Food Tech Bootcamp

Food wisdom is disappearing. We build the tools that keep it alive.

AI that speaks the language of the artisan.
Technology that amplifies craft instead of replacing it.

See the work ↓

What we're exploring

3D visualization of the FTB brand identity — food meets computation
researchupcoming

Cooking Intelligence LLM

Can we make Michelin-level culinary knowledge computable?

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Gorgonzola aging room with green molds developing on wooden shelves
Coming soon
experimentproducer selected

AI Sales Agent

Can AI help an artisanal caseificio sell to 47 targets in Milan?

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Get notified when we announce this experiment.

Artisanal production environment inside an Italian caseificio
Coming soon
experimentproducer selected

Food Safety Automation

Can AI turn food safety compliance from hours into minutes?

Get notified when we announce this experiment.

A cheesemaker who reads milk by smell is performing an analysis. A baker who feels dough by touch is running a calibration. A winemaker who tastes the season is evaluating a dataset. This knowledge is precise, structured, and transferable — if you speak the right language.

We speak both. The language of the algorithm and the language of the craft. We build AI that makes food knowledge computable — so the producers who chose quality over volume can finally compete on their own terms.

Il progresso che cancella ciò che siamo non è progresso.

Read the full mission→

Why this lab exists

Three things need to be in the same room. They almost never are.

Food Science

Gastronomic Sciences

Trained in gastronomic sciences. We don't guess what artisans need. We studied alongside them, made cheese with them, learned their craft from the inside.

AI

Built on Claude

Every tool runs on Claude by Anthropic. AI that can reason about aging, production standards, and technique — not just process data.

Craft

Real producers, real problems

We work inside caseifici, not from coworking spaces. Every experiment starts with a producer's problem, not a technology looking for a use case.

The Founder

I'm Italian. I studied gastronomy. I learned how cheese is made by making it. Then I went to India and learned to code. For ten years, I built software while the food world I came from fell further behind.

AI changed everything. A tool that understands both the precision of code and the complexity of craft. Food Tech Bootcamp is my lab. Not a startup. Not an agency. The place where everything I learned about food and everything I learned about code become tools for the producers who chose craft over convenience.

LinkedIn→

From the lab

From Vending Machines to Aging Rooms

Andon Labs proved AI could sell snacks from a vending machine. We're asking a harder question: can it sell artisanal gorgonzola to 47 targets in Milan?

What If Culinary Knowledge Had a Memory?

A chef retires and takes thirty years of intuition with them. A grandmother stops cooking and a regional recipe vanishes. We're asking whether AI can change that.

Get in touch

hello@foodtechbootcamp.com

Are you a gastronome who codes? A developer who loves food? A producer who wants to compete?