Francesco Rivella, the Italian chemist credited with helping to develop Nutella, has passed away at the age of 97. He died on February 14, Valentine’s Day, in Alba, Italy.
Born in Barbaresco, Piedmont, Rivella pursued a degree in bromatological chemistry in Turin before joining Ferrero in 1952 at the age of 25. He played a key role in the company’s chemistry department, working on iconic products such as Nutella, Kinder, and Ferrero Rocher. As a trusted colleague of Ferrero founder Michele Ferrero, Rivella was instrumental in refining ingredients and flavors.
Beyond his contributions to the confectionery world, Rivella was a longtime friend of renowned writer and Holocaust survivor Primo Levi and served as president of the Order of Chemists of Piedmont. After retiring, he settled in Alba, where he devoted time to fruit farming and the traditional sport of pallapugno.
He is survived by his three sons, a daughter, and seven grandchildren. His funeral took place in Alba, and he will be laid to rest in his hometown of Barbaresco. His passing comes just days before the tenth anniversary of Michele Ferrero’s death.
