What does Ettore Bellucci do?

Ettore Bellucci is a hospitality consultant based in Spoleto, Italy. He works with restaurants, hotels and food producers on concept, operations, food-and-beverage strategy, and the tasting and selling of extra-virgin olive oil.

Where is Ettore Bellucci based, and where does he work?

He is based in Spoleto, in Umbria, central Italy, and works with clients across Italy and Europe — on site and remotely.

What kind of consulting does he offer?

Three areas: restaurant consulting (from concept development to daily operations), hotel F&B strategy (breakfast, restaurant, bar and room service designed as one programme), and olive-oil masterclasses for teams and producers.

Does he run tastings and workshops?

Yes. He leads olive-oil tastings, raw-milk cheese workshops and regional Italian food-and-wine journeys for hospitality teams, producers and private groups. Upcoming sessions are listed under Activities.

How can I get in touch with Ettore Bellucci?

Write a few lines about your restaurant, hotel or product through the contact form, or email ettore@ettorebellucci.com, and he will find a time to talk.

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Gastronomy · March 2026

Three days at a raw-milk dairy in Europe

What I learned in seventy-two hours of watching cheese being born — slowly, and on someone else's clock.

Reading 3 min read

Author Ettore Bellucci

Among my best ever food experiences I cannot forget and quote cheeses.

When I received from UNISG University (Carlo Petrini, Faculty of Gastronomic Science in Bra, Pollenzo, Italy) the challenging task to organise workshops and road tours about raw milk cheeses I decided and I headed to Somerset, to learn more about the local Cheddar production.

Somerset (first lesson)...is a gorgeous territory. Should you be able to drop there, please do not hesitate.
Somerset Cheddar - I was focused only in the raw milk production- is still crafted respecting old looking, traditional, wooden hand-made tools and also cows are locals. They spend the most of their time outdoor, and their summer production is not just great but 'Royal'.A rich, complex flavoured cheese with absolutely a distinctive texture.

This needs a further explanation...Prince Charles, (he was still Prince in the 90')...rescued the Great Britain tradition to produce raw milk cheeses fighting (beside Italy) 'against' the Nordic Eu countries that tried to kill history on the name of 'Hygiene'. Not that easy to judge who was right though. Anyway, Cheddar survived as well as Parmigiano Reggiano, and many other delicious cheeses. Like Devon Blue, Gorgonzola, Manchego, Camembert, Roquefort, Gruyere and Fontina, not to mention many others.

As a matter of truth, my road tour about raw milk cheeses had started at Baud et MIllet, the most famous cheese-restaurant in the historic heart of Bordeaux, where Guests, accompanied by the staff, can choose among more than 100 different varieties exposed 'en vitrine' (leche vitrine didn't fit, lucky me, simply because I had the possibility not just to see but to taste some of them, in great pairings with wines from the Region. Still, after more than 30 years, I do remember a couple of glasses ...but this is another story.

Back to Italy, I visited Marche and Umbria, made all agreements and understood that, in these two regions, the business was advocated to the 'Woman of the House' (La Casara).

She was controlling all the steps of the production, not to forget the selling and .. keeping the safe under her own control. Other members of the family being assigned to other tasks, to be shepherds and to spend all the time outside.

The artisanal raw milk Pecorino -from both Regions- are quite often cave aged, with the sheep grazing around on herbs, pasture and wild plants.

Be sure, the result is as gorgeous as in your best dream ever!

— Ettore Bellucci

Tourism Oct 2026

The value to be small

Lets go back to the values, Integrated Relational Tourism helps who helps.

Tourism Aug 2026

Please hotels are neither airlines, nor fast food!

(Letter to General Managers)

Tourism Aug 2026

Integrated Relational Tourism is what AI cannot give you and it will never give you

Relational experiences cannot be booked on a platform. Authentic stories, community heritage, local...

Three days at a raw-milk dairy in Europe

The value to be small

Please hotels are neither airlines, nor fast food!

Integrated Relational Tourism is what AI cannot give you and it will never give you

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