Archivio tag: val d’orcia


Sommelier Wine & Food Specialist – Intensive course – II Edition

not just wine sommeliers but real Wine & Food Specialists!

21st – 25th October 2019 Pienza – Tuscany (Italy)

5-days intensive course to recognize, choose, taste, match and enhance Wines & Foods with Style and Taste

Discover all the details! Download complete program and application form

A journey through the senses to discover the best wines and foods from different regions of Italy.
A training event for those who are not satisfied with becoming simple sommeliers, but real Wine & Food Specialists.
A specialist capable of choosing, serving and combining foods and wines of different origins with Stile & Gusto.

Today there is great interest in wine culture and in the field of gastronomy.
In this new frame, it is essential to have experts with a sound training, not only in vine growing and wine making, but also in its commercialization, preservation and service. The rules of traditional service have undergone changes according to the new wine glass designing, new guidelines for wine and food matching and better temperature adaptations.
Thanks to our multi-disciplinary approach, you will develop capabilities and skills necessary to manage the complex system of high-value foods and wines, whose quality is profoundly linked to the traditions and places of origin.

Discover all the details! Download complete program and application form


Olive Oil Connoisseur

an expert judge in matters of taste

an advanced level course for olive oil professionals according to I.O.C. norms and international standards

13th – 16th MAY 2019 – Pienza (SI) 



Download Complete Program and Application Form

Lessons in classrooms conducted in English by qualified teachers and panel leaders recognized by the I.O.C. , tasting sessions of olive oils and wines guided by professional olive oil tasters and wine sommeliers, perception olfactory tests for the comprehension of the different intensities (trial sessions for Physiological Aptitude Certificate for Olive Oil Tasting), a wonderful tour to discover spring landscapes and culinary excellences of Tuscany: these are only some of the ingredients of this olive oil, food and wine experience.

A special attention is dedicated to the marketing, oriented to the difference between countries and customs in the different markets and with a focus to the ways to turn costs into profit opportunities.

Theoretical & Practical lessons:

  • Sensorial analysis: innovative techniques to stimulate memory of organoleptic sensations to recognize smells, flavors, sensations, positive and negative attributes;
  • Olive oil extraction systems and techniques: secrets for product diversification and quality improvement;
  • Blending, bottling, labbeling and packaging: ethic and aesthetic for different markets;
  • Strategies and techinques to emphasize aromas, flavors and sensations for differentiation in olive oil usage in the kitchen, on the table and in the food industry.
  • The diverse “qualities” of olive oil: skills and tools for an informed selection and purchase of the product;
  • Olive Oil Marketing: promotional activities, strategies and incentives for commercial development;
  • Olive oil Chart for restaurants and retailers: communication techniques and strategies to guide consumers in choosing the “right” oil for each dish;
  • Guided Tasting sessions with more than 50 oils from different international origins and practical exercises
  • The various profile sheets and their uses (food industry classification, specialist classification, competitions)
  • Recognition of the positive and negative attributes.

Diploma e Certification

•Olive Oil Connoisseur Diploma (issued to all participants)
•Physiological Aptitude Certificate for Olive Oil Tasting- released after the participant has passed the selective four tests- (A certificate of fundamental importance to be part of a olive oil tasting panel)
All participants can register or update the registration in their respective sectors in the International Olive Oil Experts Registry: (Olive Oil Sommelier, Tasters, Panel Leader, Instructor, Master of the Mill)


Highly qualified instructors and panel leaders recognized by the I.O.C. will conduct the course in English.


For more information, please contact:

ph. +39 0521 184 15 31 – fax +39 0521 148 0029 – mob. +39 346 541 9847 – +39 347 49 13 924





10th edition

24th – 28th October 2016

Val d’Orcia (SI) – Italy


stickers_05A course for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals

This is a course that would suit food lovers, gourmets, food enthusiasts and professionals who want a deepen their knowledge of the whole production and commercial process of olive oil “from the earth to the plate”

Our goal is to offer a well balanced theory and practical course that will provide participants with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the table, in particular harmonization of olive oil and food pairing.

The olive oil sommelier is a professional that knows how to turn costs into profit opportunities in retail, restaurants and for consumers

At course completion, participants will have acquired skills and certification (Sensory Aptitude Certificate) entitling them to join the International Register of “Olive Oil Experts”.

These new olive oil professionals have the opportunity to be part of a professional olive oil evaluation panel or jurers in international olive oil competitions.

