In the heart of Genoa, Bedin dal 1862 draws on the memory of the first pizzeria licence granted in the city to create a completely contemporary concept.
Chef Andrea Serra has brought that history back to life, transforming it into a format where the offering is built around carefully selected ingredients, in-house preparation and control over every stage of production.
Crunch as a Signature
Contemporary Neapolitan pizza, pan pizza, Roman style ‘pizza in pala’, ‘ruota di carro’, Genoese focaccia and sweet baked goods come together in a deliberately broad offering, with more than forty pizzas on the menu.
At its heart is a precise focus on texture. Andrea explains: “I wanted a dough that was crisp, light and melt-in-the-mouth. My slogan is: ‘Do you know what happiness sounds like? Crunch.’”
Serra aims for a highly aerated structure, with a high crust that is hollow and crunchy inside. This philosophy finds perhaps its fullest expression in the ‘padellino’.
One of the most representative creations is Boccadasse, made with Santo Stefano d’Aveto yoghurt, burrata, Genoese ‘panciocotto’ – an Italian cooked salumi -, toasted pine nuts, basil pesto and ‘Blu del Lavagè’ cheese. The pizza brings together a concentration of Ligurian ingredients and identity and earned Serra the 2025 Palio dei Pizzaioli title in Frascati.
Four ovens, One integrated system
Such a varied menu requires an organisation capable of supporting very different production rhythms and processes.
At the pizzeria, Neapolis and CORE are in operation; in the production laboratory, around 300 metres from the restaurant, S series and the T series TT98E conveyor oven handle production. Contemporary Neapolitan pizza and ‘ruota di carro’ are baked in Neapolis, while the laboratory produces bases for ‘padellino’, Roman-style pizza ‘in pala’, focaccia, tray-baked pizza and gluten-free products.
T series is used mainly for pre-baking, while CORE is set up for Refining® the bases.
“With such an extensive menu, without the equipment we use, I wouldn’t be able to work at the same pace or maintain the same quality. These technologies also help us work more efficiently and comfortably, while saving time and energy,” says Serra.
Double baking becomes a method
Double baking is one of the central elements of Bedin’s production system: an organisational solution that has become a standardised method for achieving a product with precise, unique characteristics.
“For me, it’s essential. It allows me both to offer a wide variety of products and to achieve precise characteristics in terms of crunchiness, lightness and a melt-in-the-mouth texture.”
The Genoese focaccia is pre-baked, finished with brine and then baked again to preserve its softness for longer. The same principle is applied to the ‘padellino’, whose crisp structure is maintained even after cooling.
Consistency that leaves room for creativity
At weekends, Bedin serves an average of 150 to 250 pizzas in a single evening. At these volumes, precision, organisation and consistency become crucial.
“If you maintain the parameters and the working method correctly, you can produce very high volumes while maintaining the same result,” he explains.
According to Serra, this becomes even clearer when comparing Moretti Forni with other brands he has worked with throughout his career: “The difference really becomes noticeable when, after getting used to a certain level of performance, you work with different equipment: you immediately realise how much consistency, heat recovery and precision matter.”
The system was built progressively. Neapolis was the first addition, followed by S series, CORE and T series.
“The first oven I chose was Neapolis. I tried it during a Moretti Xperience here in Genoa and bought it straight away: it was love at first sight.”
Today, each baking technology has a specific role, allowing Bedin to manage an extremely broad offering while maintaining production continuity and a distinctive product identity.
