Sandra Rosy Lotti is known throughout Italy for her cookbooks on Tuscan regional cuisine. She has also co-authored with Anne Bianchi, ‘Dolci Toscani’, the definitive compilation of Tuscan dessert recipes and is a contributing writer for Intermezzo Magazine.
Lotti is the owner and managing director of Toscana Saporita Cooking School. She frequently contributes to Italy’s most prestigious cooking magazines and conducts private cooking lessons when classes are not in season.
When in NY she frequently appears at the James Beard Foundation House, The French Culinary Institute, La Cucina Italiana, Degustibus, Ocean Reef in Key Largo, Eataly NYC and Chicago. She took care of the menu for the Birra Moretti Launch in London and in NY . Sandra Lotti embodies the essence of the Italian spirit in her warmth, her zest for life and her passion for great food.
These qualities, combined with her outstanding skill as an ebullient teacher make Toscana Saporita the perfect place for eager students to learn the art of Tuscan cooking.