Who I am:

I’m a Biomedical Scientist with a PhD in Biology, a II level Master’s degree in Clinical Studies, earned in Rome, Italy, and a postdoctoral career in nutrition, fasting and longevity, gained in the USA. Passionate cook, foodie, influencer in the food industry, focused on wellness, fitness, and happiness.

Early Life:

I was born and raised in the very town where the scientist Dr. Ancel Keys studied and described for the very first time the Mediterranean diet.

Furthermore, I grew up surrounded by food and people cooking, but also I’ve basically been raised in a farm.

We used to harvest olives to make our own olive oil, as well as grapes, to make our own wine. We used to make our own sausages and salami from our own pork, as well as our own tomato sauce.

So, I started loving these gatherings, cooking altogether, to the point that I started begging my grandma to wake me up at 4 am, to make bread with her as she used to do every week. Basically, already as a kid, making pasta from scratch was the easiest task I could think of.

I’ve started writing recipes when I was 6 years old, before even being able to know how to actually make them! I just truly enjoyed reading my mom’s cookbooks. The procedure, the ingredient’s list, the attention to details, everything about recipes fascinated me! I started cooking when I was 8, and at 15 I already was pickier and more meticulous than my mom.

My education:

I then became a biologist following my passion for science, and I ended up working on health & nutrition, on fasting and on the fasting-mimicking diet.

In the past 4 years I’ve studied how nutrition can be used to improve health, to rescue pathologies, delay aging, decrease mortality, in other words to increase healthspan and lifespan, in a plethora of pathological settings, from cancer to metabolic and cardiovascular disorders.