The plant-based queen in Lombardy, Marzia Riva, with her venture "La Taverna degli Arna," serves as a private chef and consultant. She also organizes workshops, courses, conferences, team-building experiences, and much more. As the creator of the project "Effemme Science & Cuisine," she advocates for conscious eating and living, a topic she also explores in her book "Emozionarsi in Cucina" (Get emotional in the kitchen).
Marzia Riva, a passionate woman, operates throughout Lombardy. She is married and has a child, and she has risen to fame as a renowned chef specialized in High Plant-Based Cuisine.
She studied at the Pacle Manzoni Technical Institute in Milan and graduated in 1996. After initially entering the corporate world in the fields of human resources and administration, she decided to embrace her true passion: cooking.
Marzia then received training at the Joia Academy, under the guidance of the famous Chef Pietro Leemann, where she honed her culinary skills and eventually became an instructor, teaching about fermentation, plant-based cheeses, and raw food. Her thirst for experiences led her to collaborate with other luminaries in the industry, such as Simone Salvini, for the Ghita Academy, and Funny Veg.
In 2012, a significant year for Marzia, she launched the blog "La Taverna degli Arna," a platform where she started sharing her plant-based recipes, which evolved in a year into an experiential home restaurant and plant-based cooking school. "La Taverna degli Arna" became a place for dissemination, information, socializing, wellness, and culture, with particular attention to dish balance and presentation.
Marzia offers both amateur cooking courses and professional training programs. Additionally, she organizes experiential tasting events, provides home catering services, and works as a private chef. But her talent doesn't stop there, as she also offers consultancy services in the industry and team-building programs through group cooking. She also conducts workshops and conferences.
In 2017, a crucial moment in Marzia's career occurred when she met biologist and nutritionist Ferdinando A. Giannone, giving birth to the "Effemme Science & Cuisine" project. This ambitious project was born to promote conscious eating and living, embarking on a journey to discover authentic flavors and adopting an ethical approach to food.
Recognition followed, and in 2019, Marzia received the prestigious "Special Cook" award created by the non-profit organization Officine Buone. The following year, Marzia published her first book, "Emozionarsi in Cucina" (Getting Excited in the Kitchen), published by Trenta Editore in the 30Gourmet series.
