I was born in Pistoia, in the heart of Tuscany, Italy, and I’ve always lived here. Pistoia cherishes the perfect balance between its roots, the beauty of the landscapes and the taste of a good way of living, also regarding food and nutrition. In Tuscany there are more than 300 traditional food products registered by our regional department for agricultural development and research (ARSIA). These include different kinds of olive oil (an emblem of the culture of the region), cabbages, beans, tomatoes, artichokes, onions and other vegetables, herbs, typical fruits, and also fish, meat, eggs, and our special bread made without salt.
Thus it has been very easy for me to have a great love for good balanced meals and food, sustainable agriculture, and food policy. I feel this in my DNA, and so I naturally became a dietitian involved in food policy and public health.
I have been fortunate to work with a lot of extraordinary Italian colleagues inspired by public health nutrition thinking. These have included Guglielmo Bonaccorsi of the department of public health of the University of Florence, in whom I have found a refuge to explain my professional doubts and to support my professional practice. One of my main professional goals remains to connect the results from public nutrition research with decision-making processes. Passion can make all the difference.