In Italy, there is a long tradition of honey sensory analysis. The first honey sensory analysis course was held in 1979. In 1988 an Italian National Register of Experts in the Sensory Analysis of Honey was founded, and it was officially recognised by the Italian Ministry of Agriculture in 1999.

The Italian National Register of Experts in the Sensory Analysis of Honey is the body that ensures the validity of qualitative assessment and opinion on the botanical origin of 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 be recognised (certified) by the National Register, the honey sensory courses must match specific requisites established by and reported in the Register’s regulation. Teachers should belong to the “teacher body” of the register.

The Register officially validates the international classes we provide in English. In these classes, we also taste honey from all over the world brought by the attendees. You can read more info about the Italian National Register here, but alas, everything’s in the Italian language only.

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Honey Sommelier Certification
To enroll as a honey sensory expert for the Italian National Register, you need to complete all of the three levels and pass the final exam (the exam is part of the third and last course). You will receive a certificate for each Stage you complete to advance to the next stage. You can repeat any stage as many times as you want until you feel confident enough to advance to the next Stage; each level teaches different skills.
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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 practical lessons in which the future assessor is taught to sharpen their senses and learn to describe and memorize their sensory perceptions of the 18 unifloral Italian honeys. The course teaches a method through which honey is assessed and judged objectively.
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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 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 numerous practical exercises are done, particularly in the use of the forms used in judging the products. The course is focused on honey evaluation, and it completes the knowledge and skills of the assessors, giving them a complete vision of what honey sensory analysis is about. Furthermore, it prepares attendees to face the third and final stage in which their capabilities will be tested through a challenging three-day exam.
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LEVEL 3
The “Honey Sensory Course – Level 3” is essentially an exam 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 revising the most significant sensory characteristics of the 18 unifloral honeys, the practical and written exams begin and are held over three days. All tests are then evaluated. Everyone who reaches satisfactory results (the scoring system is explained during Stage 2) can apply to join the Italian National Register. Usually, the course is in Italian, but from time to time, the Register may organized a course in English. In recent years, it has been organized in December. The maximum number of participants is 20.