Knowledge about the South Tyrolean apple
There is a lot to discover and learn about the South Tyrolean apple. In the course to become an apple sommelier, apples are examined from all sides: from cultivation to quality assurance to varietal theory, from health and nutritional aspects to sensory analysis. The appropriate use of apples in gastronomy or legal backgrounds such as the designation of origin are also part of the training programme. In addition to the theoretical knowledge, the prospective apple experts experience the South Tyrolean apple at first hand during excursions.