Olive Oil, Wine, Food & Relax

Download complete program and application form


  • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
  • Didactical material
  • The annual subscription at the Association IRVEA
  •  Five overnight stay – Check-in 23th October and Check-out 28th October 2016
  • Five breakfast buffet
  • Five light lunches buffet
  • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants
  • Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
  • Guided tasting of olive oil, wine, local artisan salumi and cheese
  • Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate
  • I.D. Olive Oil EXPERT / Sommelier Card 2017
  • Olive Oil Sommelier Apron
  • Professional Olive Oil Sommelier Pin
  • A selection the offi cial olive oil standard defects (I.O.O.C. – EU)


  • Suitable for all levels from beginner to advanced tasters
  • Minimum age 18 (although children are accepted accompanied by adults) 

Olive Oil Sommelier


More info

A course created and organized by the Olive Oil Academy


Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

Val d’Orcia since 10 years World Heritage site

The landscape of Val d’Orcia is part of the agricultural hinterland of Siena, which extends from the hills south of Siena to Monte Amiata.

Copyright: © UNESCO Author: Nomination File Image Source: Nomination File

Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

It is characterised by gentle and conical hills with fortified settlements on top occasionally broken by gullies and by picturesque towns and villages such as Pienza and Montalcino (the Brunello di Montalcino is counted among the most prestigious of Italian wines). It is a landscape which has become familiar through its depiction in works of art from the Renaissance painting to the modern photograph.

The landscape of the Val d’Orcia was celebrated by painters from the Scuola Senese, which flourished during the Renaissance. Images of the Val d’Orcia, and particularly depictions of landscapes where people are depicted as living in harmony with nature, have come to be seen as icons of the Renaissance and have profoundly influenced the development of landscape thinking

This is only one of the reasons that allowed that in 2004 the Val d’Orcia was added to the UNESCO list of World Heritage Sites

Immerse yourself in the magnificent Val d’Orcia in the heart of Tuscany with the Professional Olive Oil Sommelier Course



Erbe aromatiche ed Extravergine. Alla scoperta del gusto

Erbe, la scoperta del gusto

Quando l’uomo era ancora più simile alla scimmia, perché il cibo fosse più saporito e si conservasse meglio c’erano il fuoco e il sale. E solo allora ha cominciato a distinguersi dagli animali.

aromaticheMa a far nascere il gusto culinario è probabile che ci siano volute le erbe aromatiche e le spezie. E la loro conoscenza è stata a forza di mal di pancia.

Una comune origine lontanissima, forse la genesi dei primi scambi commercial tra zone boscose e lagune, tra deserti e montagne. Tanto ricercate e preziose da valere come l’oro, tali da essere conosciute (per esempio nella Venezia del XI secolo) come valide perfino per pagare le tasse.

Una parte importante insomma della nostra storia gastronomica e perfino della stessa medicina (sciroppi, decotti, impacchi, unguenti….) almeno fino al primo Seicento. E forse prima ancora identificate, senza nessuna conferma scientifica, come afrodisiache: un’illusione che definiva portentosa la radice della mandragola, una solanacea molto diffusa nei Paesi mediterranei come aveva riconosciuto il medico greco Dioscoride e confermato anche da Plinio il Vecchio (per la verità poco credibile in certi argomenti), ma ai romani invece bastavano lattuga, malva e ruchetta.

Per Columella, il grande agronomo, la ruca selvatica risvegliava ardori sopiti, mentre altri irriconoscibili erbe, non meglio identificate, finivano in decotti, distillati e perfino nei dolci. Sempre con le stesse speranze.
Ma nessuno ha mai confessato l’uso di questi incentivi…

Poi i tempi sono cambiati e si è finiti a ostriche e champagne che non c’entrano con le erbe ma che, si è sempre assicurato, avrebbero le stesse prodigiose qualità di certe erbe selvatiche….

Resta invece sicuro che tutte queste essenze, spontanee o coltivate, sono capaci di identificare una particolare cucina, di carne o di pesce, internazionale o locale, raffinata o popolare che sia, dove appunto le spezie e le erbe aromatiche sono riconosciute protagoniste. Anice, cannella, chiodi di garofano, noce moscata, peperoncino, zafferano….sono le spezie (polveri, foglie e cortecce essiccate) che danno quel qualcosa in più ad ogni piatto senza contare appunto il lato curativo (stimolanti, digestivi,
depuranti, tonici, sedativi….).
E le erbe aromatiche? Aglio, basilico, cipolla, finocchio, origano, prezzemolo, rosmarino, salvia, scalogno, sedano, timo… aromi freschi tanto comuni che li coltiviamo perfino in casa.
Sono sapori che misti o singoli si aggiungono ai cibi differenziandoli e che trasformano una qualsiasi cucina in un vero laboratorio del gusto. Ce lo confermano studiosi e cuochi.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

Erbe aromatiche ed Extravergine: crude, fresche, cotte, sono sempre buone!

