Alessandro Attino

Graduated in Food Science and Technology, he immediately focused his study and research on plant-based fermented dairy alternatives and sustainable food systems.
He also works as an agri-food consultant for companies and catering businesses.
He also curated, on behalf of ENESAG (National Body for Experts in Food and Gastronomy), a Continuing Medical Education course based on what he had written and focused on the treatment of two rare genetic diseases with plant-based ketogenic and anaplerotic diets with supplementation of
glycerol triheptanoate.
He also deals with dissemination, being one of the founders of Pugliaveg, a project born with the aim of enhancing and increasing vegan culture in Puglia.
Accredited VEGANOK professional and member of the Technical and Scientific Committee of the Italian Associazione Vegani Onlus.