About

Through my work, I teach and promote this extraordinary cuisine to all those who want to discover and explore it.

Over the years, I have met many people: beginners and professionals, vegetarians and vegans, or simply food enthusiasts curious to explore new flavors. I have also encountered individuals seeking inspiration for a detox journey and those with intolerances (gluten or lactose), tired of always eating the same few things.

My professional life began many years ago in a very different field: the theater, which was my home for over twenty years.

However, food has always been very important to me. I grew up observing my father and grandmother bustling in the kitchen, exchanging few words but many precise and essential gestures, all of which were worth learning. My grandmother was a peasant, and cooking delicious and genuine food was her way of showing love.

When I discovered raw foodism many years later, I learned that preparing delicious and genuine food is a way to take care of not only others but also ourselves and our planet. It was a revolution in my life.

After working at Grezzo Raw Chocolate laboratory in Rome, the first raw vegan pastry and chocolate shop in Europe, where I happily got my hands dirty preparing marvelous desserts, ice creams, and chocolates, I wanted to deepen and refine my training. I traveled to the United States to learn firsthand about Matthew Kenney’s philosophy and gourmet raw cuisine, graduating from his prestigious Culinary Academy.