Laboratorio graziosi: passion between science and cusine
The laboratory was born in 2014 from an idea of Cecilia Fiandri and Roberto Graziosi.
A familiar direction and a clear and ambitious idea: to create the gluten free that was not present before. Tasty, natural, without sacrifices.
The first year of the company was completely dedicated to research.
The commitment: not to use premixes, always starting with directly selected raw materials, pursuing naturalness without compromise. Thus was born the shortcrust pastry without preservatives of the gold line and the production of the laboratory began.
Customers immediately rewards this new approach to gluten-free, responds with enthusiasm and decrees the success of Graziosi, which expands its product range, begins to collaborate with universities, public and private research centers and nutritionists and also to produce for private labels and lines. gluten free from established brands.