In April 2009 I was honoured to have an international collaboration with Heston Blumenthal, one of the best chefs in the world and the owner of many of the most excellent English restaurants like the three-Michelin-starred Fat Duck.

I was thrilled to be involved as the location finder in one of the episodes of the British programme by Channel 4, “Feast with Heston Blumenthal”, where I helped him to research the most relevant typical products of our territory like porchetta (a particular kind of roasted suckling pork), salami and ciauscolo (a spreadable kind of salami).

For the May/June 2012 edition of the ‘Jamie Magazine’, I was commissioned by the editor’s consultant in Italy, Gianluca Giorgi to plan a food tour of the artisan products and producers in the zone of Ascoli Piceno as well as dinner at the Agriturismo Ramuse of my very good friend Paolo Ciccioli

In 2013 I was asked by Maria Liberati to be the recipe consultant for Central Italy in her new book ‘The Basic Art of Italian Cooking’. We have also extended our collaboration to include organizing her filming locations for her television show on PBS in the US.

In September 2012 I also arranged another wine and food tour in the beautiful city of Pesaro together with Maud Onnermark, a famous Swedish TV chef in partnership to goslowtravel.se. I guided her to the discovery of many typical cheese varieties and the fine red wine Lacrima di Morro d’Alba. I also involved her in a truffle hunting and in a cooking class in order to learn how to make pasta with herbs.

In October 2012 I collaborated as local consultant during the filming of a documentary about Le Marchetogether with the celebrity chef Sarah Fragoso, a famous author of various national best-sellers like Everyday Paleo Family Cookbook.

The clip below features Sarah interviewing me about local food and wine products for her ‘Everyday Paleo Italy Adventure’. You can read more about our collaboration here as well as my contribution to her book ‘Italian Cuisine – Authentic Recipes Made Gluten Free’.

We talked a lot about the importance to keep the old regional traditions alive and to use the fresh products grown by local farmers and small food suppliers. Thanks to a wine and food tour in the Pesaro area, Sarah and I went exploring new gluten-free products that she wisely used to prepare tasty dishes during a short cooking course.

I completed a cooking tour of Lithuania sponsored by  Lithuania Restaurant Association (LVRA). 

The aim was to promote Italian cooking skills and food products over a two week period.  I was the Director of the Project