Born while traveling, I learned to look at the world with curious eyes. I run the tourism and culture web magazine travelglobe.it, I create content for sites related to the food sector and I write, especially about cuisines from around the world, on The Turin Press e www.ilgusto.it 

When they ask me to tell me through a plate, I choose the couscous. Milestone of Mediterranean culture, it boasts African origins which, however, have come through our major islands to Genoa. It does not wriggle like spaghetti, it does not slip like macaroni but it has a reassuring grip, aware of the aggregation role that belongs to it. It is sober, due to the simple ingredients of which it is composed, but it knows how to be refined, based on the spices that go with it. Couscous is eaten sitting on the ground, drawing everyone from the same plate and with the right hand, telling each other about past stories and future dreams.

I have published three books that speak of places and flavors of India and Turkey.