About me
A 61-year-old native of Cagliari, he holds a degree in Export Marketing and a Master’s in Food Culture and Culinary Traditions. He has worked in Scotland and Italy as a marketing consultant and spent 25 years at Sardegna Ricerche as a Project Manager for innovative initiatives in the tourism and agri-food sectors, overseeing networking programs and business support schemes focused on innovation and internationalization (including Interreg, Next Med, COSME, ERDF, and ICE/ITA). Since June 2024, he has served on the staff of the Regional Minister for Tourism, Crafts, and Commerce of the Autonomous Region of Sardinia, focusing on sustainable and accessible tourism, digital transition, business policy, internationalization, cultural and culinary tourism, innovative services within the tourism, crafts, and commerce sectors, and programs aimed at enhancing Sardinia’s productive industries. He is responsible for international promotion programs and trade fairs, local tourism systems, "Blue Zones" (areas of exceptional longevity), and major events—including the 38th America’s Cup Louis Vuitton in Cagliari. He has served as a Federal Councilor for ENIT (the Italian National Tourist Board) since 2025 and was previously a Board Member of the Pula Cultura Foundation, which manages the archaeological sites of Nora and Pula (CA), Italy.
An expert in sustainable and culinary tourism, he has held senior leadership positions within Slow Food and is a certified sommelier with ONAV. He serves on numerous juries for gastronomic competitions across Italy and teaches "Food and Territorial Marketing" in university degree programs and Master’s courses (at the University of Bari, the University for Foreigners of Perugia, and the Luiss Business School), as well as in advanced professional training programs. He served as a reviewer for the *Guida delle Osterie d’Italia* (Guide to Italian Taverns) from 2012 to 2023 and has been a food columnist for *Sardinia Post* magazine since 2019.
He speaks English, Spanish, and French. Key themes: food and wine tourism, innovation, cultural traditions.
