I currently offer two on-line courses, organised individually and not pre-registered, so that we have time to go through questions and doubts.

The first is more general, an introduction to Chemistry in the Kitchen – you’ll learn about macronutrients from a structural point of view, their role in cooking and how to move to a plant-base approach without missing out. Currently this course is available in Italian.

I also offer a more specific course, in Italian or in English, where I teach you all I know about ice cream and how to make a great vegan gelato. Again, this course is science-based, because ice cream making is essentially applied science.

Contact me if you are interested, for more information: