"Chocolate Master:" inventor of world-famous Nutella spread dies at 97

Francesco Rivella, the chemist behind the beloved Nutella spread, passed away at the age of 97. A graduate of the University of Turin, Rivella joined Italian chocolate company Ferrero in 1952 and played a pivotal role in transforming it into a global giant. 

He passed away on February 14, coinciding with the death of the Ferrero founder ten years ago.

As part of Ferrero’s chemistry department, he worked on analysing raw materials and developing new products. 

Over the years, he rose to the position of senior manager and developed a close working relationship with the company’s founder, Michele Ferrero, who passed away in 2015.

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Rivella and Ferrero traveled the world tasting sweets to refine and perfect flavors. His contributions helped shape Ferrero’s success, making Nutella a household name worldwide.

Beyond his work at Ferrero, Rivella also served as president of the Order of Chemists of Piedmont.

In retirement, he pursued his passion for fruit farming and enjoyed the traditional Italian ball game pallapugno.

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The Nutella story begins after World War II, when Italy experienced a shortage of cocoa.  Rivella, working under Ferrero, created a paste of hazelnuts, sugar, and a small amount of cocoa.

Originally known as Giandujot, Nutella was sold in loaf form in its early days. Over time, it evolved into a thick, creamy paste and was marketed as "Supercrema."

The paste's taste was further refined, and it was sold in jars. Its name was then changed to Nutella, after which it became a globally cherished treat.