I am a Chef at Home of the Italian Federation of Chefs (www.fic.it) and Professional Personal Chef of the Italian Federation Professional Personal Chef (www.fippc.com) who dedicated time and studies to the well-being of the personal in relation to food starting from historical and evolutionary bases, going back in time, with an eye always ready towards the future. obviously with an eye to the present. Food is undergoing an evolution that also involves us at the climatic level, a very hot topic these days. For my part, understanding how to make people feel good at the table has also involved understanding and knowing other realities, starting from an archaeological cuisine (see collaboration with www.archeoricette.wordpress.com) on the cuisine of the Assyrians, Ancient Arabs, Ancient Egyptians, Ancient Romans, passing through the Nordic Cuisine without neglecting my Sardinian origins and the relative cuisine of the centenarians. I have always had an eye on those who suffer from intolerances and allergies, so much so that I have had AIC accreditation from the Italian Celiac Association. I am interested in understanding in this evolutionary phase where food will take us, while trying to preserve tradition and what the past and history teach us.