A Sommelier handbook: All my notes on wine and food in one book.

This book was inspired by an idea that came to me when I was an aspiring sommelier: I needed a compendium that was well-organized, streamlined, and intuitive to use for my studies.I was dashing from home to work and I had very little time so I used every free moment to study – when I was commuting on the train to every waiting minute, whatever the reason.This book gathers all my notes on wine and food, collected during AIS courses, faculty of Gastronomic Scienceslectures, and during 10 years as a wine blogger.I hope sincerely you will find it useful.A note to my non-Italian readersWhen I began working on the translation with the incredibly talented Angela Arnone, I often questioned whether I should adapt the food pairings, references, and in-depth discussions to better suit an international audience. Perhaps that would have been the easier choice. Certainly, it would have been the more “commercial” one.But I didn’t do it.I chose to keep the original version intact and offer a purely Italian perspective on wine. Even though I truly believe Italy plays a central role in global food and wine production, I’m not overly patriotic - that wasn’t my motivation for this decision.My greatest wish with this book is to give you a pair of *Italian eyes*. To let you see this beloved subject from a different perspective. Most of all, I want to introduce you to the food and wine culture of my country in its most authentic form.If this book was my way of learning technical English, I hope it becomes your way of learning about Italian wine and cuisine.Of course, this applies whether you're preparing for a sommelier exam or simply deepening your knowledge of a topic you’re passionate about so much so that you decided to invest in a book that is quite demanding (in length, price, and complexity).Thank you from the bottom of my heart for trusting me. Read more