The Italian National Register of Experts in the Sensory Analysis of Honey
Honey Sommelier Certification

The Italian National Register of Experts in the Sensory Analysis of Honey developed the first honey sommelier - sensory analysis course 1979 and was formally  established in 1988. It is the body that ensures the validity of qualitative assessment and opinion on the botanical origin of Italian honey provided through sensory analysis. The Register guarantees an adequate and uniform professional base for the members and their qualification to be part of official tasting groups. In order to become a member (certified) by the National Register, you must complete all three level courses in person and pass the final written and oral exams. The instructors must be active members of the Register and have completed the approved teaching requirements. You can read more info about the Italian National Register here.

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The Honey Sommelier Certification
To enroll as a honey sommelier expert in the Italian National Register, you need to complete all of the three levels and pass the final exam (the written and oral exams are part of the third and last course). You will receive a certificate for each level you complete to advance to the next stage. You can repeat any course as many times as you want until you feel confident enough to advance to the next level; each level teaches different skills. For more information about Level 2 and Level 3 courses contact Raffaele Dall"Olio at raffaele.dallolio@gmail.com.
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LEVEL 1
The first course, called “Honey Sensory Course – Level 1″, lasts four days and requires 28 hours of lessons. It is a very intensive course with theory lessons that are alternated with interactive exercises for the students to sharpen their senses and learn to describe and memorize their sensory perceptions of the 18 unifloral Italian honeys. The course teaches a method of sensory analysis through which honey is evaluated objectively. The class is limited to 25 students.
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LEVEL 2
The second course is called “Honey Sensory Course – Level 2″. You must wait four or more months after you have completed the Level 1 introductory course. This course lasts three days and has seven hours of lessons per day. At this level, the main sensory characteristics of the 18 unifloral honeys are reviewed and there are numerous interactive exercises and challenges. The course is focused on honey evaluation through honey literacy, and identifying each of the 18 honey samples by smell and taste alone, Ultimately, it prepares students for the Level 3 course. The class is limited to 25 students.
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LEVEL 3
The “Honey Sensory Course – Level 3” is essentially 3 days os written , oral exams and tasting challenges organized solely by the Register at CREA and is only offered in Bologna, Italy. You can attend it three or more months after you have completed the Honey Sensory Course – Level 2. After reviewing the sensory characteristics of the 18 unifloral honeys, the practical and written exams begin and are held over three days. All tests are self evaluated. Everyone who reaches satisfactory results (the scoring system is explained during Stage 2) can apply to join the Italian National Register. The maximum number of participants is 20.