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At 20 years old, I discovered I had cholesterol at 300 and a thyroid that wasn’t functioning. I graduated in Human Nutrition and endured the torment of diets for 15 years. No sweets, cheese, fried foods, carbonara, pizza. The weight increased along with the stress. In 2007, I started working on the Cucina Evolution Method: a scientific approach to reformulate recipes and make them healthy and anti-aging. I collaborated with Gualtiero Marchesi and Massimo Bottura, founded the first European academy of Culinary Medicine, opened the first Longevity Restaurant, wrote 10 books, and today I am a university professor and a face on Rai and Mediaset.
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I graduate in Human Nutrition and Dietetics at the University of Navarra (Spain)
I study Antiaging Nutrition at Tufts University in Boston and teach it at the University of Tor Vergata
I founded the academy with my husband Danilo Pertosa
I start teaching Culinary Medicine at the University of Ferrara
I am awarded the Oscar for Health in the field of Nutrition and UNESCO invites me to speak about the pizza of longevity
Together with my husband, I am opening the first Longevity Restaurant in Italy
I receive the award at the IUNS in Tokyo for my contribution to scientific research
My column starts on Rai2
My tenth book Medicina Culinaria is published by Zanichelli and I hold the first Culinary Medicine symposium at the IUNS congress
The Cucina Evolution academy becomes a University Technology Hub
The best way to spread a gourmet and anti-aging lifestyle is to create culture by telling and explaining in a simple and accessible way to everyone what I have discovered and studied. I will never stop learning, and you will do so with me by reading what I write.
Stay updated and don’t miss the upcoming releases.
Why give up the most delicious dishes of our tradition to stay in shape when, by following some practical tips based on the latest scientific research, it is possible to transform them into elixirs of long life?
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The world's first book for making anti-aging bread and pizza, also gluten-free, rich in antioxidants and prebiotic fibers, with reduced calories and glycemic index.
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Reveal what process carcinogens are and specifically Acrylamide, in which foods it forms during cooking and in which it does not, the doses not to be exceeded, and solutions for industries and home cooking with recipes and video courses.
It contains the basics of Antiaging nutrition, illustrates research on antioxidants, and explains for the first time how fibers provide a discount on calories.
