Sandra Rosy Lotti

Sandra Rosy Lotti, a native of Tuscany, received her formal culinary training at the Istituto Professionale Giovanni Minuto in Marina Di Massa, Italy. She is known throughout Italy for her cookbooks on Tuscan regional customs and cuisines and frequently contributes to Italy's most prestigious cooking magazines. Most recently Lotti has become a contributing editor for Intermezzo Magazine. She is owner and managing director of Toscana Saporita Cooking School and embodies the essence of the Italian spirit in her warmth, her zest for life and her passion for great food. She demonstrates these qualities with her outstanding skill as an ebullient teacher and is frequently referred to as "the heartbeat of the kitchen".

Lotti has showcased her culinary expertise as she hosted luncheons at The James Beard House. She has also presented demos at The French Culinary Institute, The Italian Culinary Institute and The James Beard House, all in New York City.

Lotti is the author of L'Anno Toscano and co-author of, Dolci Toscani, the definitive compilation of Tuscan dessert recipes. Her newest cookbook IL Fornello Racconta has been on the best seller's list in Italy since it's release. When not traveling or teaching classes at Toscana Saporita, Lotti can be found giving private cooking lessons in English and Italian as well as doing research for her next cookbook.
Lotti is a member of The James Beard Foundation and Slow Food. She can be reached at info@toscanasaporita.com.

Chef's Recipes :

Tuscan-Style Roasted Chicken Served with Roasted Potatoes

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