to the development of some of the company’s most iconic products. His efforts involved extensive research into raw materials, blending a variety of components, and conducting taste tests to achieve the perfect flavor profile.

Through his dedication and expertise, Rivella ascended to the role of senior manager within the company, which was established in 1946 by Pietro Ferrero.

Collaboration with Michele Ferrero

Working closely alongside Michele Ferrero, Pietro’s son and successor, Rivella played a crucial role in shaping the company’s future, according to reports from Jam Press.

The Birth of Nutella

The original formulation of what would become Nutella was first introduced as Giandujot, named after gianduja. This confection, comprised of chocolate and hazelnuts, debuted in 1946.

Nutella’s website highlights that the initial recipe’s sweet paste was crafted into a loaf that could be sliced and spread on bread, inspired by a character from local carnival festivities.

Evolution of the Recipe

By 1951, this chocolate-hazelnut paste underwent a transformation into a new creamy format, known as SuperCrema. This redesign made the spread easier to enjoy on various foods.

However, it would take over a decade of evolution before the first jar of the legendary hazelnut and cocoa cream officially hit store shelves in 1964.

Global Exploration for Culinary Inspiration

In his book titled “Mondo Nutella (Nutella World),” prominent Italian journalist Gigi Padovani recounts how Rivella and Michele Ferrero traveled globally to discover sweets. They aimed not to replicate these treats but to improve and innovate upon them.

Ingredients of Nutella

According to Nutella’s official website, the spread consists of seven essential ingredients: sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin, harmoniously blended to create its signature taste.

A Day to Celebrate Nutella

In recognition of this iconic product, World Nutella Day, marking the annual celebration of all things Nutella, was established in 2007 and is observed on February 5 each year.

A Life Beyond Ferrero

Following his retirement from Ferrero, Rivella redirected his passion toward fruit farming and engaged in the traditional Italian sport of pallapugno, as reported by Jam Press.

He is survived by three sons, a daughter, and seven grandchildren, continuing his legacy through his family. Notably, Michele Ferrero passed away on February 14, 2015, exactly ten years before Rivella’s own death.

Final Farewell

Rivella’s funeral services are set to take place on Monday in Alba, where he resided after retiring from Ferrero. His final resting place will be in Barbaresco, as confirmed by various reports.

Fox News Digital has reached out to Ferrero for additional comments regarding Rivella’s passing and the profound impact he had on the culinary landscape.