Publications History

A life dedicated to spreading wine culture

The Works of Giuseppe Vaccarini

Giuseppe Vaccarini has dedicated his career not only to the practice of sommellerie, but also to dissemination and training through numerous publications. His books represent a heritage of knowledge that has trained generations of professionals and wine enthusiasts.

Creator and Coordinator of the A.I.S text Collection in 1993, of which he is also Author or Co-author (8 books).

Main Publications

Cover Sommelier from passion to profession

Sommelier, from passion to profession

Hoepli, Milan - first edition 2025

The world of sommellerie is as fascinating as it is rigorous. This volume is aimed at both wine enthusiasts and those who wish to undertake the profession of sommelier. Defined by a well-known food and wine journalist as "the book that wasn't there, and that was missing", Giuseppe Vaccarini's work represents a gesture of extraordinary generosity: the author has chosen to share his encyclopedic knowledge, the result of decades of study and field experience, making available to all an unparalleled cultural heritage. The book describes with rigor and clarity the figure of the sommelier, illustrating wine tasting techniques and main beverages, food-wine pairing methods and service rules.

Category: Professional Training "The book that wasn't there, and that was missing"
Cover Food-Wine Pairing Manual

Food-Wine Pairing Manual

Giunti, Florence - 2007 (new edition 2022)

In this rich and detailed food-wine pairing manual, the basic criteria for evaluating the perception of the main food sensations and their preparation are set out with a list of clear and precise recommendations for wine selection, using tables for quick consultation, stimulating interest in a particular Italian or foreign recipe. This ambitious manual has not forgotten the recipes of "starred" chefs for which Vaccarini signs an ideal pairing, or some exotic cuisines with a wide range as well as when addressing the wine list. Finally, worth mentioning is the original contribution by Gualtiero Marchesi.

Category: Pairings New edition 2022
Cover The Beer Manual

The Beer Manual

Hoepli, Milan - 2015

Giuseppe Vaccarini, among the protagonists of national and international sommellerie, named "first beer sommelier" by the Commanderie des Cordon Bleus de France in 1983, was also the first to introduce the beer topic in sommelier training courses in Italy. This Manual is therefore an indispensable reference text for restaurant industry professionals and an extraordinary tool for promoting and enhancing beer as a beverage that can contribute to gastronomic pleasures.

Category: Beverages First beer sommelier in Italy
Cover The Great Book of Grappa

The Great Book of Grappa

Hoepli, Milan - 2017

Written by Giuseppe Vaccarini and Cesare Pillon, published by Hoepli, it is a fundamental work for those who wish to deepen their knowledge of grappa, the distillate that is a symbol of Italy. The result of meticulous research work, interviews and comparisons with Italian historical realities, the volume offers a complete guide to the history and culture of grappa, from its origins to the present day. The authors, recognized experts in the field of food and wine, address topics such as production, tasting and pairing of grappa, providing the reader with tools to navigate consciously in the vast panorama of available labels.

Category: Spirits Authors: Vaccarini, Pillon

Codex Series

The Codex series represents Giuseppe Vaccarini's most innovative work: the first systematic codification of operational techniques in the world of beverages and food. Each volume in the series establishes standards and methodologies that have become international references.

Water Codex I, II, III

Water sensory analysis

San Pellegrino-Acqua Panna - 2005

Coffee Codex vol. I, II, III

Coffee tasting methodologies

Nespresso - 2009, 2012, 2015

The New Ice Cream Code

Ice cream evaluation techniques

Giunti - 2009

Dark Chocolate Codex

Dark chocolate evaluation

Hoepli - 2018

Complete Bibliography

Main Works

  • The Great Gastronomic Encyclopedia, AA.VV., ed. Reader's Digest Selection, 1990
  • The Art of Flambéing and Carving in the dining room, A. Ghilardi & G. Vaccarini, ed. Bibliotheca Culinaria, Lodi, 1996
  • Italian wines, ed. Hoepli, Milan, 1997
  • Cheeses and wines, G. Vaccarini and C. Moriondo, ed. Bibliotheca Culinaria, Lodi, 1998
  • Dining Room-Bar Service Technique, vol 1 and 2, ed. Lucisano, Milan, 1998
  • Sommelier, profession of the future, ed. Association de la Sommellerie Internationale, 1998 (published in sixteen languages)
  • The DOC San Colombano, G. Brera, ed. EGRI & Associates, 1999
  • Wine, A. Calò, D. Cernilli, D. Lanati, G. Martelli, M. Sabellico, A. Scienza, G. Vaccarini, ed. Giunti Editorial Group, Florence, 1999
  • Cured meats and wines, Di Corato-Vaccarini, ed. Bibliotheca Culinaria, Lodi, 2001
  • Guide Italy of Wines and Taste, ed. De Agostini-Rizzoli Periodicals, 2004
  • Guide to wines of Puglia and Basilicata, ed. La Gazzetta del Mezzogiorno, 2004, 2005
  • Sommelier Manual: how to know, appreciate and evaluate wine and how to manage the cellar, ed. Giunti, Florence, 2005 (+ subsequent reprints)
  • Water Codex I, II, III, ed. San Pellegrino-Acqua Panna International Business Unit, 2005
  • Wine is: European grape varieties, Vaccarini, Moriondo, Modesti, Busso, ed. Gribaudo, vol I and II, 2007
  • Food-wine pairing manual, G. Vaccarini, ed. Giunti, Florence, 2007 (+ subsequent reprints) - NEW EDITION September 2022
  • The new Ice Cream Code, G. Vaccarini, ed. Giunti, Florence, 2009
  • Coffee Codex, G. Vaccarini, vol. I. II, III, ed. Nespresso, 2009, 2012, 2015
  • Banqueting & Catering, art, science, technology, G.Vaccarini, R. De Giuseppe, V.Matarrese, A. Quagliarella, ed. Biblioteca Culinaria, Lodi, 2009
  • The Sommelier Manual, Vaccarini, Larentis, De Nicola, Garofolin, ed. Hoepli, Milan, 2011. Second edition 2014
  • The Beer Manual, ed. Hoepli, Milan, 2015
  • Give yourself a smile even at the table, Cino Tortorella, G. Vaccarini, ed. ANDI, 2016
  • The Great Book of Grappa, Giuseppe Vaccarini and Cesare Pillon, ed. Hoepli, Milan, 2017
  • Dark Chocolate Codex, G. Vaccarini, ed. Hoepli, Milan, 2018
  • Sommelier, from passion to profession, ed. Hoepli, Milan, first edition 2025

Enogastronomic Collaborations

He has curated food-wine pairings for numerous enogastronomic books, including:

  • The Bibliotheca Culinaria collection on the following products:
  • • Mushrooms
  • • Snails
  • • Honey
  • • Vegetables and Legumes
  • • Cod, Salt cod and Stockfish
  • • Pork
  • • Pumpkin
  • • Terrines
  • • Plated Desserts

Upcoming Publications

Giuseppe Vaccarini continues his commitment to dissemination with new editorial projects in preparation. Stay updated on upcoming releases and ongoing projects.

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