Understand the ingredients
Ingredients, properties and behaviour. Every decision starts with understanding the product and the result we want to achieve.
The approach
Taste begins with intuition.
Balance is by design.
I’m Luca Bernardini. Since 2003, I’ve worked in gelato and frozen desserts, bringing together a deep understanding of ingredients, technical precision and a sensitivity to flavour.
Every recipe is a balance of interdependent elements. Research is how I create products that are distinctive, pared back and true to their identity.
Luca Bernardini
From the pastry kitchen
to the image.
I develop and prepare creations for companies and professionals, interpreting ingredients, products and moulds through shape, colour, texture and taste.
For photo and video shoots, I work alongside the marketing team, photographer and videographer. I bring technical expertise and an understanding of the product to the set, from packaging photography to demonstration videos.
Alongside this work, I offer consultancy, research and development, training and editorial projects.
Expertise
Let’s give shape
to your idea.
From developing a recipe to creating a product range. Choose where to begin.
Method and research
Study.
Balance.
Simplify.
Simplicity is the destination.
Behind it lie carefully considered questions.
Find the balance
Formulation, structure and processes. I approach each recipe as a system, from the first trial through to production.
Let flavour speak
Refine and remove the unnecessary. For distinctive creations, clean combinations and a consistent sensory experience.
Explore alternatives
Plant-based alternatives, gluten-free preparations and cocoa processing: new directions, with the same attention to structure and flavour.
Projects
From research
to the product.
Shape. Detail.
Training
Understand, practise,
work independently.
Demonstration courses
From the thinking behind a product to its creation. I explain how to balance a formulation and demonstrate recipe development, connecting every theoretical decision to practical technique, through to a clean, understated finish.
- Gelato
- Traditional and innovative frozen desserts
- The cocoa processFrom processing cocoa beans to developing chocolate bars, bonbons and spreads.
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Collaborations
A technical partner.
A shared vision.
I work with companies and brands in dialogue with their research and development, marketing and sales teams. From product applications and training to technical communication.
I reinterpreted three iconic Italian desserts, following the project from the candle designs through to the creation of dedicated recipes.
Orange blossom, cocoa nibs and wild blueberries guided a dialogue between pastry, perfumery and design, shaping an experience that celebrates the Italian Art of Living.
From the mould
to the product’s story.
For Silikomart, I interpret moulds and products through the goals and inspiration shared by the team. I develop and prepare the creations, considering shapes, colours, finishes and cross-sections in relation to the images we want to create.
During shoots, I work with the photographer, videographer and company team, adapting preparations and movements together to suit the set. The work takes shape in packaging photographs and product videos designed to clearly show the preparation stages and the finished result.
Shape the Taste
Silikomart’s editorial project.
Places, ingredients and people: a story of taste that I build with the team, issue after issue.
Let’s work together
What would you like
to create?
A recipe to develop, a range to rethink or a training programme. Tell me where we should start.
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