From a young age, I was taught to value quality in food, a passion that led me to specialize in sensory analysis of Italian gastronomic products. Since the early 2000s, I’ve trained with the Italian Sommelier Association and earned certifications as a Master Taster of both cheese (ONAF) and cured meats (ONAS), as well as a certified taster of grappa and spirits (ANAG). I’ve judged national and local competitions, and completed advanced training in sensory methods at the University of Pisa. Today, as ONAF’s delegate for Pisa and its province, I focus on promoting and educating others about high-quality, territory-specific cheeses and cured meats.