Francesco Rivella, the Wizard Behind the World’s Favorite Spread
On February 14, 2025, the world lost a culinary icon: Francesco Rivella, the enigmatic chemist who created the ubiquitous hazelnut spread, Nutella. At the age of 97, he left an enduring legacy as the mastermind behind one of the most iconic recipes in history.
Despite his low profile, Rivella’s contributions to the global palate are immeasurable. In 1949, the 25-year-old chemistry graduate joined the burgeoning Ferrero company. The company had already been producing a hazelnut spread called "SuperCrema," created by Pietro Ferrero to combat post-war chocolate shortages. However, it was Rivella who transformed the product, concocting the modern Nutella recipe in 1964 through meticulous experimentation in the company’s chemistry lab.
Rivella’s ingenuity extended beyond the secret formula. He also coined the evocative name "Nutella," a nod to "nut" in English and "nuss" in German for hazelnut, with the diminutive suffix "ella" adding an Italian flair.
The success of Nutella was meteoric. In the 1970s, Ferrero expanded its factories across Europe, followed by a global push into the United States and Asia in the 1980s. Accompanied by clever marketing campaigns, Nutella transitioned from a mere indulgence to an indispensable breakfast staple.
Rivella’s close friendship with Michele Ferrero propelled him through the company ranks. In 1973, he became Assistant Director of Fundamental Research, overseeing Ferrero laboratories in Italy, France, and Germany. He retired in 1993, leaving an indelible mark on the company.
"Francesco Rivella was one of the historical directors of Ferrero, a personal friend of Michele Ferrero, and the inventor of the name Nutella, an essential part of the history and memory of Alba," remarked the Alba Rotary Club, where Rivella was a prominent figure.
The enduring popularity of Nutella is a testament to Rivella’s ingenuity. The French alone consume 80,000 tons of Nutella annually, generating a staggering €1.23 billion in revenue. More than a quarter of the world’s Nutella consumption occurs in France, with the Villers-Écalles factory producing a staggering one million jars daily, 70% of which are consumed within the country’s borders.
Rivella’s passing is a profound loss for Ferrero and the countless Nutella enthusiasts worldwide. His legacy as the creator of a culinary icon will forever be etched in the annals of culinary history.
