For over two years she has been the national contact point for allergens for the Department of Support and Emergencies of the Federation of Italian Chefs and runs ongoing consultancies and training courses on the subject. She is a member of the Italian Coeliac Association and is one of the trainers for the cookery courses for people who are gluten intolerant in accordance with Regional Standard no. 180/18. She edits the columns and manages the forum of the website coquinaria.it. She has worked with Rizzoli and has written an article on naturally gluten-free flours as well as a column featuring recipes for people who are gluten intolerant and also suffer from other food allergies or intolerances.