What kind of affinity can there be between modern science and flavors of the past, between test tubes, pipettes and Madagascar vanilla? The association is not impossible if we learn about Stefano and Rossella, two researchers who, when not wearing the lab coat, love to eat and look for simple foods, made of a few essential ingredients. A careful research which, unfortunately, does not always statisfy their tastebuds. Therefore, between an experiment and another, Stefano and Rossella wondered: "why should we keep looking for excellence when we could achieve simple and extraordinary things with our own hands?". The answer to this question is "Picogrammo":a very, very small unit of measurement, which is not used every day, that creates a bridge between science and pastries. Two worlds apart , connected by precision. As might be expected by scientists, they started selecting and projecting recipes. They have tried them one by one and have done a painstaking job to make them unique. The experimentation began with the production of sweet and savory biscuits.
The first mandatory step was a tribute to French patisserie with the Chocolat et fleur de sel cookie.