A RENAISSANCE WORKSHOP
WHERE TRADITION, ART AND EXPERIMENTATION MEET
After years of research and passion, I gave birth to the laboratory I dreamed of. My LAB was born with the spirit of a Renaissance workshop: a place where tradition, art and experimentation meet.
It serves as a center that absorbs and shares the story of the Piedmont region, a territory rich in culinary heritage.
The hard work I have invested is paying off, inspiring an increasing number of people to choose my products both in Italy and abroad.
To meet the increasing demand, I am dedicated to improving production while maintaining the same high level of care and quality that characterizes my work.
SALUZZO, MONVISO VIEW
WHERE MY STORY BEGAN
This is why I built close to home: this allows me to personally monitor every step of the process, ensuring both the excellence of the technique and the warmth of the experience.
I chose to establish my laboratory in Saluzzo, where my story began.
I kneaded dough here for over 25 years, first as a pastry maker and later as a leavening expert.
It is here that my vision for gastronomic pizza was born and flourished.
A few kilometers away, I cultivate my own evolutionary grain.
I set out again to give my best in the territory I love.
MISSION
LET’S SHAPE THE FUTURE
I dream of the LAB becoming a meeting point for young talent and food enthusiasts who share a passion for the art of leavening and good food. In this space, we will embrace innovation through study and technology, continually raising the bar for excellence.
I want it to be a welcoming place for new generations, where I can share my philosophy of patience, precision, and creativity.
It will be the home where fresh projects develop, and ideas take shape in new and exciting ways.
PRODUCTS
LEAVENED AT 360°
In our lab we produce
Seasonal baked goods
(Panettone, Colombe, Pandori)
Daily baked staples (breads, focaccia, pizza bases) on behalf of third parties for major food and catering brands
