About the Blog

Everything started with the desire to study closer a so much beloved as unacknowledged food in its history and origin. If it is likely to associate the appearance of an espresso cup with that of a coffee bean, an analogous relation between cacao and chocolate is somewhat blurry. Yet, chocolate is just that food that gently and joyfully exhorts our entire existence, from childhood to adulthood—and beyond.
This fine and complex, as well as delicious, food is sometimes conceived by the big food industry and perceived by the consumer in a distorted way, nowadays. For the former, the highly automated processes in the name of efficiency and higher production volumes do not always rhyme with the best product quality available on the market. For the latter, instead, it is culturally difficult to afford a high-quality product and understand the differences with the reference available on the mass market.
On the other hand, small (especially, “micro” or “artisan”) chocolate makers do not always have access to state-of-the-art knowledge and tools to propose a product at the level of its potential.
From these observations, Foodensity’s mission is not only to promote chocolate education toward consumers, but also to provide fresh, useful insights and resources to the whole chocolate industry. So that high-quality chocolate and cacao products can have a better recognition for those who produce them, as well as greater appreciation for those who consume them.

About the Author

I obtained a Master’s Degree in Food Science and Technology at the University of Molise (Italy) in 2006.
After passing the qualification exam as a Food Technologist in 2007, I moved between the Tuscan provinces of Florence and Siena in 2008 and garnered a professional traineeship in a large Italian company manufacturing ice-cream and frozen bakery products. I have since then returned to my native region, where I got additional training as a professional taster of bakery products.
Now I focus my passion and expertise on good chocolate, since I consider it a staple like bread. My passion for communication led me to create Foodensity, besides expanding the scope of my freelance activity as a consultant in the food industry.
I would define myself both an epicurean and a health-conscious consumer: for me equally important is not only the gustatory satisfaction of a food, but also the purity of the ingredients and the uniqueness of the recipes adopted by the manufacturer. Besides the quality of a product, I am always eager to know more regarding the sustainable impact of a food business and its success in the market.