Born in Imperia in 1994 and resident in Chiusavecchia (IM), a small village where the family business is located. He pursues the Diploma at Business Linguistic High School in 2014. He is firmly determined to carry on the family tradition in the field of olive oil production, focusing on the control of the different production phases (cultivation, harvesting, crushing and selection of olives for the very start to the various packaging processes). From 2016 he is included in the “Elenco Nazionale Tecnici ed Esperti degli oli di olive vergini ed extravergini” with DD 606/16 of Liguria Region. In 2017 he participates in the International Course of Olive Oil Cultivation, Olive Oil Extraction and Sensory Analysis of olive oils organized by Accademia Nazionale Dell’olivo e Dell’Olio and by ONAOO. In 2018 he finished the three-year course and obtained the Qualification of ONAOO Professional Taster.
OLIVE OIL CULTURE
In recent times, organizations that deal with olive oil tasting training have multiplied. It follows that more and more people graduate as tasters.
On one hand, ONAOO is pleased to have been the initiator of a phenomenon that interests because it creates an “olive culture” that is perceived as a necessity for market and consumers.
Considering our experience, we can say that follow the whole ONAOO path is a distinctive hallmark as well as be enrolled in the INTERNATIONAL REGISTER OF ONAOO PROFESSIONAL TASTERS
This entry opens the door to all the opportunity that the oil world offers to the professional taster and is a real value, not only added, but fundamental, for the definition of an effective and convincing operating profile.