«We must feel and be free to be able to reach important goals.»
I am a chemical and I am specialized in food industry with a focus on the gluten-free food and special diets (diabetic, celiac-diabetic, protein-free, high protein).
Often involved in the start-ups and restructuring’s projects, I worked in the field of frozen pizzas (Food Invest – Teramo), biscuits (Lazzaroni – Teramo), industrial bakery (Dina Foods Limited – London), pasta (pasta factory Ceres – Matera; Molisana – Campobasso, De Matteis – Avellino), gluten-free pasta (Garofalo – Naples; Molino di Ferro – Treviso; Molino Andriani – Bari).
I currently work as consultant for several companies operating in the industry of gluten-free products (dry pasta, fresh pasta, mixtures of flours for sweet and savory biscuits and pizzas) and products for free-protein diets, diabetic and celiac diabetics (pasta dry and fresh pasta). I am supervising also the production and research and development’s activities for flaking and extrusion of gluten-free cereal and the process for the realization of gelatinized flour and breading for gluten-free foods (at Speziali Antenore – Mantova).
years of experience