Romana Ciubini lives in Mercatale di Cortona on the border of Tuscany and Umbria. After receiving a degree as an accountant, she lived in Florence. From 1992 to 1996 she owned and managed a restaurant. Before working at Civitella, she was chef at the restaurant Il Preludio in Cortona. Since 1998 she has worked as head cook at the Civitella Ranieri Center. Romana has studied at and visited food programs and conferences internationally, including Blue Hill restaurant in New York where she interned, Le Cordon Bleu, Slow Food conferences, Villa Le Balze in Florence, Tenuta Seliano in Paestum, the American Academy in Rome, and Terra Madre. Her passion for cooking was conveyed to her by her mother and by many members of her family who are cooks themselves. She loves travelling, especially to India.