Years of experience alongside companies, chefs, and institutions to bring Culinary Nutrition into the real world, from starred restaurants to collective catering, transforming recipes, products, and projects into concrete tools for health and well-being for thousands of people.
Developing delicious recipes for industries is a job that excites me because it can reach many people. It is not easy at all to change the mindset of large industries and make them understand that some ingredients and processes are not good for the consumer, even if the law allows it.
I have reworked the 300 most clicked and high-calorie recipes from their website to make them “Good for Well-being.”
I have developed pastries and ice creams using their best semi-finished products for the catering industry.
I developed recipes using their best products and together we created beautiful video recipes.
I have developed new products and delicious, easy video recipes.
I have developed a fabulous multigrain mix for baking and many recipes for pizza and dishes for the restaurant industry.
I have developed recipes using their product.
From 2008 to 2015, I was a Nutrition teacher at Gualtiero Marchesi's school. The close contact with the Master of Chefs taught me a great deal and gave me so much!
Together with Prof. Michele Rubbini, we brought the teaching of Culinary Medicine to Europe for the first time.
I teach Scientific Communication: how to make science accessible without losing rigor.
I taught Metabolic Cooking in the Master's program in Aesthetic Medicine.
For 7 years I have been responsible for the training of chefs in collective catering.
I was responsible for training the cooks in collective catering for one year.
It is wonderful to collaborate with Michelin-starred chefs in the creation of anti-aging menus! With Massimo Bottura, we conducted a very interesting scientific research on meat cooking, and with the many starred chefs who come to study at my academy, I have created extraordinary dishes and menus. I am also passionate about working with collective catering, where thousands of people eat every day.
Here are some examples of organizations I have worked with:
My dream is that in all supermarkets there are truly healthy foods. For this reason, I am happy to collaborate with industries. It is a great challenge, not at all simple, that I am willing to undertake.
I have had the pleasure of collaborating with:
Formulation of tortellini and stuffed pasta.
Creation of new preserves, sauces, broth preparations, soups.
I have made soups, semi-finished pizza products, sauces, seasonings, and breadings.
I have reformulated 10 desserts.
I created an anti-aging bread recipe.
Pots and equipment are essential for healthy cooking. I have had the pleasure of collaborating with:
I have conducted studies to develop grilling equipment that does not produce polycyclic aromatic hydrocarbons.
I have conducted scientific research to develop oven cooking methods that do not produce acrylamide.
I am conducting research and development to design ovens and recipes for healthy cooking.
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