{"id":1104,"date":"2023-11-06T09:31:54","date_gmt":"2023-11-06T09:31:54","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=1104"},"modified":"2023-11-06T09:31:54","modified_gmt":"2023-11-06T09:31:54","slug":"i-sommelier-dellolio-nuove-figure-e-nuovi-sbocchi-lavorativi","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/11\/06\/i-sommelier-dellolio-nuove-figure-e-nuovi-sbocchi-lavorativi\/","title":{"rendered":"I SOMMELIER DELL’OLIO, nuove figure e nuovi sbocchi lavorativi."},"content":{"rendered":"

I SOMMELIER DELL’OLIO.<\/h1>\n

Nuove figure e nuovi sbocchi lavorativi.<\/h2>\n
\n
\"cinque

5 campioni di olio da testare.<\/p><\/div>\n<\/div>\n

Da sempre l’olio extra vergine d’oliva<\/strong> rappresenta un prodotto che rispecchia la tradizione gastronomica del nostro paese. Negli ultimi anni, esperti del settore alimentare stanno cercando di valorizzare ancora di pi\u00f9 questa eccellenza gastronomica italiana con lo sviluppo di nuove figure come il sommelier dell’olio.\u00a0<\/strong><\/p>\n

Questo termine designa un esperto dell’olio capace di comprendere a pieno tutte le caratteristiche chimiche, biologiche e organolettiche del prodotto, legate alle tecniche produttive, alla cultivar<\/strong>, ovvero alla tipologia di oliva utilizzata, al territorio di coltivazione dell’olivo e al metodo di conservazione del prodotto.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I SOMMELIER DELL’OLIO. Nuove figure e nuovi sbocchi lavorativi. 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