Manuela was born in Genoa but spent her entire childhood in Imperia. Currently, she splits her time between Imperia, Shanghai, and Bangkok.

Manuela represents the fourth generation of can makers and is involved in the Guatelli Museum. The museum collects the Family Collection of Italian Olive Oil Cans, which includes over 6,000 pieces of olive oil cans and lithographic stones. This collection is an important testimony to the flourishing industry related to the oil trade that developed in the late nineteenth and early twentieth centuries. In 2006, Manuela moved to Asia with her husband and four sons.

Despite the distance, Manuela has not forgotten her roots. She promotes the prestige of extra virgin olive oil and the history and flavors of Mediterranean cuisine beyond national borders by organizing Italian cooking classes, on-demand chefs, and catering. Her passion for extra virgin olive oil stems from her family, as her father dedicated his life to producing oil cans. Every week, my father would cross Europe to sell his cans. He would return home on weekends with fascinating stories and anecdotes about the oil industry.

His global view of the market allowed him to understand even the smallest nuances, which inspired me to pursue a career in this wonderful world. In 2024, I finally fulfilled my passion by attending the ONAOO course and becoming a Professional Taster. Manuela collaborates with several Italian associations abroad to promote the history, culture, and art of extra virgin olive oil tasting worldwide.

Since September 1995, date of my birth, I’ve been always in the olive mill of my family: first as incredulous and unconscious viewer, then as assigned to the snack time based on bread and olive oil.

Besides following the production, now I also manage the commercial area. I do represent the fifth generation in our family-run mill in Taggia on the edge of steeply Valle Argentina, land of Taggiasca olive.

Being always passionate about good food, in 2018 I achieved my Honours Degree in Food Science at the University of Parma.

In 2019 I’ve been started my educational path in the School of ONAOO, ended in 2022 when I became a Professional Taster certified by ONAOO. I think that extra virgin olive oil is not just a condiment, but a vehicle of concepts that can tell stories.

Since 1991 I’m Member of ONAOO. Tasting olive oil is one of my favourite hobbies.

In 1992 I became ONAOO Professional Taster and in 2004 I became a member of the Official Panel of ONAOO.

By participating annually in the refresher courses organized by ONAOO I had the opportunity to deepen my knowledge and satisfy my curiosity about the vast world of olive oil.

Over the years I participated as a judge in important National and International competitions.

Angela is graduated in Psychological Sciences and Techniques. She is an agronomist, landscape gardener and professor of Agricultural Sciences. Angela follows the production of the historic family olive oil grow in Castellabate (Cilento, Salerno), using sustainable agronomic practices and she believes that “Agricultural can and must integrate with natural resources of a territory, with the aim not only to safeguard the environment, but also to pursue the best quality characteristics of product contributing to generate the well-being place, the foundation of everyone’s health”.

Since 2016 she has been a Member of ONAOO and she started her educational path. In 2020 she concludes her studies by obtaining the Qualification of Professional Taster of ONAOO.