Carmela Schiavo
Born March 15, 1961 in Catania. Her relationship with the beauty begins from birth having lived in the historical area of the city. The vestiges of the many civilizations that for millennia have shaped the appearance are daily before her eyes, as well as the immanence of Etna.  The kindergarten he attended is the current Palace of Culture, or Palazzo Platamone, the oldest in the city. As a Baby Boomers lives all the changes in society, which from traditional becomes modern, with the look of a lively child and open to all the news, especially technological ones that help to live better. Household appliances spread at the speed of light and the number of cars multiplies, the telephone is present in all homes.
But the most evident change comes from the supermarkets, on the American model to which the whole western world looks with admiration, where you can do your shopping in artfully lit places and with all the products peeping out from the shelves, winking and pulled by robust advertising.
Through his father Valentino becomes fond of traditional recipes and manages to learn the secrets of the kitchen of his great-grandfather Giorgio, one of the last Monzù, but also those of all the women in his family.
In the meantime, she follows her studies, with a predilection for literature and history, she is an avid reader and cherishes the dream of becoming a writer or journalist. After finishing middle school, she attends the Liceo Scientifico "E. Boggio Lera", located near Piazza Dante where all the most impressive monasteries of the city rise. The seat of the high school, also a monastery with an adjoining church, is an architectural complex in baroque style, designed by architect Stefano Ittar.
After the high school she obtained a degree in Economics that gave her the first piece of a puzzle, which concerned the food, whose design she will complete in the following years, her thesis on "Mills and Pasta factories in the province of Catania". From the study that followed emerged in all its drama the disappearance of almost all the mills and pasta factories swept away by the multinationals of food, which have as their preferred channel of sale supermarkets and do not allow small and medium-sized companies, often family-run, to survive.
After completing his university studies, he qualified as a Chartered Accountant and managed a company of building materials. He marries and has two sons, Valerio and Tiziano, and the family requires more attention. Food and cooking continue to fascinate her and she dedicates herself to experimenting with all the typical dishes, avoiding ready-made, processed, frozen foods, and everything that could distort their taste.
At this point the possibility of becoming a teacher presents itself and, to achieve this goal, she will obtain three teaching licenses in addition to the one for Support, two master degrees, one in Science of Public Administration and the other in Planning and Management of Social Services, a PhD in Law, Education and Development, and numerous courses and masters for teaching. And again, to improve her English language skills, she will take two courses at UCLA Extension and one at Santa Monica College (SMS). Study stays in Los Angeles will influence her life. In California, the awareness that for wellness and health, one must eat healthy foods, is stronger than anywhere else. She realizes that she is the bearer of the culture of her native land, Sicily, the place where the quality of food and life occupy a fundamental place, where over the millennia a food synthesis has been achieved, the "Mediterranean diet" recognized as healthy by dieticians and nutritionists. Her dream of becoming a writer comes out of the drawer, she will write a book about the history of the millenary enogastronomical culture of Sicily, her puzzle is about to be completed.