My name is Elisabetta . I am native of the Northern Italian region of Trentino Alto Adige where people speak three different languages. In fact, the region where I was born is a melting pot of three distinct cultures; the Italian, the Austrian Germanic and the Ladin (Romance). Due to my family background and my own professional choices, I have lived, travelled and visited many European, North African and Middle Eastern countries. I live in the United States since 1980.

For the purpose of this blog, and for those who wish to work with me, here I have summarized my resume: 

Language Skills: American-English: fluent – Italian: fluent – German: fluent – French: operational – Spanish: operational

10 + years experience as freelance American English Italian German cookbook and food text/recipe translator

10 + years experience as freelance consultant to chefs, businesses and museums for historically accurate food events and for food related exhibitions [Manitowoc Maritime Museum and Smithsonian]

10 + years experience as freelance newspaper and internet food writer and columnist

10+ years experience as freelance consultant and text reviser to American publishers for food and beverage related texts

10 + years experience as full time language instructor and American history teacher (university, middle school and high school level)


Graduate from Italian Professional Culinary High School

Graduate from University of Vienna International Business (Hochschule fuer Welthandel – Wien)

Graduate BA from University of Maryland (American Studies and English)

Related Professional Training: 

Food Sanitation and Safety Manager (U.S. Maryland certified)

Proficiency in Microsoft Office Tools including Excel and Power Point



Member of: ATA (American Translator Association); Member of CHOW (Culinary Historians of Washington DC) and Member of the Confraternita di Bacco, Baselga di Pine’, Trentino, Italy.


Published work: 

Culinary Roots of the 90’s (Newspaper and Magazine Columns) and Culinary Roots and Recipes at www.culinaryroots.com

Author of LA CIOCCOLATA DEI MISSIONARI – Bestiame e frumento e l’eredita’ di Padre Kino nel Messico settentrionale e nell’Arizona  


Special interests: Italian Regional Cuisine and Food Ways – Medieval Renaissance European Food Ways and History – American Regional Food and Cuisine and American History

Available in person: in USA, Austria, and in Italy; willing to travel for determined and planned projects

For cost estimates contact me at culroots@aol.com (per word or project) or info@culinaryroots.com


International Association of Culinary Professionals


Culinary Historians of Washington DC

American Translators Association

American Translators Association

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