Mario Liberto was born in the province of Palermo, in Chiusa Sclafani, and graduated from the faculty of Agricultural Sciences. He cultivates a lot of passions and loves Sicily a lot, and is national vice president and regional president of the Epulae, Food and Wine Academy. For many years engaged in the writing of articles that focus on his great passion for Sicily and its lands, but especially for the typical Sicilian products, in 2018 he wrote his first book “The kitchen of the Monsù in the kingdom of the two Sicilies” and in 2019 “Couscous Cultural Koinè of peoples“.
A true lover of the Sicilian gastronomic tradition, he tells it through expert and fascinating words, which reflect his passion in the field, but above all his experience. His love for the land of origin and for the typical products is central to the work and life of prof. Mario Liberto, who is committed to transmitting the same emotions to those who choose to know Sicily and its fruits.
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