CHEF SANDRA LOTTI 

Sandra Rosy Lotti, a native of Tuscany, received her formal culinary training at the Istituto Professionale in Massa, Italy. She is known throughout Italy for her cookbooks on Tuscan regional customs and cuisines and frequently contributes to Italy’s most prestigious cooking magazines. Most recently Lotti has become a contributing editor for Intermezzo Magazine, in the USA and Ireland. She is owner and managing director of Toscana Saporita Cooking School and embodies the essence of the Italian spirit in her warmth, her zest for life and her passion for great food. She demonstrates these qualities with her outstanding skill as an ebullient teacher and is frequently referred to as “the heartbeat of the kitchen”.

Most recently, Master Chef, Mario Batali (Molto Mario) joined Lotti at Toscana Saporita Cooking School where he delighted students with instruction for his favorite recipes during “Babbo Week”.

Lotti has showcased her culinary expertise as she hosted luncheons at The James Beard House. She has also presented demos at The French Culinary Institute, The Italian Culinary Institute and The James Beard House, all in New York City.

Lotti was guest co-host on Arthur Schwartz’s “FOOD TALK” radio WOR 710 AM in 2002 in New York City. In 2004 Lotti was co-host on Judi Gallagher’s “Cooking In Paradise” radio show in Sarasota, Florida. She was a guest co-host on Channel 6, SNN “What’s Cooking: in 2005.

Lotti is the author of L’Anno Toscano and co-author of, Dolci Toscani, the definitive compilation of Tuscan dessert recipes. Her newest cookbook IL Fornello Racconta has been on the best seller’s list in Italy since it’s release.  When not traveling or teaching classes at Toscana Saporita, Lotti can be found giving private cooking lessons in English and Italian as well as doing research for her next cookbook.

Lotti is a member of International Association of Culinary Professionals.

Chef Sandra Lotti

Recipe from Chef Lotti Featured in
Italian Cooking and Living



Dolci Toscani
 The Book Of Tuscan Desserts
by Anne Bianchi & Sandra Lotti