A Method Designed for Professional Kitchens and Pizzerias
A method, not a label
LAB360 was created to develop solutions that deliver measurable results.
Not theoretical recipes, but practical, repeatable and sustainable systems designed to improve:
• flavour
• product structure
• workflow efficiency
• profitability
A methodology that combines technical expertise, real-world application and perceived value to achieve tangible results every day.
How We Work:
LAB360 is built around three closely connected pillars
Technical Expertise
Every project begins with a deep understanding of ingredients and how they behave.
We explore:
• extractions (culinary waters, infusions and concentrates)
• dehydration and functional powders
• light fermentation techniques applied to pizza
• water management, often the most overlooked yet one of the most influential ingredients in the entire process.
Practical Application
Every solution is designed around the daily realities of a professional pizzeria.
Our goal is to introduce practical improvements without disrupting established workflows.
Each solution can be seamlessly integrated into both traditional and contemporary pizzas while improving:
• speed of execution
• kitchen organisation
• ingredient preservation and storage
Customer Perception
The final experience always remains our priority.
We evaluate what truly changes in every bite, how pizzaioli can communicate that difference to their customers and how they can stand out in a credible way—without falling into the trap of creating gourmet concepts that are innovative only for the sake of being different.
Practical Applications
The LAB360 method already translates into practical solutions such as:
• calorie-controlled pizza concepts
• the use of culinary essences and natural extracts
• ingredient optimisation and flavour balancing
Our Selection Method
LAB360 is also the methodology behind the way we evaluate every ingredient.
Each product is assessed according to five essential criteria:
• raw material quality
• production process
• consistency and stability
• yield
• performance in professional use
Being excellent is not enough.
It has to perform consistently.
