Grello Crema pastry chefs emphasize food science in production

Pastry chefs Emanuele Grecchi and Riccardo Vedovello of Grello Crema are highlighting the scientific approach used in their laboratory. The team emphasizes that high-quality pastry is a result of food technology and applied chemistry rather than improvisation.

Drawing on training from Master Iginio Massari, the chefs focus on managing fermentation times, balancing fats, and developing products designed for high digestibility. Their recent offerings include ‘La Bertolina’, a bread-based pastry version produced at their location in Via Mazzini, Crema.