THE beloved “inventor” of Nutella has died aged 97 after helping to create the world-famous hazelnut spread.

Ferrero chemist Francesco Rivella passed away on Valentine’s Day – exactly 10 years after the death of Ferrero founder and Francesco’s “right-hand man,” Michele Ferrero.

Dubbed the “father of Nutella,” Rivella contributed to the creation of the world’s most famous – and loved – hazelnut spread.

Born in Barbaresco, Italy, he began working at Ferrero in 1952 – before it became a multinational powerhouse.

Having just graduated in Chemistry from the University of Turin, at 25, he started off in the company’s “chemistry room”, where some of the brand’s most iconic creations were born.

He was part of the team responsible for studying raw materials to develop new products.

They blended, refined, and tasted ingredients in pursuit of the perfect flavours.

Over his long career, Rivella became a senior manager within the gargantuan company, working as Michele Ferrero’s right-hand man.

Journalist Gigi Padovani recalled in his book “Mondo Nutella” that the pair travelled the world to buy sweets “not to copy them, but to make them better”.

Rivella was a friend of the Italian-Jewish writer, chemist, and Holocaust survivor Primo Levi.

He also served as president of the Order of Chemists of Piedmont.

After retiring, he lived in Alba, where he dedicated himself to fruit farming and the traditional ball game “pallapugno”.

Rivella was a widower but leaves behind three sons, a daughter, and seven grandchildren.

His funeral will be held today in Alba, where he lived, and he will be laid to rest in Barbaresco.

It comes as a salami fortune heir was killed after a helicopter plunged into the grounds of a medieval castle in Italy.

CEO of the Rovagnati cured meats empire, Lorenzo Rovagnati, 42, died in the horror crash alongside two pilots who have been named in Italian media as Flavio Massa, 59, and Leonardo Italiani, 30.

The chopper plunged into the grounds of Castelguelfo di Noceto – which is owned by the Rovagnati family – just a few miles west of Parma in northern Italy.

Rovagnati is renowned for its Gran Biscotto cooked prosciutto, but it also makes salamis and mortadellas along with other processed meats.

Lorenzo was married and a father of two children with a third on the way, Corriere Di Bologna reports.

The late heir ran the salami empire with his brother Ferrucio.