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 Paolo
Villoresi is a historian and passionate researcher of Italian cuisine
and culture; his books, lectures and videos of his trips to Italy are the
best testimony to his work.
Paolo Villoresi is the founder of Italian Cooking & Living magazine
and The Magazine of La Cucina Italiana, the first prestigious and
successful Italian cooking magazine in the U.S. and Canada. Paolo was the
Editor in Chief for 12 years. He is also the founder of the Italian
Culinary Institute and the Italian Culinary Center as well as the
Italian Wine and Italian Olive Oil of the Month Clubs, with members from all
over the country.
Paolo speaks at American universities, clubs, associations and cultural
institutions and schools, such as St. John’s, Hofstra, the University of
Texas, Johns Hopkins, UC Davis in California, The Culinary Institute of
America in Saint Helena, and the prestigious Smithsonian Institute in
Washington DC—he truly loves speaking about his culture.
He has published Olice, a history of olive oil
for children sponsored by UNICEF, Signature Pasta, Cooking with Olive
Oil, My Holiday Table and Whole Wheat My Love, the only book of recipes
exclusively for whole wheat pasta. His My Love series of books is
being transformed into QuickTime format for his website viewers.
Paolo Villoresi was born in Florence, Italy where he studied political
science. He comes from an old Florentine family of art lovers who taught him
to look upon the traditions of Italian cuisine as an integral part of
Italian culture. He is a member of the Accademia Italiana della Cucina and
of the Società Dante Alighieri. He is a father of four and lives in New York
City with his wife and daughter.
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