I am a food lawyer and lawyer sexologist. Working in the field of the right to well-being, I deepened the issues relating to food and sexual well-being, which are deeply linked.

Thus I founded Food Sexology: a coordinated and organic study on the deep interactions between food and eros that embraces medicine and biology, neuroscience and epigenetics, psychology and sexology, law and mindfulness, art and society, food and wine and show cooking and much more, following the most up-to-date studies (from microbiota to neo-functionalism, from emotions to quantum biology, etc.).

Food Sexology, as well as doing research and research, is training, informing, disseminating. 

The training courses, accredited by the Ministry of Health, offer all professionals in the sector (doctors, psychologists, sexologists, nutritionists, pharmacists, dieticians, etc., but also other non-health professionals) a scientific study path not only from the point of strictly bio-medical or procedural point of view, but also from the emotional point of view and the empathic connection aimed at grasping the deepest needs of the person; a model of "complementary approach" is proposed for a change of course of interventions on the subject that starts from the change in the way professionals work.

The dissemination of knowledge and information on how to adopt behaviors aimed at well-being (e.g. the negative effects also on sexuality of abdominal fat, hypertension, hypercholesterolemia, etc.) are an invitation for everyone to always turn to trained professionals, avoiding the health bricolage, understanding the importance of asking for help.

The attention to the person that characterizes Food Sexology includes the study on inhabiting the body, in the intertwining at the limit between pleasure and need and, in particular, on the non-biological functions of sexuality and nutrition which, as increasingly happens, they become compensatory, alternative or substitutive: if food and sex satisfy basic needs and are linked by nature to pleasure, why, and today more and more, do they create sorrow, discomfort, disorder, dysfunction? Eating Disorders (anorexia, bulimia, binge eating, etc.), but also poor nutrition in excess or deficiency are always on the rise as are sexual dysfunctions (erectile deficit, lack of sexual desire), but also white marriages , infertility, sterility: what effects reverberate on each other, and vice versa? Above all, what generates them?

Identifying the deep knot that underlies these bonds is the founding goal of Food Sexology.

Particular attention, also for the reverberations on sexuality, is given to nutrition, within the boundaries of health and well-being, respecting personal choices (eg veganism), always in the contours traced by science, but without neglecting culture, fashions , personal and social tendencies, between ethics and aesthetics of the bases of our life.