About Giuseppe Vaccarini

Born in Miradolo Terme, a small village in the province of Pavia, near Milan in the North of Italy in 1952, Giuseppe Vaccarini has been a professional sommelier since 1972, and graduated with the high honour of Best Sommelier of the World in 1978 in Estoril (Portugal). Consulente di importanti industrie alimentari, Giuseppe Vaccarini è anche autore di numerose pubblicazioni e collabora con le principali riviste del settore enogastronomico.
In his long and prestigious professional adventure, he has been, not only a sommelier, but also director of the restaurant “Gualtiero Marchesi” in Milan, Italy (1978 – 1983), teacher of “sommellerie” Istituto Alberghiero Carlo Porta (1987 - 2010) and in some Universities Masters (SDA Bocconi since 2009 and Università Cattolica del Sacro Cuore di Piacenza (2005 – 2007). Consultant of important businesses of the alimentary industries, Giuseppe Vaccarini is also an accomplished author of numerous publications and collaborates with many specialized magazines in the field of food and wine.
During his career he has served as a technical committee member and Jury President for different national and international competitions, among which those for the title of Best Sommelier of the World A.S.I. in Venice (1986), Paris (1989), Rio De Janeiro (1992), Tokyo (1995), Vienna (1998), Montréal (2000), Athens (2004), Rhodes (2007), and Trophée Ruinart for Best Sommelier of Europe 1992, 1994, 1996, 1998, 2000, 2002, 2004, 2006. Former President of the Association of Italian Sommeliers (AIS) from 1999 to 2002, Vaccarini also served as President to A.S.I. – the Association de la Sommellerie Internationale from 1996 - 2004, where in the same arena was appointed, as the Managing Director of A.S.I. through September of 2007.
In June of 2007, Vaccarini founded the ASPI (Associazione della Sommellerie Professionale Italiana), the professional Italian sommeliers association, which is the member of the A.S.I. for Italy and the only one qualified for the selection of the Italian candidates for the Continental and World Competitions of Sommeliers.

Presentazione del nuovo libro Il Manuale della Birra

Presentazione del nuovo libro di Giuseppe Vaccarini, Il Manuale della Birra il giorno 18 Maggio 2015 presso il Ristorante Testina di Milano.

Feed the Senses di Mercedes Benz

Il Presidente ASPI, Giuseppe Vaccarini, all'evento Feed the Senses di Mercedes Benz Milano e il mensile Arbiter


Giuseppe Vaccarini since 1990 offers his highest quality of professionalism and his innovative consultancy to enterprises related to beverages and gastronomy business, helping them to achieve success. Hereby some significant collaborations:
Bormioli Roccocreator with designer Ugo Gonzaga of a range of glassware " Premium Professional"
Antica Gelateria del Corso, Il Codice del gelato, pairing ice-creams & wine
San Pellegrino & Acqua Panna, Water Codex I, II, III and training courses for mineral water tasting, pairings with food & wines.
Nespresso,Coffee Codex, Master Coffee Sommelier, Chef Academy, inpiration for the coffee cups "Ritual" (created by Studio Putman, Paris), coffee glasses "Reveal" (created by Riedel, Kufstein, Austria).
Saladini (Scarperia knives since 19th century), corkscrew for the BSE 2013 (Best sommelier of Europe A.S.I. 2013)
Birra Moretti, Le Birre Regionali (The Regional Beers).
My Sommelier, APP pairing food & wine, APP pairing food & beer.
Pommery, Champagne black label for the Italian market..
Il Mallo, sensorial profiles of traditional Italian liqueurs.

Training Courses

For over 30 years, Giuseppe VACCARINI (GV) has offered the full range of wine and other beverages courses for wine professionals and enthusiasts from around the world. Whether you are interested in wine qualifications, recognized by the most important professional, wine tastings or other beverages, master classes or food, beer, mineral waters, coffees and wine pairing events, then the GV courses are for you.
Hundreds of sommeliers and wine lovers in Italy and around the world have studied on his books to know and learn his methodologies and obtein food and beverages qualifications.


History and evolution of the profession, from Cupboard to Sommelier.

This course is intended to provide in the knowledge of the evolution of the profession of Sommelier and the wide possibilities of career for the young new generations. It focuses on factors that influence style, qualities, training and experiencies of the modern professional of the restauration.


Wines, Beers, Coffees, Mineral Waters

This course is intended to provide in-depth knowledge of a range of wines, beers, coffees, mineral waters. It focuses on factors that influence the style and quality of the beverages.
You will taste an important number various typologies of those beverages and will learn how to improve the analytical tasting skills to a high level of competencies using a systematic approach to tasting.


Matching Food with Wine, Beer, Coffee, Mineral Water

This course is intended to provide in-depth knowledge of a range of different food with beverages. It focuses on the perception of their sensations, their concordances and/or contrasts to find the balance and the harmony of the taste.
You will taste several varieties of food to discover their tastes and you will learn how to identify the beverage that is more suitable for the pairing.



This course is intended to provide in-depth knowledge of a wide range of wines of the mains wine Regions of France. It focuses on Champagne, Bordeaux and Bourgogne. You will taste several wines of each wine Region and discover their unique characteristics to reach a high level of competence using a systematic approach to tasting.