I started my blog Foodensity in January 2016 with the aim of being a reference website for the fine chocolate industry. My audience is mainly made up of fine chocolate producers and professionals, and secondly, chocolate consumers, looking for inspiration and education focused on complex and recurring topics in the fine chocolate industry. To this end, I love creating in-depth articles on each topic, giving the reader a different angle from what they can find already online, whether to improve their business as a maker/professional or their approach as a consumer.
Always updated on news and trends in the field of food ingredients and applications, I am proudly Italian and an advocate of “mangiare bene”—my motto is “poco ma buono”.
I am also an Associate Member of the Fine Chocolate Industry Association (FCIA), the only organization in the world devoted to supporting fine chocolate professionals focused on producing superior products made from premium cocoa and natural food ingredients.
For being affiliated with the FCIA, I indirectly endorse the mission of the Heirloom Cacao Preservation (HCP), an initiative to safeguard farms that produce high-quality, fine flavor cacao beans that are being threatened by environmental and economic influences.