Method applied to cooking and pizzerias.
A method, not a label
LAB360 was born to develop solutions that really work.
Not theoretical recipes, but replicable, sustainable systems designed to improve:
-
taste
-
product structure
-
work organization
-
marginality
An approach that combines technique, real-world application, and perceived value to achieve concrete results every day.
How We Work:
LAB360 is spread over three interconnected levels.
Technique
Let's start from the transformation of the ingredients to understand their behavior and potential:
extractions (waters, infusions, concentrations), dehydrations and functional powders, light fermentations applied to pizza, water management,
often the least considered but most important ingredient
decisive.
Application
Every solution is designed for reality
pizzeria operations:
concrete interventions, without distorting the line, which can also be inserted on traditional pizzas, with attention to speed of execution,
service organization and conservation management.
Perception
The final result remains central:
what really changes when biting, how
the pizza chef can tell it, and how
differentiate themselves in a credible way, without
fall into self-serving gourmetism.
LAB360 concrete applications
The method translates into practical, already applicable interventions:
calorie-controlled pizza
use of essences and extractions
optimization and balancing of ingredients
A constantly evolving work base, open to new developments.
A method developed with industry professionals:
LAB360 relies on the contribution of chefs, master pizza makers, and nutritionists active in Italy, involved in the development and testing of the applied solutions.
A shared work that combines field experience and technical approach,
to ensure concrete and replicable results.
LAB360 is our selection method.
Each ingredient is evaluated for:
-
raw material
-
production process
-
stability
-
surrender
-
behavior in use
It's not enough to be good. It has to work.