Le erbe aromatiche sono da sempre parte delle culture culinarie di tutto il mondo.
Chi più chi meno, tutti le usano per esaltare i prodotti cotti o crudi che siano. Credo sia importante però usarle nel modo corretto; fresche e crude, emulsionate, tritate, ma di sicuro mai cotte a lungo.
Si possono utilizzare per insaporire e valorizzare pesce, carne, verdure, minestre, zuppe e dolci.
Durante il corso per Professional Olive Oil Sommelier che si terrà in Val d’Orcia, nel cuore della Toscana dal 13 al 17 ottobre 2014, si terranno varie dimostrazioni pratiche sull’utilizzo delle Erbe aromatiche con l’Extravergine per la finitura e la perfetta armonizzazione di ogni piatto.

In questa ricettina semplice, ma di effetto, dello chef Gregory Nalon, le erbe vengono utilizzate crude, fresche e cotte in sottovuoto a bassissima temperatura con dell’olio d’oliva.

Insalatina di gambero al curry con giardiniera in agrodolce ed erbette fumé
chef Gregory Nalon
Ingredienti per 4 persone:

n° 12 code di gamberone; g 5 curry; g 20 albume; g 30 cipolla di Tropea; g 30 cipolla bianca; g 40 peperone rosso; g 10 mix di erbe fresche tritate a coltello affilatissimo ( timo, prezzemolo, finocchietto, erba cipollina ); g 20 olio extravergine d’oliva affumicato alla salvia e rosmarino; g 15 olio extravergine d’oliva classico; g 20 aceto bianco; g 10 zucchero bianco; g 2 sale fi no; g 0,5 pepe bianco;1 foglia d’alloro; g 2 zenzero fresco; g 20 foglie di basilico.

Pulire i gamberi dal carapace, lavarli e spolverarli di curry dopo averli passati velocemente nell’albume leggermente battuto. Cuocere a vapore a 76° per 7 minuti sopra al basilico fresco.

Mondare e tagliare sottile le verdure, quindi mettere in sacchetto sottovuoto speciale per cottura e condire con lo zucchero, l’aceto, il sale il pepe e l’olio extravergine d’oliva non affumicato.

Chiudere e cuocere a 68° per circa 10 minuti. Abbattere in un altro sacchetto per cottura in sottovuoto, inserire le erbe miste a coltello e l’olio extravergine affumicato.
Chiudere e mettere in forno a vapore per 20 minuti a 68°.

Composizione del piatto:
Sistemare le verdurine in agrodolce csul piatto, porvi sopra i gamberi, condire con un po’ di sugo di cottura e l’olio alle erbe fume’.

Decorare a piacere e servire.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

di Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011
Professional EVOO Sommelier

Professional EVOO Sommelier: course confirmed – Subscrption still open



Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany

A 5 day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Olive Oil Sommelier.

WHEN & WHERE: Monday 13 October – Friday 17 October 2014 From 9am – 2pm in the classroom at: CASANOVA WELLNESS CENTER, San Quirico D’Orcia (Siena)

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An ‘Amazing Food Experience’ that also includes wellness, guided tasting tours and dinners to olive mills and wineries in the beautiful Montalcino region, home of the famous Brunello wine.

With a multidisciplinary approach to communication and marketing of olive oil and using innovative and alternative techniques, sensory analysis and organoleptic evaluation, we endeavour to highlight the Harmonisation of olive oil and food, both in the kitchen and on the plate.

What is an Olive Oil Sommelier?
A Professional Olive Oil Sommelier has a thorough knowledge of the full production process of olive oil – “from the grove to bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.

Our gaol is to offer a well balanced theory and practical course that will provide students with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the plate, in particular, the harmonisation of EVOO & Food pairing…

At course completion, participants will have acquired skills and qualification, entitling them to join the International Register of Olive Oil Experts and to be part of professional olive oil evaluation panels.

Contacts IRVEA South Hemisphere:

Mob. +61 403 872493  


pdficoDownload the complete programme and the application form

Professional EVOO Sommelier – fee included