Italian food and travel journalist Sarah works freelance for newspapers and magazines like La Stampa, ilGusto.it, La Cucina Italiana, Pasticceria Internazionale and Grande Cucina.
Based in Turin, she is also a press officer, sommelier, oil taster and restaurant critic.
Sarah has written two books for Newton & Compton Editori about her city and a new one will be published for Christmas. Thanks to the collaboration with Pasticceria Internazionale she has supported for many years the Italian Pastry Team at the Coupe du Monde de la Pâtisserie; this year she wrote for Chiriotti Editori a book about the historic Italian victory at Lione 2021: “La tecnica, il gruppo e la squadra. I campioni del mondo di pasticceria 2021”.