Interview with Monika Sut, the first female Pommelier in Italy.

Who is the Pommelier and what does one study to become one?

Becoming a Pommelier, an expert in apple and pear cider, requires knowledge of the history of cider, the varieties of apples used, the production phases and tasting techniques.

It is also important to be able to advise consumers on food pairings.

What is your story that led you to cider and then to become the first Pommelier in Italy?

My passion for cider was born after a trip to Copenhagen, where an experience of pairing with fruit juices made me rediscover my passion for simple and natural things, so after researching what was on the market that could satisfy all my needs, I concluded that cider was the right one for me, and knowing it better I understood its value and its enormous potential.

I decided to share this discovery because I think many people are unaware of how special cider is.

I don’t like wine or beer, but cider has a natural quality that I love.

What apples are used to produce it?

In the past, many varieties of apples were used to make cider, but today many of these have been lost.

Current issues related to ecology concern us all deeply and each of us must take a step to help our planet not to collapse.

I don’t pretend to convince people to eat crickets, but by promoting cider which can play an important role in promoting biodiversity and sustainable agriculture.

By pushing for the introduction of new, more resistant apple varieties suitable for the production of quality cider, we can help preserve old fruit species.

This not only enriches the flavour and quality of the cider, but also supports more sustainable and environmentally friendly farming practices.

How do you see the cider market today?

The cider market has great potential and we need to prepare ourselves to make the most of it.

It is essential to collect data and develop the industry to be ready for future opportunities. With a strategic approach, cider can become a popular beverage and a means to promote responsible farming.

Is There Room for Innovations and to “Reinvent Cider” in a Modern Way?

Cider is not well known in Italy, but there are people who are experimenting with new techniques and varieties. This is an exciting time for those who want to enter the world of cider, which offers opportunities for both agricultural entrepreneurs and creatives.

In a Country Like Italy Where Wine Dominates, Is Cider a Niche Beverage?

Cider could be considered an alternative to wine and, certainly, a very appreciated variant. In my house, both wine and cider are always present on the table, coexisting perfectly.

Do Young People Today Drink Cider?

Cider is still a niche drink because it is not yet very widespread, but those who try it often find it special. Young people, less influenced by prejudices, could easily appreciate cider.

With the right promotion and education, cider has the potential to gain a prominent place in consumer preferences.

Cider and Craft Beer: Competition and Rivalry or Do They Get Along?

Personally, I don’t like beer and I’m gluten intolerant.

Beer is bitter, while cider is sweet and natural. Although often associated with beer in pubs, cider is more similar to wine.

Would you advise young people to become Pommeliers?

I advise young people not only to become Pommeliers, but also to produce cider and work in the sector, which has great growth prospects.

As Kant says, if it’s important and you know how to do it, you should do it.