Presented with great enthusiasm the Calendar 2024, first semester, of the courses organized by the Italian Association of Oyster Farms (AIOST), the first association in Italy dedicated to the training of a new professional figure in the restaurant industry : the oyster farmer.
Being part of AIOST represents an immersion in the fascinating world of oysters and seafood, offering the opportunity to participate in courses, events and conferences related to oyster farming. Here, then, is presented the 2024 calendar for becoming an oysterman. This is shaping up to be an important chance for restaurant professionals and enthusiasts, allowing them to delve into the issues of a market that is still little known, and to enter the world of work with a high-level cultural, sanitary and technical approach.
AIOST Courses.
The calendar of 2024 courses, coordinated by professionals from each relevant field, aim to train the figure of the Oysterman. The latter not only becomes a spokesperson for sea culture but also assumes a relevant role in the professional sphere.
During the presentation of the AIOST First Semester Courses, the key topics, “Who is an oyster farmer?” and “What are his main skills?” were covered. A basic insight into the world of oysters enriched the discussion, highlighting the importance of this figure in the gastronomic context.
AIOST is the brainchild of Daniele and Simone Testa, owners of the Punto Nave restaurant, together with Alessio Cutino, catering manager and consultant. Daniele Testa serves as president, while Alessio Cutino is the vice president and head of training. From the very beginning, they signed a memorandum of understanding with the Experimental Zooprophylactic Institute of Southern Italy, headed by Dr. Antonio Limone, to initiate serious training courses for oyster farmers in the restaurant industry. These experts will be responsible for selecting oysters to offer to customers and explaining their properties, thus helping to elevate the dining experience on the premises.
The courses-which will be held in Battipaglia, Ortona and Pozzuoli-are divided into 10 classes. Two hours divided by theory part and practical tasting part. It starts from the history of oyster farming, opening techniques, through the anatomy and physiology of bivalve mollusks, analyzing all sanitary aspects. Techniques of tasting, breeding. A well-rounded course aimed at training an important figure who will be the benchmark in quality seafood catering.
For information and details on the course calendar click here: https://associazioneitalianaostricari.it/formazione/
