Inclusive Culinary Educator & Chef
“My talent lies in teaching children and young people how to cook and bringing them joy”.
Every child or young person who is taught to cook, whether individually or in a group, will always do so with enthusiasm and gain a highly educational experience that will stay with them for life. I have always taught with commitment and passion, and with the joy of seeing how much benefit and fun they derive from it.
My lessons are also available online and in Italian, German and English.
For Children
I create special moments where children can explore and transform food with ease and curiosity, learning through a playful sensory experience involving touch, taste, and smell. Cooking becomes a new, experiential, and fun activity that encourages discovery and creativity, while offering a meaningful way to spend their time away from phones and social media. Their relationship with food is introduced early in a simple, positive, and enjoyable way.
For Teenagers
I design cooking sessions where kneading, whisking, and mixing become practical skills and techniques for preparing delicious recipes they will be able to recreate in the future. Cooking becomes a powerful tool to build self-confidence, independence, and the pleasure of social interaction without competition, away from social media.
Cooking for Wellbeing – Therapeutic Approach
Through the language of cooking, I offer a valuable and unique contribution to rehabilitation pathways for children, teenagers, and adults with disabilities and/or neurodivergent conditions. My approach is empathetic, naturally playful, and creative, and is recognised by neuropsychologists, psychologists, therapists, and educators as a unique method that fosters measurable improvements in autonomy, communication, and social and practical skills.
RSA & RSD – Empathy for Wellbeing
In this field, my expertise—unique within the Italian landscape—focuses on delivering cooking workshops within care facilities, in collaboration with healthcare staff in RSA and RSD settings. Beyond being a joyful and engaging break in daily routines, these workshops are carefully designed to offer fragile patients and individuals with disabilities moments of sharing, connection, and self-esteem building.
For Schools
Food education in schools is a crucial yet often overlooked topic today. My courses aim to help students understand the importance of balanced nutrition and learn its foundations, in collaboration with school staff. A playful approach—through storytelling, tastings, or even fun market walks—ensures engagement, attention, and a meaningful learning experience they will carry into adulthood.
Events & Celebrations
Cooking classes for families, birthday parties, weddings, events, training courses, corporate team building, consultancy and workshops, conferences and meetings designed to discover, share, connect, and enjoy or learn through food.
About me – What I do and my background
My name is Nicol Maria Pucci, and I am a conceptual Chef. I have lived and travelled extensively, including Rome, Germany, Milan, and I am currently based in Turin. Since 2008, I have been teaching children, teenagers, and their families how to cook with kindness, professionalism, and passion.
I created the “Merenda Reale” project, a culinary and historical experience held in nursing homes (RSA), bringing together Piedmontese recipes and local history. The project was developed and delivered for the residents of the Il Valentino Korian senior residence in collaboration with Emanuela Moroni, an experienced tour guide based in Turin.
I have designed cooking programs for neurodivergent young patients in collaboration with Dr. Laura Borsetti, clinical neuropsychologist in Turin.
In partnership with Officine Buone OdV, I have led cooking experiences with children, teenagers, and elderly patients in care within pediatric neurological and oncology departments, as well as RSD and RSA facilities, including: Istituto Minotauro, Don Gnocchi – Palazzolo Institute, National Cancer Institute (Istituto dei Tumori), Carlo Besta Neurological Institute, Anni Azzurri Residence, Girola Don Gnocchi RSA, Casa Maggi RSD in Milan, Anffas Nord Milano (Cinisello), Gemelli Hospital in Rome, ColtivAbile Social Garden, AREA ETS, and Casa UGI in Turin.
I am also a lecturer and trainer for students attending professional hospitality and culinary institutes. I am particularly specialised in personalised training pathways for students with certified disabilities, in collaboration with CAPAC – Polytechnic of Commerce and Tourism in Milan.
I have trained a group of 20 young participants preparing for internships in the hospitality sector within the framework of the UnionMigrantNet program, promoted by the European Trade Union Confederation and funded by the European Union.
Team Building Aziendali presso Teatro7Lab, Milano.
From 2010 to 2025, I served as lead instructor for children, teenagers, and family cooking courses at La Scuola della Cucina Italiana – Condé Nast, Milan.
I have collaborated with numerous brands and organisations to design and deliver events, including La Cucina Italiana Magazine, Bonpago GmbH (Frankfurt am Main), Marie Claire, Gucci, Jo Malone, Walt Disney, WUI Agency Milan, Peppa Pig, Maya the Bee, Masha and the Bear, Galbiati Cucine, Riso Acquerello, Domori Chocolate, Galbani, Callipo, Juventus Turin, and the Milan Chamber of Commerce, among others. I have also contributed as an instructor for online tutorials for subscribers of La Scuola della Cucina Italiana.
For Sky and Gambero Rosso, I have been the author and host of television programs dedicated to cooking for children and teenagers.
My recipes have been published in the “Corriere Salute” section of Corriere della Sera, curated by Dr. Carla Favaro.
Together with Dr. Lucilla Titta, biologist, nutritionist, and researcher at the European Institute of Oncology (IEO) in Milan, I have worked on several projects and appeared on television programs focused on healthy eating within families.
For the Italian League Against Cancer (LILT), I have hosted cooking sessions for mothers, focusing on simple and healthy nutrition, helping raise funds to support cancer research.
In 2018, I published the book “Manuale di Cucina per Bambini” (Children’s Cooking Manual) with LSWR. It is not just a recipe book, but a practical educational tool for anyone who wants to involve children in cooking. The introduction was written by a psychotherapist, highlighting its educational value.