Laura Bolognesi discovered her entrepreneurial ambitions during the MFS programme and launched an insect-based snack within 6 months.
She took over an old Italian bakery brand and now develops products that combine tradition with innovation – including savoury snacks with cricket flour.
What inspired you to apply for the MFS Programme?
Laura Bolognesi: ‘I was born in Italy, where I obtained a Bachelor’s degree in Environmental Science from the University of Milan.
When my friends told me about the Master in Food Systems, I discovered that its focus on sustainability aligned perfectly with my background, so I decided to apply.’
What aspects of the programme did you enjoy most?
Laura: ‘I was part of the first cohort after Covid, so I was lucky to travel to several partner universities within the EIT Food network. Everything was well organised, and I felt very supported by the universities and EIT Food.
The international experience really broadened my perspective. It wasn’t just about travelling, but also about connecting with students from many different countries. Since the groups are quite small, we quickly built a strong community. During the summer school, we did a lot of teamwork, which strengthened our bonds even further.’
Which study path did you choose?
Laura: ‘I started at the University of Turin in Italy, then continued at the University of Madrid, and finally at Aarhus University in Denmark.
My initial focus was food safety, but I explored different areas at each university. This helped me discover where my real interests lay, and eventually, I decided to specialise in food technology.’
When did you decide to start your own company C’era un Tarallo?
Laura: ‘I made the decision during the MFS programme while studying in Madrid in 2023. Together with my two partners, we bought ‘C’era un Tarallo’, an existing bakery brand, and transformed it into something new and innovative. The MFS programme includes training in entrepreneurship and business development, where we had to create a new product or service. I decided to immediately apply my food technology expertise to a real project.’
We heard you developed a new product in just six months?
Laura: ‘Yes! For my master’s thesis, I developed a new tarallo using cricket flour as a key ingredient. We collaborated with Small Giants, an Italian pioneer in insect-based food products offering sustainable protein alternatives. We combined traditional artisanal tarallo recipes with cricket flour, experimenting with different flours and integration levels using the same machinery as traditional production. We analysed the nutritional profile and conducted sensory evaluations with a trained panel. The results were very positive. After six months, we launched three flavours on the Small Giants webshop. Our batch of 1,200 individual packages sold out in just six days. Plus, the concept won the EIT Food MFS Graduation Award for Entrepreneurial Potential of Excellence.’
Tell us about the journey of C’era un Tarallo so far. What is your vision and mission?
Laura: ‘The company was established in the summer of 2023, and I graduated in November 2024. Our mission is to keep combining tradition with innovation. In Italy, food culture is highly traditional, which can make innovation difficult. By using the familiar taralli format, we can introduce healthier, more sustainable ingredients such as ancient grains and gluten-free options. Everything is produced in our small bakery in southern Italy.’
What are the next steps?
Laura: ‘I plan to further develop my marketing and financial skills to drive the company’s growth. We currently sell online directly to consumers, but I want to expand to B2B channels, targeting restaurants, winery shops, and similar outlets. We now offer 14 different flavours, including onion, black olive, rosemary, and chili pepper. This year, we aim to expand into the UK market and are researching which flavours would suit British consumers. Later, we plan to launch in Germany and France. On the financial side, we’re continuously seeking funding opportunities and recently applied for the EIT Food Seedbed Incubator Programme.’
In what ways did EIT Food support you on your entrepreneurial journey?
‘EIT Food and the MFS programme gave me an entrepreneurial mindset. I had never imagined myself starting a business before. Thanks to the programme, I discovered a passion for entrepreneurship. My classmates tried my products, and my professors provided valuable feedback and encouragement. I felt very lucky, especially as everything was so new to me. I have also noticed that being an MFS alumna is a convincing asset for potential partners or clients. After completing the programme, I can still count on my professors’ support, participate in events, and take additional courses. I also keep in touch with other alumni, even though we’re spread around the world. The EIT Food network is fantastic. I even landed a new job as a product developer when attending the Next Bite event, where I connected with Foreverland Food, an innovative start-up.’
Would you recommend the MFS to aspiring entrepreneurs?
Laura: ‘Absolutely, also if you don’t have entrepreneurial ambitions. Just trust the process. In those two years, you’ll have opportunities to explore many directions and find your path. The programme provides a wide range of tools and touches on various topics and fields. I loved being part of an international community, travelling around Europe, and building strong friendships. It can be challenging at times, but it never feels lonely. I can’t believe it’s already over!"
Impact & Ambitions
People How are you impacting our society?
‘Being a young woman makes entrepreneurship more challenging, especially in Italy’s male-dominated food industry. However, with a supportive team and a strong mix of skills, it’s possible to prove yourself and grow in confidence.’
Planet How are you impacting our environment?
‘Food is a huge part of Italian culture, and we aim to make it more sustainable. Our taralli are made with no more than four ingredients. We source locally and are currently developing organic products.’
Profit How are you impacting our economy?
‘We work with local ingredients and with local people in Puglia, a region that is economically underdeveloped. As the company grows, we expect to create more job opportunities. Many young Italians move north for work, but we chose to be located in the south and contribute to the area's development.’
“I have also noticed that being an MFS alumna is a convincing asset for potential partners or clients. After completing the programme, I can still count on my professors’ support, participate in events, and take additional courses. I also keep in touch with other alumni, even though we’re spread around the world. The EIT Food network is fantastic.”