PhD student

Luca Cesari is a food historian, writer, and essayist. In 2021, he published "Storia della pasta in dieci piatti" (Il Saggiatore), which has been translated into eight countries and won both the «Premio Bancarella della Cucina» and the «Prix de la littérature gastronomique». In 2023, with the same publisher, he released "Storia della Pizza. Da Napoli a Hollywood", currently being translated into four languages. He contributes regularly to "Gambero Rosso" magazine, the cultural supplement of "Il Sole 24 Ore", and various other publications. He is a member of the Scientific Committee of the "Accademia italiana della cucina" and is a PhD candidate at the University of Sassari, researching the relationship between food and territory.