In the world of professional foodservice, today’s challenge is no longer just about making a great product: it’s about delivering consistent, high-quality results efficiently, sustainably, and with tools that simplify the work. That’s where technology plays a vital role.

Moretti Forni’s vision stems precisely from this need: to create solutions that guide food professionals into the 5.0 era — with intelligent ovens that preserve the craft, while radically improving daily operations.

Today, whether you work in pizza, pastry, or baking, you need control, automation, and consistency. Inefficiency, downtime, excess energy use, or non-replicable results are no longer acceptable. Moretti Forni meets this challenge with innovations that integrate smart algorithms, advanced digital control, automated energy management, along with durable, design-focused materials.

“With Moretti Forni, it was love at first sight. The idea of using an electric oven that not only delivers perfect Neapolitan pizza, but also is a piece of Italian design in the shop, was irresistible.”
— Francesco Aimone, founder of Mamma Pizza, Las Palmas

Our mission is to design ovens that adapt to any setting: from independent restaurants to international chains, from artisan bakeries to international formats. With Moretti Forni, the “smart oven” is no longer a concept — it’s a reality. That means automatic switch-on (even remotely), product-based energy control, dynamic baking adjustments, and real-time suggestions on where to load your product, all with the goal of reducing errors and increasing profit margins.

Energy efficiency is not a bonus, it’s essential. And the numbers speak for themselves: up to 45% lower consumption with the serieX oven, thanks to intelligent peak management systems like Eco Standby and Power Booster functions.

At the heart of everything is perfect baking, supported by a technological ecosystem that covers every stage, from par-baking to Refining® (the final baking phase before serving).
This modular and smart approach enables fully optimised workflows, with specific baking modes: baking, regenerating, Refining®, and pre-baking — which can be activated individually or combined, with automatic saving of the ideal settings for each step.

But innovation is never just for show. It exists to ensure that every pizza, every loaf, every dessert comes out exactly as the chef imagined.

“We chose the best pizza oven on the market, a technology that truly represents the future.”
— Roberto Conti, Michelin-starred chef and founder of Corner 58, Milan

That belief is shared by Christian Marasca, pastry chef at the Michelin-starred restaurant Zia in Rome:

“Thanks to its technology, S series oven lightens my daily workload. The oven turns on and off by itself. I didn’t have to change my schedule, and that’s fantastic.”

These experiences reflect a new idea of baking: more fluid, less prone to human error, more sustainable over time, yet still entirely focused on quality results. Bakers and pizza chefs gain a true partner, freeing up time, energy, and resources to reinvest in creativity, research, service or simply in their personal lives.

Our evolution represents a shift in mindset. Choosing to invest in tools that improve the lives of those who work with them, enhance the customer experience, and reduce environmental impact.

The venue is run by Marica Nardiello and Dino Stanescu, while the creativity behind the dough is entrusted to pizza chef Andrea Bertozzi, who has built a strong identity through his pizza.
Located slightly off the main tourist routes, Parco Manzoni has earned a solid reputation with a concept that blends seasonal ingredients, local sourcing, and a versatile format that speaks to a wide audience: families, young people, locals, and holidaymakers alike.

Choosing the Right Technology: S series Oven

When the Parco Manzoni project began to take shape, equipment selection became a key part of the concept. The S series oven proved to be the ideal solution to meet diverse and complex operational needs.

“We were looking for a practical oven,” explains Dino,
“something that would suit our limited space and allow us to cook a variety of products – beyond classic pizza – including baked goods and, in future, even panettone. This oven, in my opinion, was the only one that could make it possible.”

The configuration they chose – two Fastbake decks and one Pastrybake with steam function – supports a broad and well-organised menu: from classic pizza to Roman-style pizza “in pala”, including bread and toppings.

Energy efficiency also played a key role:

“We’re located in a park, in a pine grove, so low consumption was important to us. It has features like Eco-Standby™, and once it reaches temperature, energy use is minimal.”

Ease of Use and Reliable Performance

One of the team’s favourite features is how easy the oven is to operate:

“Until recently I was the maître, I’ve only just started working in the pizzeria,” says Dino.
“If I can handle it, anyone can. It’s very simple to use. Once you’ve set the ideal temperature for your product, just programme it, the oven does the rest.”

The integrated tech features are fully utilised too:

“You can connect with your phone using the SmartBaking® App, turn it on remotely, set timers, and manage programmes.”

A Dough that Respects Technique, A Pizza Inspired by the Territory

“The oven’s versatility is incredibly helpful: we can bake both Roman-style pizza in pala and our other pizzas at the same time, even though they need different temperatures. With only one deck, this would be much more difficult.”

Parco Manzoni’s identity is also defined by the product itself: their pizza is made with indirect dough using biga, 64% hydration, and 48 hours of fermentation – all to ensure digestibility and lightness. The result is a pizza that’s crisp yet airy, designed with the local audience in mind.

“We mainly work with local customers,” Dino explains.
“We’ve created a hybrid product that appeals to all palates. It’s a fairly large pizza, with a prominent crust, but still crunchy.”

Among the most popular pizzas are “L’indecisa”: fior di latte mozzarella, fresh mushrooms, sausage, rocket, semi-dried cherry tomatoes, Grana Padano flakes and “La Romagna”: a flatbread without tomato or mozzarella, filled with 24-month aged Parma ham, ‘squacquerone’ cheese, and rocket, a direct tribute to the traditional piadina.

“Our customers are greeted by the smell of fresh bread as soon as they arrive for breakfast,” Dino says.

Even the hamburgers are 100% artisanal: the bun is made and baked in-house, just like the fresh bread served in the morning, which has become the first warm welcome for customers each day.

S series: A Partner in the Kitchen, Even for Beginners

S series has proven to be the ideal partner, even for someone like Dino who has only recently started using the oven:

“It’s intuitive, easy to programme. The Power-Booster™ feature is great when there are lots of pizzas to bake. It brings the oven back to temperature in no time. And with Delta-Power, you can boost the heat near the front of the oven to ensure even baking.”

Looking Ahead: A Bakery Lab and Artisan Distribution

Parco Manzoni is looking to the future. The next goal? Creating a bakery lab to produce bread and semi-finished goods for other local businesses.

“Many of our customers, including restaurateurs and beach club owners, ask to use our products. We want to meet that demand while staying true to our standards of quality.”

We ask Dino what advice he would give to young people dreaming of opening a similar business:

“I’d suggest really thinking through your goals, and choosing your equipment based on what you want to create, not just copying what you see online. Do things your own way, according to your own strengths. Your choices should be made to measure.”