Wine & Food Specialist – Sommelier

Le attività ispettive e gli indici di qualità nelle strutture ricettive e nella ristorazione, tra stelle stalle e standard (in)esistenti

Le attività e le tecniche ispettive e di controllo a tutela dell’azienda e del cliente nelle strutture ricettive e di ristorazione

Parma, 18-19-20 Maggio 2020

testo

21st – 25th October 2019 Pienza – Tuscany (Italy)
5-days intensive course to recognize, choose, taste, match and enhance Wines & Foods with Style and Taste.

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.

Destinatari

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.

Docenti

Nicola Simone

PhD, biologist

18 yrs experience in R&D on olive growing, olive oil quality improvement and vegetable oils’ chemistry. Member of italian and international official panels. Peer reviewer of many scientific journals”.
Official member of ISHS (International Society of Horticultural Sciences) and honor member of AUSHS (Australian society of Horticultural Sciences).

Mauro Martelossi

Academic Member of National Academy of Olive and Oil

He has extensive experience in food law and criminal law, with particular reference in the fight against fraud and counterfeiting food

Wenceslao Moreda

Researcher in the Food Quality and Characterization Department at Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC)

He is been actively involved in formative activities with IOC in several countries in Chemistry and Sensory Assessment of Olive Oil.
He is an active member of various expert committees, including the Expert Chemistry Committee, the Sensory Expert Committee and the Contaminant Expert Committee of the International Olive Council (IOC).
He has been the head of panel of the Sensory Panel of the Instituto de la Grasa for 15 years, Panel recognized by the IOC, accredited by ENAC (ISO 17025)