As a child I used to go around with "Grandma Duck's manual" under my arm and my favorite game was "dolceforno"; as a teenager I started cooking for my parents who worked late: simple recipes of Lombard cuisine that still today contain the aromas and flavors of my childhood .... and I continued to do so while continuing my studies in languages. Since then my way of cooking has undergone great evolutions thanks to the countless courses I have followed in Italy and in every place in the world I visit (I am fortunate to have prestigious chefs such as Gualtiero Marchesi and Sergio Barzetti among my "masters") and the fortuitous meeting with internationally renowned doctors, such as Dr Franco Berrino or Dr Attilio Speciani, who with their studies on the connection between food and well-being, have unknowingly revolutionized my way of cooking, making me combine tradition, pleasure and lightness.

I recently picked up the books again and I'm studying as a "nutrition consultant", to apply the concept of "health" to everyday cooking with greater knowledge.