Who are we?

Giacomoni Lab was born from the encounter between two different yet complementary experiences, united by a concrete problem facing the restaurant industry today.

The company was born from an idea by Alessandro and Sofia.

Alessandro is a young entrepreneur already active in the food industry. Running a fast food restaurant focused on healthier, more contemporary dining, he repeatedly faced the challenge of finding reliable suppliers: high-quality, consistent products at a sustainable price were rare, especially in the local context. In particular, finding artisanal sandwiches and bases suitable for quick service proved more complex than expected.

Sofia, also young but with solid experience in the pizza world, works as a head pizza chef at one of Ravenna's most established pizzerias. From her perspective, another major problem in the industry clearly emerges: managing dough and the workload in the pizzeria. Often, the owners of the business and those actually working on the dough don't align, with their interests and priorities differing. This creates operational difficulties, product inconsistencies, and a heavy dependence on specialized professionals who are increasingly difficult to find and retain.

Added to this are now structural factors:

Increasing competition, constant market innovation, the difficulty in finding qualified pizza chefs, poor staff stability, the difficulty of scaling a business or opening new outlets, and the flight of many professionals abroad, attracted by better economic conditions and quality of life.

Giacomoni Lab was born from these considerations.

A workshop specializing in the production of high-quality artisanal bases, designed for modern restaurants but with a business approach. Our goal is to create a semi-finished, ready-to-use product that requires only a few minutes of quick regeneration and can be handled by any restaurant worker, even without specific pizza-making training.

We believe this is the future of pizzerias and restaurants:

Centralizing the production of bases in a dedicated laboratory, which deals exclusively with this, increases quality, improves the speed of service and drastically reduces the margins of error.

We take care of the most delicate and technical part: the base.

The restaurateur can thus focus on everything else: toppings, restaurant identity, service, marketing and customer experience.

Giacomoni Lab was created to simplify kitchen work, ensure more consistent results, and help businesses grow sustainably.