With a solid foundation in Economics and advanced degrees in Tourism Management, Journalism and Communication, Ettore Bellucci has dedicated his career to elevating the Ho. Re. Ca. sector across Europe and worldwide.
From teaching at hotel academies in Scandinavia to representing Italian Municipalities in Chicago and Philadelphia, from founding The Sense of Taste Food & Wines Centre to earning his A.I.E.S. Grand Maestro Sommelier qualification — his work is defined by a passion for authenticity, quality, and the true culture of identity.
Four chapters from a career spent between the lecture halls, lobby and dining rooms and the nature.
Trained in economics, Ettore went on to earn a master degree in tourism management ran by CST Assisi and Cornell NY, NY, alongside an honorary master in journalism and communication. He now serves as an expert on the examination boards of the Faculty of Communication Sciences.
Decades of responsibility across the tourism and Ho.Re.Ca. world — hotels, catering and banqueting companies, not to mention professional congress organisers — carried him from the promoting of Italian gems in Vienna, Munich and London to representing the Italian Food and Hospitality in U.S.A., France, Croatia, Malta.
From seven hotel academies across Finland to lecture halls in Chicago, Innsbruck and Florence, Ettore has spent his life passing on craft. As visiting professor and director of studies he has guided sommeliers, chefs and designers alike — most memorably on the path from the knowledge of olive oil to the design of its finest labels and bottles. Not to forget his lecturing at Slow Food University, Florence Industrial Design Faculty, University of the Third Age, Eu formation courses, academies, associations and more.
As certified sensory analyst of extra virgin and virgin olive oil -IOC- and a chartered food-and-wine sommelier, Ettore builds courses and tastings around oil, wine, cheese, chocolate and coffee for universities, ministries and associations. Founder of 'Il Senso del Gusto', he created an algorithm for the pairing of oil with food — taste, refined into method.