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Se il cibo è il linguaggio più universalmente umano, ogni cucina è lo specchio di una società.
If food is the most universally human language, then every dish tells a story: of peoples, of migrations, of lands and traditions. Cuisine is not just nourishment, but collective memory and cultural identity. Every recipe passed down is an act of love, every flavor a reflection of the soul of a society. In a changing world, food remains a bridge between generations, a code that unites us beyond words.
Dott.re Emanauele Falcinelli
Who I am...
Food and Wine Expert & Food Educator
Emanuele Falcinelli (Rome, 1999) is an expert in food and wine and nutrition education. He holds a degree in Gastronomic Sciences, Cultures, and Policies for Well-being from “La Sapienza” University of Rome and a degree in Agricultural Technology, combining academic training with practical skills gained in the restaurant industry.
He furthered his studies with a professional master’s degree in pediatric nutrition, writing a thesis focused on nutrition education, and is currently completing a first-level master’s degree in eating disorders , a program that will qualify him as a consultant for the management of EDs, expanding his expertise in the fields of nutrition and well-being.
Since 2018, he has been working as an online journalist and writer, focusing on nutrition, microbiology, and food culture. His content stands out for its scientific, accessible, and wellness-oriented approach.
He is the founder of Chefetto.net, Research Inside Food and People, and the CEA – Food Education Center, initiatives dedicated to communication, research, and the promotion of mindful food culture. He has further enriched his professional background with specialized courses in the history of cuisine and nutrition applied to sports.
He actively participates in initiatives and projects related to food sustainability, the promotion of local areas, and food culture. He is a member of the FAO’s WFF Italy Chapter and collaborates with organizations committed to outreach and innovation in the agri-food sector.
My Services with Huknow
1
FOOD & WINE & AGRI-FOOD CONSULTING
Customized sessions: from operational aspects (menus, food pairings, etc.) to the analysis and strategic development of products, activities, and regional identity
Introductory interview : FREE
2
FOOD EDUCATION
I make nutrition education accessible, engaging, and inclusive.
I design customized educational activities for schools, families, educators, and communities. Through workshops, training courses, and educational content, I promote a conscious food culture based on practical experiences and up-to-date information.
Introductory interview : FREE
On the field
I have gained experience in nutrition education by working with children and adolescents in school and community settings. I have designed and implemented hands-on, participatory activities on sustainability and food waste, adapting the language and tools to suit each age group: quizzes and consumption analyses with older students, and creative and playful activities with younger children.
In the “Educhiamo per Natura” project, I worked in various settings, from high schools to parish communities, experimenting with flexible and practical approaches. I also collaborated with CREA on the development of educational activities and a teacher’s manual, contributing to the creation of accessible, engaging, and replicable educational programs.
These experiences have confirmed to me the importance of a practical approach, one capable of making food education part of everyday life.
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Publications
In this space, you can find the publications I've participated in and actively contributed to. A collection of works, projects, and research that illustrate my career path and my professional commitment.
2023. Sibilla Berni Canani, Laura Gennaro, Fabrizia Maccati, Andrés Peñalosa Barbero.
The teaching manual—developed by the CREA Food and Nutrition Research Center and produced thanks to the collaboration with the MET Biodistrict (of Maremma Etrusca and Monti della Tolfa) and the support of the Lazio Region—is intended to be a guide and a source of inspiration for primary school teachers who wish to begin (or continue) a cross-curricular food education program with their classes. Using local products, the different food groups are explored, with fun and educational worksheets to introduce children to a series of concepts regarding healthy and sustainable diets.
2024. Emanuele Falcinelli.
An interactive pocket manual (which can be broken down) designed to provide everyone with practical and engaging access to nutrition education. In these pages, we will explore the foundations of healthy eating, offering clear and useful information to help everyone make informed decisions about their nutritional well-being. This manual is designed as an accessible guide, a valuable companion for anyone who wishes to learn and apply the fundamental knowledge for a healthy and balanced life. An engaging journey awaits every reader, as we delve into the universe of nutrition, transcending the simple concept of food and opening the doors to a new awareness that will make our relationship with food richer and more meaningful.
2025. Acli di Roma
The Art of Saving Food is the heart of an awareness campaign promoted by ACLI Rome together with DDB Group Italy, developed from the solidarity project "Il Cibo che Serve," which has been active for years in the recovery and redistribution of surplus food in the metropolitan area of Rome. The book aims to be a tool for reflection and education, combining the evocative power of art with the concreteness of social action. Paintings from the past—often rich in symbolism related to food, the table, and sharing—are reinterpreted in light of today's challenges: food waste, growing poverty, unsustainable consumption, and new forms of loneliness. Using accessible yet profound language, the images interact with texts, data, testimonies, and authoritative contributions, offering the reader a rich and engaging experience. A story that goes beyond denunciation and seeks to point the way forward: that of food that is not wasted, but saved and shared.
My Interventions
In this section, I have compiled a selection of my presentations as a speaker at conferences, events, and professional gatherings. These are occasions where I have had the pleasure of sharing experiences, ideas, and expertise on topics related to my field of work, engaging with diverse audiences and in stimulating settings.
Each presentation represents an opportunity for exchange and growth, as well as a chance to actively contribute to the dissemination of knowledge and best practices.
Let's connect
Tel. 3927300411
Operational on:
Tuscolano District (Rome)
Cinecittà - Don Bosco - Appia
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