I work in a PR agency specialized in wine, food and fresh produce. In my work I use semiotics, marketing and food science.Some of my projects include: marketing research (in kiwi fruit and walnut sectors); business developing (in tomato variety innovation); trade marketing; category marketing; press relations; event planning and organization (also for fairs, see Autochtona); web developing and inbound marketing.

I am Founding Member and Research Director of Anna Tasca Lanza Food Heritage Association. FHA is a non-profit initiative promoted by Anna Tasca Lanza Cooking School which is dedicated to the collection, promotion, and exchange of Sicilian food culture. FHA achieves its aim of valorizing local gastronomic practices through research and documentation. FHA provides collaboration and facilities to food studies researchers.

I do semiotic research in the field of food & beverage (qualitative analysis). My research topic concerns the concept of 'typicality' in food and wine regulation, production and marketing, and how its meaning changes according to social and cultural context. Supervisor: prof. Gianfranco MarronePart of the final essay has been published in June 21 in the book "Il valore delle differenze. Tipicità e terroir nella cultura alimentare" (IT)

Field research on Italian food market in NYC.

I created and hosted a weekly radio broadcast about gastronomy called 'Mucho gusto'. In each episode I focused on a specific topic and interviewed experts, chefs and producers.