Alessandro Bertuzzi
Technical Consulting in Pastry and Large Leavened Products
Product Development · Laboratory Design
Consulting, Research and Training
Alessandro Bertuzzi supports companies and professionals in the food industry in Italy and abroad, combining technical expertise, research and innovation to develop new projects, improve products and optimise production processes.
Every dough tells a story. Technique transforms it into excellence.
Areas of Expertise
Artisan Leavened Products
Panettone, Colomba and Seasonal Leavened Specialties.
Research into sourdough, fermentation studies and the optimisation of leavening processes.
Pastry & Leavened Products
Development and refinement of individual desserts, plated desserts, pralines, and sweet and savoury leavened products, with a focus on technique, structure and sensory balance.
Research and Development
Ingredient research, formulation development, product innovation, shelf-life assessment, and the improvement of product performance and production processes.
Training and Consulting
Technical support for companies and laboratories, professional training, and tailored programmes for schools and industry professionals.
Tailored Solutions for Every Sector
Artisan Pastry Shops
Are you facing challenges with large leavened products, looking to refine a recipe or introduce a new product to your laboratory?
Tailored technical support to identify challenges, explore potential solutions and improve production process management.
Food Companies
From developing new product lines to improving product characteristics, conducting application trials and transferring solutions into production.
A structured technical approach tailored to the company's objectives and specific requirements.
Schools & Academies
Would you like to offer technical training that meets the needs of the professional industry?
Tailored educational programmes, practical demonstrations and in-depth training on Italian leavened specialties and pastry techniques, designed around your educational objectives.
Expertise, Research and Innovation
2019 Italian Pastry Champion, Food Technologist, Consultant and Trainer.
With over twenty years of experience, Alessandro Bertuzzi combines hands-on expertise with scientific rigour to support companies, artisan laboratories and professionals in developing new products and improving production processes.
From Italian leavened specialties to pastry and savoury preparations, every project begins with a combination of ingredient knowledge, research and artisan expertise.
Every project is a new challenge, where technique and creativity come together to bring unique ideas to life.
From Concept to Results
Every project has different requirements.
From developing a new recipe to optimising a production process, Alessandro Bertuzzi works alongside companies and professionals to find practical solutions that combine technical expertise, research and creativity.
Our Creations
A New Space, New Opportunities
A new laboratory dedicated to research, experimentation and product development is coming soon to Faenza.
A space where ideas and expertise take shape through technical testing, tailored consultancy and development programmes for pastry chefs, companies and food industry professionals.
A new meeting point for research, technical expertise and innovation, where we can work together to turn every project into new opportunities.
Partners and Collaborations
Let's Discuss Your Project
Do you have a project to develop, a product to refine or a technical challenge to tackle?
Together, we will find the solution best suited to your professional needs.
A Journey of Education, Experience and Research
From a scientific background to professional pastry, a journey shaped by research, experimentation and continuous dialogue with the food industry.
- 2006 - Degree in Viticulture and Enology
- 2011 - Degree in Food Science and Technology
- 2019 - Italian Pastry Champion – SIGEP
- 2021 - Member of the Academy of Sourdough Masters
- 2022 - Publication of the book Monoporzioni lievitate
- - Best Author" Award – World Pastry Stars, Italian Gourmet
- 2026 - Director of the International School of Sourdough Masters in Bologna
Excellence doesn't happen by chance: it begins with study, grows through research and takes shape through creativity.