About

I was born and raised in Southern Italy, where my family owned a restaurant and instilled in me a lifelong appreciation for quality food. After earning a degree in Physics and pursuing a career in publishing and education, I redirected my focus more than 15 years ago towards health, nutrition, and conscious eating.

My journey led me to explore vegan cuisine, raw food, and macrobiotics, as well as to rediscover traditional methods of preparing wholesome, natural ingredients. In 2021, I advanced my training at the Food Future Institute, founded by chef Matthew Kenney.

Today, I combine this experience with my passion for raw food pastry, creating desserts that are nutritious, natural, and authentic.

My mission is to share and promote a healthier approach to pastry that celebrates both flavour and well-being.