Veronica is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy. Her literary education (PhD in Iberian and Ibero-American Languages and Literatures) is the essential ingredient for a methodological approach to food writing. Passionate about simple, home cooking, she loves to cook what she groves in her family garden.
Cookery author (she published five books), some of her works have appeared in Vegetarian Living, Veggie Magazine, ‘Free From Heaven’, Lifestyle food, Australian Good Food & Travel Guide and, Chickpea, among others.