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.