Gelato has always been her passion. Owner of the “Fatamorgana” brand, in 2003 she opened her first artisanal gelato lab. To this day, she selects from over 600 original recipes (vegan, gluten-free, low-calorie, and low-sugar), available through a proprietary software used in her laboratories.
Since 2019, she has been collaborating with the Ipseoa Gioberti Hospitality Institute in Rome and annually teaches technical training sessions at Roma Tre University, within the degree course in Food and Wine Sciences and Cultures.
Since 2022, she has been awarded the “Three Cones” by Gambero Rosso in the Italy Gelato Guide.
Since 2019, she has also been a lecturer for GelAteneo.
Since 2019, she has been collaborating with the Ipseoa Gioberti Hospitality Institute in Rome and annually teaches technical training sessions at Roma Tre University, within the degree course in Food and Wine Sciences and Cultures.
Since 2022, she has been awarded the “Three Cones” by Gambero Rosso in the Italy Gelato Guide.
Since 2019, she has also been a lecturer for GelAteneo.