Katia Oldani

Katia Oldani was born in Magenta (Milan) in 1977. Her professional career is unique, combiningscientific rigor with a passion for craftsmanship. She graduated with a Master’s degree in BiologicalSciences from the prestigious University of Milan. This achievement was fundamental in shaping her methodical and analytical approach, which is unique in the world.

During her university studies, she demonstrated a strong entrepreneurial spirit. She developedprojects in the fields of information technology (IT) and management, skills that led her to start herown company. This experience consolidated her analytical and problem-solving skills. However, itwas in the world of baking that her true vocation finally took shape.

The Fusion of Science and Pastry

Katia applies her scientific knowledge with growing passion to the field of pastry and bread making. Her degree in biology is not a mere detail. It is the foundation of her method: understanding the raw material at a molecular level in order to transform it with awareness and precision. For her, each ingredient is a complex biological system. Each recipe becomes an equation to be balanced for a perfect result, not only in taste but also in nutritional profile, withoutever forgetting aesthetics.

This approach drives her to constantly improve. She attends high-level master’s programs and regular refresher courses. This has made her a well-rounded professional in her field, equallyskilled in both sweet and savory creations. Her philosophy is based on a clear principle: “understand in order to do better.”

The Mission: From Italy to the World

Today, Katia puts her two areas of expertise at the service of professionals, companies in the Ho.Re.Ca sector, and individuals who want to learn a new way of making pastries and bread. Sheoffers tailor-made consulting and training services. Her goal is to help others create products of excellence: healthy, tasty, and technically flawless.

This vision is now evolving into an international project: Monna Italia. An ecosystem that aims to celebrate and promote Italian gastronomic culture around the world, combining business, innovation, and art. A bridge of taste and knowledge that represents the next chapter in her journey.

If you want to find out more about her scientific approach, you can explore the articles in hercolumn “Ingredients Under the Lens.” Here she analyzes raw materials with the eye of a biologistand the hand of a pastry chef.

Follow me on YouTube too: discover videos, recipes, and scientific insights.