AN ALL-ROUND PASSION FOR FOOD AND THE CULINARY WORLD
My MasterChef experience brought home to me what motivates my own cooking. The real magic of food isn’t what it looks like on the plate, but how it tastes. My mission in the kitchen is clear: yes, I’m talking again about the aesthetics of taste.
For over 20 years, I have been helping people improve their relationship with food. As a medical doctor who specializes in nutrition, I believe that the first step towards well-being is learning to make the right choice.
Over the years, the relationship between restaurants, suppliers, and customers has changed radically, which is why consulting a food and taste expert is a strategic choice that pays dividends.
My childhood dream wasn’t to be a football player or an astronaut, but a journalist. To learn the art of telling a story… the story of health and of flavour.
IL DONCHISCIOTTE DEL CIBO CONTADINO
“È impossibile servire materie prime contadine, vegetali selvatici e cibo cotto al momento, con cinquanta coperti al giorno”. Eppure qualcuno ci riesce con cinquecento! Infatti, per sfatare il primo emendamento della ristorazione europea, sono volato in Albania, a Fishtë, per
BENVENUTA TRADIZIONE CONTEMPORANEA
L’emorragia di italianità, stigmatizzata da Elon Musk, che non riguarda solamente la popolazione ma anche la ristorazione tradizionale, non mi preoccupa.Con una cittadinanza che invecchia, una cucina che non si rinnova, una mancanza di entusiasmo, di prospettive, di visioni, di
Il prezzemolo vero del mercato di Ballarò
Il prezzemolo, abusato in tutti i piatti di pesce della cucina italiana contemporanea, può rovinare qualsiasi sapore. A meno che non sia prezzemolo vero… Scopriamo quale.
Food Tips at the times of Coronavirus
“What to eat in these stay-at-home days?”. Everyone is asking me. Here are some simple tips for you…
Effects of water consumption on food flavours
Science and the Future 2.
“Good criticism must be paid by newspapers and must be paid well”
The winner of MasterChef Italia 2014, medical doctor and nutritionist, today also a food and wine critic: “A good journalist pushes chefs to stand up against the homogenization of Italian cuisine. Yet a restaurant critic must be truly independent in
