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Alessia Marrazzo

Consultant

Alessia Marrazzo is a Consultant at Lear. She helps clients providing robust and sound economic analyses in follow-on damages actions and she specialises in damages quantification methods, with particular reference to various econometric techniques. She has recently been working on the econometric analysis of two mergers ex-post evaluation projects in the grocery and telecom sectors. She has a lot of experience in working with large datasets in a broad range of sectors such as jet fuel, grocery, plastic and paper packaging and telecom.

Before joining Lear, she worked as a bluebook stagiaire at the European Commission, DG competition. During her stay at the Commission, she contributed to the analysis of the economic impact of a horizontal merger with coordinated effects in the cement sector. She also took part in a project on the ex-post evaluation of the effectiveness of remedies accepted by the Commission in the last few years.
She obtained a BSc in Economics and a Master in Economics and Finance from the University “Federico II” of Naples, gaining a strong background in microeconomics and industrial organization. Later, she specialized in competition, regulation and applied econometrics at the Barcelona Graduate School of Economics.
Alessia has expert knowledge of statistics software (e.g. Stata) and quantitative techniques for competition and antitrust analysis. She is fluent in English and has a basic knowledge of Spanish.

Tell me your story and together we will structure your case in line with the best fitting economic theory

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Alessia Marrazzo

CONTACT

Via di Monserrato, 48
00186, Roma
Phone: +39 06 68 300 530
Email: alessia.marrazzo@learlab.com

PROFESSIONAL COURSES

  • Quantitative methods for Public Policy Evaluation (15 hours), Barcelona Graduate School of Economics

EDUCATION

  • MSc, Competition and Market Regulation, Barcelona Graduate School of Economics
  • MSc, Economics and Finance, University of Naples Federico II
  • BSc, Economics, University of Naples Federico II

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