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With heritage like Valentina’s, it is no wonder she is such a well-respected authority on Italian food and food culture. Tracing her family history back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.

An award-winning author of over 40 books on Italian food, Valentina is also an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care.

Valentina maintains strong links with Italy in order to strengthen her ties with and maintain her expertise in Italian cuisine. She has a great love for the south of Italy, and spends her summer holidays happily exploring the region of Calabria and all its culinary riches.

Food Icon and Ambassador

The proprietor, principal tutor and regulator at Cucina Valentina Ltd, Valentina organizes culinary adventures across Europe, and is a regular face at food and drink festivals in the UK as producer and host of cookery theatres and food presentations. She is also the Ambassador for the Delicious Magazine Food Produce Awards and stills finds time to host bespoke cookery courses, demonstrations and undertake special private catering commissions as well as hosting corporate events and panel discussions. You will also find her appearing on radio and television from time to time.

Acclaimed Author

Valentina's Foodoir, her long awaited book of family memoirs and recipes: Fiori di Zucca, was published by DBP in June 2013. This was followed by the publication of a revised edition of her famous book Risotto! Risotto! in 2017 with Absolute Press/Bloomsbury Publishing and was nominated for Best in the World in the International Gourmand Awards. Her latest book is The Italian Regional Cookbook, published by Lorenz Books. This is the compilation of a previously published series of 5 books on regional Italian cookery and the culmination of 8 years research and work.