Francesca Guastella is a pasta specialist with a passion and expertise that make her a key figure in the world of Italian gastronomy. After graduating from the University of Gastronomic Sciences in Pollenzo, Francesca began her career in the pasta sector in 2016, building a path that has led her to be a highly respected consultant and teacher today.

After having taken over and managed two historic pasta factories in Milan, Francesca has expanded her skills towards consultancy and training in the field of artisanal pasta. Her experience ranges from fresh handmade pasta to extrusion and drying, to production with the use of specialized machines. This deep and diversified knowledge has led her to collaborate with internationally recognized companies, such as Dominioni, Molini Pivetti, and Casillo, where she works as a specialized technician and teacher in the Pasta University course.

Francesca also teaches at the Food Genius Academy, where she deals with both the production of pasta and the preparation of fillings and condiments, offering a complete vision of the world of pasta. Her approach to teaching aims to train well-rounded professionals, capable of managing every phase of pasta production with a balance between tradition and innovation. Her attention is also paid to scalability and efficiency, essential elements to adapt to any type of food business, from wholesale catering to the sale of fresh or dried pasta for domestic use.

If you need a pasta expert who can guide you through every aspect of production and sales, Francesca Guastella is the ideal Guardian. With her deep knowledge and contagious enthusiasm, Francesca is ready to share her skills in consultancy and courses that will transform your approach to the world of pasta!