Laura Välimäki

A fungaiola at heart and a cook by profession, she is a student of the Undergraduate Program in Gastronomic Sciences and Cultures. Her passion to discover and understand the route of food from field to fork has led her to work from star kitchens to Alp dairies and now she is immersing herself in the interdisciplinary food studies and the chestnut forests of Langhe and Roero.