Myriam Sabolla is a food writer, a cook and a professional organizer. She has been working within the food sector for more than 15 years: first as a digital strategist, now with her project "The Food Sister." Before launching this business, in 2018, she was in charge of communication and PR for several food companies.

Today she teaches "the art of joy in the kitchen", with organisation and creativity: she does so via her books and articles, teaching cooking classes for individuals and companies, and with her content on her social media. In 2018 she graduated from the Joia Academy, the most important plant-based cooking school in Italy, and since 2019 she has been a Professional Organizer certified by APOI (Associazione Professional Organizers Italia).

She has published four books: “The Bagel Company”, in 2016 for Guido Tommasi Editore, the gastronomic guide “Genova with Gusto”, in 2019 with Travel with Gusto, in 2021 “Eat well, work better” for Cairo Editore, and finally in October 2022 “La Stagione Vegetale”, published by Slow Food Editore. In this book she explains how to organize yourself, starting from shopping and the pantry, for a more sustainable cuisine, which is good for us and the Planet.

In 2023, she was chosen and awarded as one of the 20 Women in Food in Italy by Corriere della Sera, the most read and prestigious Italian newspaper.

www.thefoodsister.it
www.instagram.com/the_food_sister