Our Collaborators

Known as Miss Positive for her energy, cheerfulness, and especially positivity, Ilaria Moretti is a nutritional coach and mindfulness practitioner who has become very popular for her recipes for people with intolerances—and not only them. Her recipes have garnered over a million views; what made her popular was her ability to communicate even very complex ideas with simplicity and warmth.

She began her journey discovering harmful ingredients for herself, obtaining various diplomas in communication and nutrition.

She then chose to teach a style of cooking inspired heavily by the blood-type diet, combined with mindfulness and other holistic disciplines such as Reiki, crystal therapy, and herbalism.

Her mission is to help people in all dimensions, bringing back smiles and positivity into their lives.

Monia Caramma is Chief Sustainable Food Officer and Sustainable Food Researcher. She has been studying ancient grains, both with and without gluten, since 2000. She encountered sorghum in 2015 when she began the first milling trials.

In 2017 she developed a processing technique for this grain, yielding a 100% sorghum dry pasta with good cooking performance, without the use of additives, emulsifiers, or binders.

She is a member of the Steering Committee of Sorghum ID and Vice President of Sorghum United.

She writes, authors, and promotes topics related to food, its transformation, and its impact on people’s well-being.

She works nationally and internationally as a trainer, speaking at congresses for doctors, dietitians, nutritionists, and other professionals in the health & wellness sector. She develops healthy and sustainable foods.

She was included in the Forbes 2021 list of the 100 most influential women in Italy.

In 2021 she published “Ancient and Modern Grains: Why Knowing the Variety of Flour You Eat Can Save Your Life” (Mind Ed.).

In 2023 she published “The Truth, Please, About Food: A Manual of Food Survival” (Mind Ed.).

Her articles are published, among others, in Journal of Food and Nutritional Disorders, Tecniche Molitorie, L’altra medicina, Professional Pasta.