A dream I had since I was a child: not to be a football player or an astronaut, but a journalist. Learning the art of telling the story … of health and of flavour.
To write about taste, cooking, and health: an ambitious goal and a stimulating challenge. A passion for the written word has been with me for many moons, coupled with my constant search for intellectual coherence and honesty.
Missione leggerezza (Mission: Lightness)
The richness and opulence of menus that contain dozens of courses can make us think that the pleasure of taste is synonymous with excess. I believe we can take a different direction, where the taste of good food meets lightness. MasterChef Italia strengthened this concept, in which I believe strongly. Here you can find recipes and tips to eat well without compromising your health.
L’apericena non esiste (An Aperitif is not a meal)
My experience as a medical doctor and nutritionist has often met with a common objection from patients: ‘I can’t follow an eating plan because I eat out so often.’ That is an alibi that I have tried to question in this book. A method and a series of practical tips to stay healthy and keep in shape without giving up the taste for social life.
I write for those who look for something outside themselves:
an opinion, a new idea, or even just a word. A passion for writing expresses our wish to build a bridge between us and the others.
This is the sphere in which I love playing the role of writer and gastronomic journalist.
Since I was a child, I have always written for pleasure. I had the good luck and the opportunity to be able to devote myself to this activity after winning MasterChef Italia, thanks to the fortuitous beginning of a collaboration with leading newspaper La Stampa, whose then-editor, Mario Calabresi, believed in me to the point of entrusting me with a column that is now in its seventh year: DoctorChef.
I don’t like stereotypes, conformity, or sugar-coated opinions. On the contrary, I love the disruptive power of ideas, the possibility of challenging the reader by transparently expressing my thoughts about taste, food, and nutrition. I have been doing it for a few years now with DoctorChef, a column still published every Monday in the local pages.
I also write about restaurants and dining experiences, about my search for neglected or forgotten flavours, and about food culture and taste. I am fascinated by these topics, which are the focus of my professional activities.