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 2025

Genunity, Quality, Tipicity, Bio, Biodynamic and Natural

Describing normal words sounds sometimes unusual ...

Reading 2 min read

Author Ettore Bellucci

Here is my own alphabet ...of course it represents my opinions, history and activites.

A Genuine Food stands for a real, fresh, not frozen, seasonal, maybe local -but not necessary-, correctly labeled item.
A Quality Food respects the criteria describing its safety, consistency, fitting for consumption, purity, labeling and hygiene.
A Typical Food belongs to its own Territory of provenance. Its sensory profile adheres to the descriptions described by the Consortium, area of production, label when DOP, DOC, DOCG, IGP, STG, De.Co. marked and checked by not only lab tests but also a professional panel.
Bio Food a.k.a. Organic Food, stands for a produced food using methods that comply with organic farming standards, which include avoiding the use of chemical fertilizers, pesticides, and synthetic food additives. Bio often refers also environmental sustainability and Cultural practices. Bio products have in all Eu countries a common identifier logo.
Biodynamic Food is an unregulated food by Eu, despite some different, misleading opinions, especially when the food is defined Novel Food. Biodynamic farmers in Eu are respecting tougher rules and production procedures than BIO producers though. From an holistic, closed-loop farm systems, soil vitality, and philosophical/spiritual alignment, biodynamic food represents a more intensive, premium choice.
A Nature Food, a. k. a. Natural Food, stands for an 'Immaculated Food', or, at least, a food that has 'suffered' only minimal external processing methods. This not-so-common English word fits perfectly, from my opinion, not just to a 'perfect, clean, perfect ripped/harvested food', much more as a food that passed ethical checkings instead. When we speak about 'Natural Agriculture' we cannot forget and quote Dr. Masanobu Fukuoka, a Japanise farmer, philosopher and scientist (1913-2008), that, by the way, inspired Permaculture and the 'no farming concept' (no plowing, no chemical fertilizers/compost, no weeding, no chemical sprays or herbicides, no pruning). Also, we need to underline his 'parallel thinker', Mokichi Okada (1882-1955) and his 'no fertilizer farming' a.k.a. Nature Farming, an organic agricultural system dated 1936.

— Ettore Bellucci

Gastronomy May 2026

Eating is an agricultural act

Wendell Berry, his essay The Pleasures of Eating, and what it really means 'to put a meal on the table'.

Gastronomy Mar 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.

Genunity, Quality, Tipicity, Bio, Biodynamic and Natural

Eating is an agricultural act

Three days at a raw-milk dairy in Europe

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