The useful creativity inspires our work and translates into products and preparations. Research is this: studying and finding solutions to simplify and solve.
Niko Romito - 3 Michelin stars chef.
Laboratorio is the place where we do research on projects, methods, recipes, ingredients that become products. Tasty, organic, fat-free, light and digestible.
The PANE project
Mother yeast, organic flours, raw materials from controlled agricultural chain, ancient grains, very high hydration, high digestibility. A bread with ancient roots that, thanks to research, technology and raw materials, becomes contemporary and innovative. Crisp and toasted crust, moist and creamy crumb and a delicate acidity that makes the micro-aromas released during baking "shine."
From the selection of flours to the production of mother yeast, fermentation, long leavening, multiple doughs and processes. The leavened products of Laboratorio Niko Romito bear the hallmark of the Chef's gastronomic philosophy. Respect for ingredients, exaltation of flavour in purity, lightness, balanced sweetness and gluttony.
GREAT CHOCOLATE COOKIE
A biscuit, a challenge. I’ve always wondered why, in the common perception, a food considered healthy was almost always associated with an unpleasant and poor taste and from this assumption I decided to try to overturn this paradigm.
THE ORGANIC AND VEGAN LINE
Nutritional balance, simplicity of flavors, lightness of preparations, careful selection of raw materials coming from 100% organic farming are the characteristics of this product line that combines research, naturalness, authenticity and wholesomeness of food.