Federica Scolta (Avezzano, Italy, 1982)
With 10 years experience she has worked at several Michelin star restaurants and is now sous-chef at 1 Michelin star restaurant Dattilo. She has acquired the knowledge of natural and organic cuisine using km0 products only and is specialised in vegetarian cuisine. She was finalist in two of the most important cooking competitions: The Vegetarian Chance and the Birra Moretti Gran Cru.
