Laura Rosano

National Coordinator of Slow Food International in Uruguay and Director of Verde Oliva, a company researching and stimulating the use of local produces and providing educational workshops on nutrition.
She is a chef with more than 20 years of culinary experience, half of which she gained in Sweden and the Netherlands, and she obtained a Postgraduate in Mediterranean Diet and Contemporary Cuisine at the University of Barcelona;

Laura Rosano is owner and producer at Chacra Ibira Pitá, a farm specialised in indigenous fruits crop, courses, workshops and gastronomic events and author of Recetario de frutos nativos del Uruguay.
Laura also takes part in the FAO initiative “Chef against Hunger” in Latin America and the Caribbean.

By enricgomez.com