Learning objectives
The student should be able to understand any information about tasting of different eno-gastronomical products, related to their own terroir, and be able to evaluate such products.
Autonomy in the judgement in this case is fundamental, and shall be acquired together with the ability to effectively communicate the sensory perceptions.
Course unit content
Methodologies adopted to evaluate different kinds of foods and drinks, from an organoleptic point of view
Full programme
Tasting. The terroir. The Martinotti amd Classic methods. Modena Balsamic Vinegar. Craft beers, between fashion and tradition; hops and malt. Typical craft and industrial cheeses: Visits at producers’ sites.
Bibliography
-Quadrotti, 2007, Il libro completo della birra, De Agostini, Novara
-De Nicola S., Garofolin A., Larentis M., Vaccarini G., 2012, Il manuale del Sommelier, Hoepli, Milano
-Soldati M., 2006, Vino al Vino, Arnoldo Mondadori, Milano
-Peynaud E., Blouin J., 2007, Degustare il vino. Il grande libro della degustazione, Il Sole 24 Ore Edagricole, Bologna
-Salvaterra G., 1994, L’aceto balsamico tradizionale di Modena, Calderini, Bologna
-2012, Il gusto del formaggio. Conoscere le forme del latte, Slow Food Editore
Teaching methods
Lectures, to comply with the program; technical visits
