Born and raised in Italy, surrounded by the thrivingculture and spirit of Sicily, Veronica's love for travel, foodand a passion for cooking organic, sustainable food waspassed down from her parents. Before Veronica becamea food writer, she worked as an associate professorof Spanish Language and, in the context of academicresearch, published essays on the Spanish-Americannarrative in national and international AcademicJournals.
However she was always drawn back to food.Inspired by family recipes, and valuable Italian culinaryheritage, her writing focus shifted.
Sustainability, seasonality and selection of rawmaterials (as much as possible local, organic andunrefined) are the basis of Veronica's food philosophy.
She believes that a literary education (PhD in Iberianand Ibero-American Languages and Literatures) is theessential ingredient for a methodological approach tofood writing and emphasises the value of home cookingas 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 Bread
The Rustic Italian Baker
The Vegetarian Italian Kitchen