My work experience is eclectic. Besides being a food writer, a cooking teacher, an olive oil producer and an innkeeper, I am also a PH. D with several international publications including The Proceedings of the National Academy of Science of the USA.

I have worked as a researcher/professor at various international Universities and Institutions including the United Nations (IAEA).

In addition, I have written, designed, self-published and distributed two cookbooks, each one with approximately 150 original photos. One of the books has deserved a mention on The New York Times.

I am available for lectures, presentations, classes and events in my fields of expertise. For study-abroad students in Rome I can also offer support regarding farm and artisan workshops visits in Umbria.

Areas of expertise

  • Writing of well researched and organized content
  • Conference-level presentations
  • Publication layout and design
  • Adult teaching and learning
  • Food-events organization
  • Cultural and technical aspects of Italian food and cuisine
  • Small scale agriculture and rural food in Italy
  • Traditional production of extra virgin olive oil
  • Sustainable tourism
  • Artisanship in Umbria

Lectures, food related events and cooking classes in Providence (RI) with vice Consul of Italy Mrs. Deborah del Sesto and Sprezzatura Italy director Mrs. Deborah Salvatore