I'll tell you my story.

Maybe you met me on social media or noticed me on some television show. Or perhaps someone told you about their happiness since they started following my Cucina Evolution Method?

1970

I was born in Rome, in a family brightened by the good cooking of Grandma Claudia, an Emilian who spent entire days preparing pasta sheets and other delicious treats. I remember, when she baked lasagna, there was so much butter that it dripped out of the door of that old Zoppas oven.

For desserts, there was Grandma Boriska, Hungarian, who delighted us with exquisite cakes. Both grandmothers made me a great sweet lover.

1994

I graduate in Human Nutrition and Dietetics from the University of Navarra in Spain. Afterwards, I obtain recognition of the degree in Italy as a Dietitian.

During university, I discover that I have genetic high cholesterol and autoimmune hypothyroidism, which causes me to gain weight very quickly. I start to follow a ferrea.Dopo diet. After graduation, I begin working, first in Milan and then in Rome, in hospitality schools as a nutrition teacher and collaborating in public hospitals in Rome in the field of metabolic diseases, diabetes, obesity, and kidney diseases.

2007

After 13 years of a strict diet to avoid gaining weight and keep cholesterol under control, a major professional crisis hits because I can no longer give up sweets, fried foods, pizza, carbonara, lasagna... One of my diabetic patients gave me an idea, and from that moment on, it never stopped intriguing me. Instead of changing the way I eat, I could change the way I cook. Instead of eliminating indulgent foods, I could rebalance the recipes without changing the taste and typical ingredients. It seemed like a "mission impossible," but I wanted to try because I dreamed of losing weight by eating sweets, of lowering my cholesterol by eating carbonara. But I didn't know how to cook, so I decided to write to all the Italian starred chefs to blend the art of cooking with the science of nutrition. Only two responded: Gualtiero Marchesi and Massimo Bottura.

2008

Gualtiero Marchesi calls me to collaborate with him as the head of the nutrition area at his cooking academy, Alma di Colorno, where I will work for eight years. In the same year, on December 31, I make my first appearance on TV because the 8 PM TG1 news is interested in my work.

2009

I founded the Association for Nutritional Safety in the Kitchen, to bring together great chefs and leading scientists to collaborate on the reformulation of traditional Italian recipes. Gualtiero Marchesi heads the committee of chefs, paving the way for many others.

2010

I am going to Boston to TUFTS University to study Antiaging Nutrition, personally supported by Prof. Angelo Azzi, one of the leading researchers on antioxidants. I am starting to teach Antiaging Nutrition at the University of Rome Tor Vergata.

2009

The collaboration with Massimo Bottura begins. He is currently a member of the scientific committee of the Association for Nutritional Safety in the Kitchen. Together with him and the University of Parma, I am conducting important scientific research on vacuum cooking of meat, published in the prestigious journal Food & Bioprocess Technology.

2011

I meet the person who will give a decisive turn to my personal life and my project: the manager Danilo Pertosa, who will soon become the partner of my life.

2012

On July 12, together with Danilo Pertosa, we launch Cucina Evolution: the Scientific Method to live long and in great shape without giving up anything at the table, and the first academy in Europe of Culinary Nutrition and Antiaging Cooking. In the same year, my first book is also published.

2013

My bestseller Antiaging con Gusto is published by Sperling & Kupfer.

2014

Television appearances are increasing, and more and more often national TV hosts me as a nutrition expert; in particular, I have made hundreds of appearances on TG4, directed by Mario Giordano.

2015

The fourth book Cucina Evolution is released, featuring 213 easy and quick recipes. A book that has improved the lives of thousands of people.

2017

Together with Prof. Michele Rubbini, we are starting the first Culinary Medicine course in Europe, at the University of Ferrara.

 UNESCO invited me to speak about Antiaging Pizza, immediately after the pizza was designated as a World Heritage.

 I conduct an important research on acrylamide together with the University of Parma, published in the prestigious journal European Food Research & Technology.

2018

I am awarded the Oscar for Health in the field of nutrition. My research on acrylamide is selected for the EFSA World Congress and the National SINU Congress. I begin teaching Scientific Communication at the University of Milano Bicocca.

2019

In Bologna, together with my husband Danilo, I opened Libra, the world's first Antiaging Italian Food restaurant, awarded by TheFork as the best healthy food restaurant for the summer of 2019.

2020

The restaurant Libra is named by Corriere della Sera as the best restaurant in Bologna to order food delivery from, and TG2 dedicates an important segment on TV to antiaging food delivery. The medical commission of the ASL of Bologna recognizes Libra as a certified gluten-free restaurant. The temple of Cucina Evolution progresses, thus becoming the ultimate symbol of healthy food.

2022

My eighth book is released, co-written with Antonella Pelagatti on the Science of Antiaging Leavened Products. My story is published in the book Food Heroes, by Fabio Bongiorni.
 I am selected by EFSA as an ambassador and communicator of scientific truths.

 I am invited to share my work story, based on innovation, at TEDxBologna on September 24th.

2022

My ninth book, "Acrylamide, the carcinogenic taboo," is released, an educational manual dedicated to the genotoxic process carcinogen. My goal is to spread knowledge about the risks and strategies to avoid its formation during cooking, helping consumers and experts keep acrylamide away from the tavole.Sullo same topic, I am invited to present my research "Acrylamide: the carcinogen in your food" at the International Nutrition Congress in Tokyo, where I am awarded the Excellent Abstract Award from overseas.

2023

The beginning of this year is marked by the first Culinary Medicine Festival in Europe. In collaboration with the Italian Society of Aesthetic Medicine and the Association for Nutritional Safety in the Kitchen, three days of training in both theory and practice of Culinary Medicine took place in Bologna, featuring prominent guests including Prof. Rani Polak from Harvard University. Interest in Culinary Medicine is further confirmed with the new weekly segment within Medicina 33, a special program on tg2, airing every Tuesday at 1:45 PM on Rai 2. For the second consecutive year, I have been reconfirmed as an ambassador for EFSA's scientific outreach.

2024

Together with SAFE (Safe Food Advocacy Europe), I am leading an important awareness campaign at the European level on the topic of acrylamide.

 The weekly column within Medicina 33, special TG2 edition, continues to be confirmed, airing every Tuesday at 1:45 PM on Rai 2. I become the holder of the Chair of Culinary Medicine at the University of Ferrara.

 Antiaging Italian Food is awarded by the Bellisario Foundation, with a prize aimed at Italian companies run by women who bring innovation and well-being to society.

2025

The Culinary Medicine courses open to the public are sponsored by the MUR (Ministry of University and Research). I am participating in the IUNS ICN2025 World Nutrition Congress with the scientific symposium "Culinary Medicine, Gastronomy Joins Nutrition for a Sustainable and Delicious Diet."