Sergio Grasso

Italian food-anthropologist, food-writer, voice-artist, playwright and filmmaker. Well known as “The Gastrosopher” during his 15-year long participation to the most popular tv programs on RAI channels, focused on food, gastronomy and cookery.

Professor of "Sensory Analysis", "Ethnofood" and "Social History of Food", Sergio taught "History and Evolution of Taste" at the University of Teramo and many post-graduate Masters of Marketing for food, agriculture and tourism. Actually teaches Food-Anthropology at the Etoile Academy in Tuscania. As member of Scientific and Technical Committees he has been food anthropologist coordinator for the Italian National Institute of Mountain and outlined the organic-diet of the K2 - 2004 expedition on Himalaya.

As film-maker he produced and directed documentaries for industries (Magneti Marelli, Giovanni Rana, De Rigo Group, Montedison) and tourism (in Greece, Turkey, Dominican Republic, Mexico, Bahamas etc). Voice of the italian network Retequattro (1983-1990), he has become familiar to millions of viewers in the TV programs “VERDEMATTINA” and "LA VECCHIA FATTORIA" in 1997/2000. He participated in RAIUNO-MATTINA with his own section on food, land and ethical and social aspects of nutrition. In 2004 he edited the anthropological and historical content of the Reality Television Show “LA FATTORIA-1870”. On RadioRAI he led “DUE DI NOTTE” while participating in the morning wake-up "PRIMA DEL GIORNO”. In 2005/2006 Sergio was court-technical and "mentor" of the daily program "LA PROVA DEL CUOCO" (Ready, steady, cook!) on RAIUNO. Since 2009 he performed “RAIUNO-MATTINA” and “LINEA VERDE” (the celebrated Sunday TV-magazine).

As playwright and actor in 2002 he wrote and performed "Le tentazioni della Carne”; in 2003 "Alcologia di Socrate” and in 2005 the cheese-com: "Foraggio, Coraggio, Formaggio” . He is author and player of copious talk-food and shows ranging from truffles to wine, from mineral water to extra virgin olive oil. In 2008, staged at the University of Teramo five new pieces on food subject at the "Primavera della Scienza".

Director of the monthly Buongustando, he writes on many magazines and newspapers as food critic and food expert. He published La Cucina del Buonsenso, Viaggio in Toscana and co-authored Le Spezie della Salute