He is an Associate Professor of Agricultural Mechanics (SSD AGR09) at the Department of Agricultural, Food, and Environmental Sciences (SAFE) at the University of Foggia.
He teaches courses in “Agricultural Engineering,” “Machinery and Plants for the Agri-Food Industry,” “Plants and Equipment for the Catering Industry,” and “Safety on Machinery and in the Workplace.”
He conducts multidisciplinary research, collaborating with national and international research institutes and companies for: (a) optimization of machinery for the food and olive oil industries in particular, and for the recovery of by-products and wastewater; (b) evaluation of machine/product/process interactions, with particular attention to the quality and physical-mechanical properties of products and by-products in the fruit and vegetable sector; (c) development of elevating work platforms for pruning and facilitated harvesting of tall trees; (d) development of olive harvesting shakers and analysis of vibration transmission; (e) precision agriculture machinery; (f) safety assessment of agricultural machinery pursuant to Directive 2006/42/EC and workplace safety pursuant to Legislative Decree No. 81 of April 9, 2008.
In the olive oil extraction sector, he has developed, studied, and optimized: 2F, 3F, and 2.5F water-saving decanters, destoning machines, crushing machines, malaxing machines, and heat exchangers. He has conducted studies on the use of microwave, ultrasound, and pulsed electric field technologies in the olive oil extraction cycle, examining quantitative and qualitative aspects in depth.
He is the author of over 100 scientific publications in national and international journals and conferences.
I hold a Master’s degree in Agriculture, specializing in fruit and nuts, and I have experience in food export marketing consultancy, supporting table olive and olive oil exporters in successfully entering European markets.
My professional activity includes market research and analysis of the European olive sector. I am the author of publicly available CBI studies on the European table olive and olive oil markets, providing insights into market trends, opportunities and requirements for exporters.
I have completed Step 1 and Step 2 in table olive sensory testing, as well as an online olive oil tasting course, and I am continuing my professional training in olive oil sensory analysis.
My work combines market knowledge, sensory analysis, quality assessment and technological developments in olive processing, with the aim of sharing expertise with producers and professionals and contributing to the development of the olive sector in Italy, Europe and worldwide.
I am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.
In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.
My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach
Table Olives Course
Andria
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils