Valeria Margherita Mosca

Forager, trail guide, chef and director of Wooding Food Lab

I graduated in Conservation of Cultural Heritage. I have contributed to numerous international conferences on themes of sustainability, food and the environment, and I am a consultant. I collaborate and have collaborated with research institutes and environmental associations (Slow Food, the University of Gastronomic Sciences in Pollenzo, Unimont, Milan State University, UCI University of California, Basque Culinary Center, Nordic Food Lab, Legambiente, Mountain Wilderness, ERSAF, PEFC, WWF).

I am the author of two books; the last, Imparare l’arte del foraging (Learning the art of foraging), is a guide to the correct relationship with the environment, published by Giunti in May 2019.