I was born and raised in Italy, surrounded by the strong, intense colors and ?
I was born and raised in Italy, surrounded by the strong, intense colors and ?avours of Sicily. My mother and my father passed down their love for travel, food and a passion for cooking and organic sustainable food.
Before I was a food writer, I worked as adjunct professor of Spanish Language at the University. In the context of academic research, I published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist I wrote about book reviews and tennis.
Food was the subject I thought about most, though, so, inspired by family recipes, and valuable Italian culinary heritage, I moved into writing about my experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of my food philosophy. My literary education (PhD in Iberian and Ibero-American Languages and Literatures) is the essential ingredient for a methodological approach to food writing.
I believe in the value of home cooking as an instrument of culture, knowledge and education. Knowing the ingredients, their seasonality and origin, means to cook in a conscious way. I love Italian food because it is simple, colorful, with a rich selection of valuable raw materials that vary from north to south of the country. Simplicity is a privilege that Italian women always grow in the kitchen.
Through food writing I love to describe this simplicity, which is also the key to my philosophy of life. My stories and recipes appear in some International food magazines. With New Holland Publishers I have published Panini: The Simple Tastes of Italian Style Bread and The Rustic Italian Bakery.... Read more.