Lavora presso MONINI Spa dal 2000 come Responsabile del Controllo Qualità del Laboratorio e Manager RD, dove ha anche gestito la sezione blending (2011).
Nel 2002 ha ideato e collaborato nello sviluppo di un software interno per la tracciabilità delle materie prime associate ai profili sensoriali. In seguito ha anche condotto uno studio interno sulla conservazione dei diversi oli extra vergini di oliva secondo i differenti tipi di packaging.
Nel 2007 si è occupato dello sviluppo di un metodo analitico automatico per la pulizia dei campioni di oli vegetali per analisi multi-residuali (metodo interno).
Nel 2010 è entrato come membro più giovane nella Commissione Tecnica del governo italiano per gli oli e i grassi.
Nel 2012 è stato relatore ad un workshop “Tecniche Cromatografiche Hyphenated nella Qualità degli Alimenti e Controllo della Contaminazione” presso l’Università di Udine.
Dal 2013 è membro di Federolio-Assitol come chimico esperto negli oli di oliva. In seguito diventa anche coordinatore del Gruppo dei Chimici di Federolio-Assitol (2016).
Fu coordinatore del comitato scientifico per l’organizzazione di un workshop nazionale negli anni 2017 e 2018 a Torino intitolato “I metodi di controllo, il controllo dei metodi. Dalla tecnica alla norma: gli oli come sistema modello”.
I have been a member of the Panel in the Marche Region since 2017. I am registered in the list of olive oil technicians and experts at the Ancona Chamber of Commerce, Regional Decree no. 268 dated 09/06/2015.
I attended the professional tasters’ course, lasting three years (2015/2016/2017), at Onaoo. I have participated as a taster in various olive oil events, both at an amateur level and as a jury member. I have collaborated with Onaoo as a coach for both individual and group online courses.
Being part of this association means sharing values of quality, expertise, and continuous training. It is an opportunity for professional growth and qualified exchange, allowing me to share my experience while actively contributing to the promotion of extra virgin olive oil culture.
I began my technical course at ONAOO in September 2022, building a strong foundation in extra virgin olive oil quality standards, and evaluation. In February 2023, I started the ONAOO Professional Tasting Course, further developing my sensory analysis skills and ability to assess EVOO based on official tasting methods. I completed my ONAOO course in November 2025.
Extra virgin olive oil is more than a product to me, it is a symbol of history, culture, and tradition that has been valued for thousands of years across the Mediterranean. From ancient civilizations that used olive oil for food, health, and daily life, to modern producers who preserve traditional methods while improving quality standards, olive oil has always represented purity, resilience, and connection to the land and people.
I am proud to be part of this long heritage by sourcing only exceptional EVOO and promoting oils that are authentic, fresh, and truly representative of their origin. I am committed to continuous learning and to maintaining the highest standards in quality, traceability, and transparency, so customers can experience olive oil the way it was meant to be fresh, healthy, and deeply rooted in history.
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