About
Rossanina Del Santo has always been attracted to cooking, even though her initial path led her to study Economics. Her passion remained within her and as an adult she graduated from cooking school, later obtaining a professional certificate in Nutrition at the University of Wageningen (NL). Rossanina is an expert in the management of gluten-free and “free-from” cuisine and is a trainer at prestigious facilities. Since 2016, Rossanina is a trainer for the Solidarity and Emergency Department of the Italian Chef Federation (FIC) of which she is the national “free-from” food referent. Rossanina is also a contributing writer for food magazines, specializing in the “free-from” topics. Multi-allergic, celiac and lactose intolerant, Rossanina lives the need to create “safe” food, even for the most refined gourmets and she lives and loves to share her knowledge and expertise with culinary professionals.
Education, Certifications and Achievements
- Certified Gluten Free Chef, Tuscany Region, Italy
- Professional Nutrition Certificate, Wageningen University, Holland
- Culinary Arts Diploma, Le Capezzine, Cortona (AR), Italy
- Diploma in Accounting and Economics, Istituto Buonarroti, Arezzo, Italy
- Degree in English and French Language and Literature from Siena University, Italy
WORLDCHEFS Board, Committee Positions and/or Memberships
- Worldchefs Academy Italian Advisor
- National Responsible for Gluten Free and Allergy Free Cooking for DSE (Solidarity and Emergency Department) for the Italian Chef Federation (FIC)
- Member of FIC Alta Formazione Team for Gluten Free and Allergy Free Cuisine
- Member of Italian Chef Federation (FIC)
