Culinary Nutrition Lab
with Marilena Cutino
Eating is a simple, practical act.
I guide people who want to eat well, but cannot find the time or do not know where to start, to take the lead in their own culinary week: nutrition, cooking and organisation.
Discover the servicesThree skills, one result: eating well, every day, on your own.
- Nutrition.
- The why behind each choice: what the body needs every day, according to scientific evidence.
- Cooking.
- The how: the techniques that turn a recommendation into a good dish, one you actually want to eat.
- Organisation.
- The when and the how much: time, space, shopping and preparation, so that good habits hold up in a real week.
These are three skills that rarely live in the same person. Here they work together from the start: the nutritional choice is already designed for the kitchen, and the dish is already designed for your week, the one that is truly sustainable. It is this combination that makes the difference between a recommendation that stays on paper and a habit that lasts.
Who I work with
People who are well and want to stay healthy,
but reach the evening without knowing what to put on the table, shop in a rush, get lost in contradictory information and start again every Monday. Families, mothers and fathers, busy professionals, people who live alone: the context changes, the skills do not. And what parents learn also reaches their children's plates.
People who need to pay attention to what goes on their plate every day,
because they live with a condition that requires it or because they have chosen to work on their weight. Alongside the guidance received from a medical doctor or a specialist, so that it becomes real meals, sustainable and enjoyable in everyday life.
Italian institutions, schools and businesses abroad,
to bring the Mediterranean dietary model beyond Italy.
This is Culinary Nutrition: the science of nutrition applied to what really happens in the kitchen, between the shopping and the table.
How I can help you
01
My consultation
To me, a consultation means guidance and support: not a one-off meeting, but a programme that combines one-to-one or group meetings, digital tools and ongoing dialogue. Courses and digital materials can become an integral part of the programme, so that the work continues between one meeting and the next. This is why I work through programmes; a single, in-depth consultation is still available, and useful in some situations. It is consistency, more than anything else, that makes a change last.
02
Courses and programmes
Food and culinary education, meal organisation, food hygiene and safety at home, live in the kitchen, training for people who work in the sector. One educational line for individuals and one training line for professional organisations, because solid foundations are what make a change last over time.
03
Business: Healthy Culinary Developer
For restaurants, hospitality and catering: recipes and menus that preserve nutrients, limit process contaminants, reduce added salt and sugar and increase fibre, through targeted technological strategies and cooking techniques, including for special categories. At the heart of the service is scientific training for the kitchen brigade and front of house: the aim is not to hand over recipes, but to provide the tools to create them independently.
For you: ready to transform the way you see food?
Contact meFor your business: ready to bring Culinary Nutrition into your organisation?
Restaurants, hospitality and catering: an offer that is healthy, feasible and focused on taste.
Let's talk