Chef Luni
Share
Concept Chef - Food stylist - Glutenfree and Fodmap expert - F&B consultant/management
Food blogger/writer
English - italian
06/05/2026
Two years ago I wrote a book about purple food, anthocyanins and the connection between color and wellness.
Now the world is finally talking about it. đź’ś
Blueberries. Purple cabbage. Black rice. Purple sweet potatoes.
What once looked like “just a color trend” is becoming part of a bigger conversation about antioxidants, natural nutrition and conscious eating.
That’s why I created Eat Purple.
Not to follow a trend.
But to talk about it before it became one.
This book is not just a recipe book.
It’s a journey through:
• purple foods
• anthocyanins
• wellness benefits
• curiosities & research
• and a different way of looking at nutrition.
Available in English and Italian on Amazon.
Distributed by IXA Trading.
If you believe food is more than calories…
welcome to the purple world. đź’ś
One of the biggest challenges when cooking Italian food abroad is not the recipe, it’s the supply chain.
Many of the ingredients that define the cuisine have to be imported, and that changes everything on the cost side. Flour, tomatoes, olive oil, cheeses… the list adds up quickly.
So the real question becomes: how do you stay true to the cuisine while keeping the business sustainable?
Authenticity matters. But so do margins.
Click here to claim your Sponsored Listing.
