Seminars and conferences
  • Friday, October 13, 2017
  • 09:00 - 18:00
  • Memo
  • Girasole Room - East Hall
  • Mario Celotti Restaurateur, founding partner of A.D.A.M. (Association of Mineral Water Tasters), president-in-office and speaker
  • Giuseppe Amati Maitre d'hotel, founding partner of A.D.A.M., secretary-in-office and speaker
  • Saturday, October 14, 2017
  • 09:00 - 18:00
  • Memo
  • Girasole Room - East Hall
  • Mario Celotti Restaurateur, founding partner of A.D.A.M. (Association of Mineral Water Tasters), president-in-office and speaker
  • Giuseppe Amati Maitre d'hotel, founding partner of A.D.A.M., secretary-in-office and speaker

Sparkling, still, flat, semi-sparkling, naturally sparkling, oligomineral, filtered, purified, we can really lose ourselves in a sea of water.
We Italians are the world’s biggest mineral water drinkers, but we really know little about this product, which for most consumers, is a “huge unknown”.
The course objectives include the hedonistic, but no less important, goal of enhancing the use of water with meals by combining it appropriately with food, a way to enrich our food culture and discover a new taste, that of water.

CONTENTS 1st LEVEL

- Getting to know water.

- Classification of waters.

- The food and health principles of mineral waters.

- How to read the labels on mineral waters.

- Introduction to tasting 1: recognition of mineral waters.

- Verification and analysis.

 

CONTENTS 2nd LEVEL
- The principles of sensory analysis.
- Sensory perception.
- The sensory qualities of water.
- Introduction to mineral water tasting.
- Verification and analysis.

Anyone interested in attending the training courses, reserved for members of A.D.A.M. (Association of Mineral Water Tasters) and targeting restaurateurs, hoteliers and lovers of good food, can do so by joining A.D.A.M. and paying the annual subscription and fees.