The first of her colleagues to introduce the phenomenon of social eating to Italy, she has curated advertising campaigns at an international level as a home economist, and is a versatile consultant for startups in the catering sector. She teaches professional and university-level courses for Food Genius Academy and the first-level Master’s degree for food and wine services technicians at LUMSA in Sicily.

She also does charity work, and in addition to her experience with Emergency she has been involved in social catering activities with the young people in the Kayros association runby Don Claudio Burgio, the chaplain at the Beccaria juvenile detention center in Milan, as well as supporting the work of Officine Buone Onlus in hospitals.In 2015 she published her book Da Uno a Infinito.

In her second book – The Revolution Of Taste, bilingual edition for Mondadori (November 2017) – she brings to light a new use of extraction in the kitchen, literally revolutionizing the world of stocks and cooking bases and teaching us to cook in a healthier, faster and tastier way.