Sandra Rosy Lotti, a native of Tuscany, received her formal culinary training at the Istituto Professionale in Massa, Italy. She is known throughout Italy for her cookbooks on Tuscan regional customs and cuisines and frequently contributes to cooking magazines.
In 2002, Lotti has become a contributing editor for Intermezzo Magazine, in the USA and Ireland and she still writes for it. She is the chef owner and managing director of Toscana Saporita Cooking School (estabileshed in 1994) and embodies the essence of the Italian spirit in her zest for life, and her passion for great food. She demonstrates these qualities with her outstanding skills as an ebullient teacher.
Lotti has showcased her culinary expertise as she hosted luncheons and dinners at The James Beard House in NYC. She has also presented demos at The French Culinary Institute, at CIA Hyde Park, at La cucina Italiana in NYC, at The Italian Culinary Institute, at Eataly NYC and at Eataly Chicago, at Degustibus at Macy’s and at Ocean Reef Club in Key Largo Florida.
Lotti is the author of L’Anno Toscano, Sapore di Maremma, A taste of Tuscany and co-author of Dolci Toscani, the definitive compilation of Tuscan dessert recipes. Her last cookbook La cucina della Lucchesia has been on the best seller’s list in Italy since it’s release. When not traveling or teaching classes at Toscana Saporita, Lotti can be found giving private cooking lessons in English and Italian as well as doing research for her next cookbook.
TOSCANA SAPORITA COOKING SCHOOL was founded in 1994 by Anne Bianchi and Sandra Rosy Lotti. The school is located in a beautiful agriturismo (Agriturismo Casa Rossa) by the Lake Massaciuccoli which has also hosted the composer Giacomo Puccini. The school offers a great basic culinary program for beginners and food lovers and a much more advanced one for chefs and welcomes students from all over the world.