About the Author Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica’s love for travel, food and a passion for cooking organic, sustainable food was passed down from her parents. Before Veronica became a food writer, she worked as an associate professor of Spanish Language and, in the context of academic research, published essays on the Spanish-American narrative in national and international Academic Journals. However she was always drawn back to food. Inspired by family recipes, and valuable Italian culinary heritage, her writing focus shifted. Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s food philosophy. She believes that a literary education (PhD in Iberian and Ibero-American Languages and Literatures) is the essential ingredient for a methodological approach to food writing and emphasises the value of home cooking as an instrument of culture, knowledge and education. Knowing the ingredients, their seasonality and origin, means to cook in a conscious way. Other books published by New Holland: Panini: The Simple Tastes of Italian Style BreadThe Rustic Italian BakerThe Vegetarian Italian Kitchen Read more
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