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.

←Back to writing

Agriculture · July 2025

Carlin Petrini, in three lessons.

A debt I have never properly repaid. What he taught me about taking food seriously without taking oneself seriously.

Reading 1 min read

Author Ettore Bellucci

A debt I have never properly repaid. What he taught me about taking food seriously without taking oneself seriously.

Full essay to follow.

— Ettore Bellucci

Agriculture Dec 2025

A letter to a young sommelier.

Advice I wish someone had given me when I was thirty. Mostly: be more curious, and less certain.

Agriculture May 2025

On falling out of love with the Mediterranean diet.

Or rather, on the false versions of it we now eat. Ancel Keys would not recognise our supermarkets.

Have a project to talk about?

Write a few lines about the room, the kitchen or the producer — and we'll find a time to talk.

Book a consultation