{"id":9611,"date":"2025-08-05T09:30:34","date_gmt":"2025-08-05T07:30:34","guid":{"rendered":"https:\/\/onaoo.com\/?post_type=registro&#038;p=9611"},"modified":"2025-08-05T09:59:49","modified_gmt":"2025-08-05T07:59:49","slug":"9611","status":"publish","type":"registro","link":"https:\/\/onaoo.com\/en\/registro-internazionale\/9611\/","title":{"rendered":"Tomaso Macchi"},"content":{"rendered":"<p>Tomaso, after extensive experience in various companies as a Manager and Executive, and now as a consultant, driven by curiosity and a strong passion for this wonderful product, olive oil, decided to undertake a training program aimed at deepening his knowledge and refining his tasting technique. To do this, he turned to the world&#8217;s leading and most prestigious school of sensory analysis, the ONAOO. He initially enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018. <\/p>\n","protected":false},"featured_media":0,"template":"","format":"standard","nazione":[79],"class_list":["post-9611","registro","type-registro","status-publish","format-standard","hentry","nazione-italy"],"acf":[],"_links":{"self":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/registro\/9611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/registro"}],"about":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/types\/registro"}],"version-history":[{"count":0,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/registro\/9611\/revisions"}],"wp:attachment":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/media?parent=9611"}],"wp:term":[{"taxonomy":"nazione","embeddable":true,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/nazione?post=9611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}