The first "cultural" course for Master Sommeliers is born

The taste of wine isn't found in the glass, but in the brain activity of those who taste it. This is one of the points that Yale neuroscientist Gordon M. Shepherd has identified in his studies, which he summarizes in the book " Neuroenology: The Brain and the Pleasure of Wine " (Carrocci, 2025). And this is also the starting point of the new Master Sommelier Course by ONAV - National Organization of Wine Tasters, which has been committed to spreading wine culture for 75 years. Neuroscience, yes, but not only that. With the Master's formula, divided into full-immersion days lasting one weekend per month from March to June, the 50-hour program will address topics such as food anthropology, food culture, oil, balsamic vinegar, beer and spirits (including sake), wine and food pairings, and modern catering. This final part will take place at the three-starred restaurant "Da Vittorio" in Brusaporto, one of the most important gourmet restaurants in Italy . We will then discuss how the role of the sommelier is changing in the workplace and its opportunities. The course is open to Expert Tasters, Master Tasters, and Sommeliers who have completed the ONAV Level 2 course. Upon completion, a Master Sommelier license will be issued.

"Wine is certainly the protagonist of this course , but it exists within a broader context. According to the latest Federalimentare Censis report, over 93% of Italians consider food a cultural element of their identity, and wine is part of this culture, but not only. Hence the need we felt to offer a truly unique course with a holistic approach, " explained Vito Intini, President of ONAV.

The methodology requires, in addition to the application of tasting techniques, a comprehensive cultural approach to each element, food, wine, or topic of the course, a journey into the sciences of food and wine unparalleled in Italy. The lectures will be given by leading figures in the national food and wine scene, thanks to ONAV's ability to engage institutions, professionals, and top-level partners .

The instructors : Ernesto Di Renzo, anthropologist at the University of Rome Tor Vergata; Vito Intini, President of the National Association of Italian Vinegar and Vinegar Producers (ONAV); Claudio Maspes, ASPI; Agata Zani, master brewer; Ercole Aloe, agronomist and professional taster of virgin and extra virgin olive oils; Mario Gambigliani Zoccoli, owner of Acetaia Gambigliani Zoccoli and President of the Consortium of Producers of Ancient Vinegar Producers and the Association of Expert Balsamic Vinegar Tasters; Tommaso Tresoldi, ASPI Sommelier and ONAV Taster; Alessandro Brizi, journalist and food and wine professor; Vincenzo Russo, associate professor of Consumer Psychology and Neuromarketing at the IULM University of Milan and Scientific Director of the Behavior and BrainLab Neuromarketing Research Center at IULM University; Claudio Maspes, ASPI professor; Enrico Cerea, Executive Chef of the “Da Vittorio” restaurant.

For information and registration requests, please contact the secretariat at segreteria@onav.it