Growing in the centre of Rome is a matter of identity, consistency, and the ability to build a recognisable project in one of Italy's most complex and competitive markets.

DEROMA was born from exactly this ambition. Today it spans three addresses, all concentrated in the heart of the city — between the Trevi Fountain and Piazza di Spagna.

"We're practically facing each other," says Mario Iello, pizzeria manager. "Gran DEROMA and DEROMA – Farine Romane are 20 metres apart. Piccolo DEROMA is about 200 metres from the others. All in the heart of the capital."

The original location, DEROMA – Farine Romane, focuses on contemporary Neapolitan pizza: high-hydration doughs baked in the Moretti Forni Neapolis oven.

Gran DEROMA, opened later, shifts the focus to Roman-style pizza — crispier, with different baking times — using the S series oven.
The same baking technology is used in the most recent addition, Piccolo DEROMA, which brings the Neapolitan offering into a more compact space.

Volume and consistency: baking at scale in Central Rome

In the centre of Rome, numbers matter.

"You might do 200 pizzas one day, 300 the next," explains Iello. "But after twenty years working with other ovens, baking on these is effortless. They genuinely simplify your life; you put the pizza in and work with complete peace of mind."

"If I had to recommend it to a colleague, I'd say: go for it. It makes your work easier and gives you a perfect product, every time. You have to try it to believe it. Once you do, the answer is yes."

Three locations, one hospitality vision

The goal is clear: to offer a complete experience, carefully crafted in every detail, where atmosphere and food work together seamlessly.

"These are exclusive spaces," says Iello, "with high-quality products and attention to every detail."

The concept operates across multiple layers: pizza, kitchen, and service throughout the entire day.
It is a space designed to be lived in from breakfast through to dinner, with an interior that blends distinctive design and an elegant contemporary-retro aesthetic.

Neapolis and S series: Two Ovens, Two Identities

The pizza operation across all three DEROMA locations revolves around Moretti Forni technology.
At DEROMA – Farine Romane, a Neapolis 9 is installed open to view behind the counter.
The other two venues each run S series ovens. Each oven corresponds to a specific product and style.

"On the Neapolis, we work with contemporary Neapolitan pizza," says Mario Iello. "It's a reliable oven, holds temperature even under pressure. It's a Ferrari!"

At the original DEROMA, the Neapolis sets the pace. High temperatures and baking times of between one and one and a half minutes: the ideal setup for highly hydrated doughs producing a contemporary pizza with a pronounced crust and light structure.

"When 40 or 50 people walk in at the same time, you need the oven to respond in exactly the same way every time. And Neapolis does that." Iello emphasises.

In central Rome, where footfall is unpredictable and peaks arrive without warning, this consistency becomes essential.

Gran DEROMA takes a markedly different approach. Here, a S series S100E with a Multibake chamber works to a different balance.

"We're at around 330–350°C," explains Iello, "with baking times of two to two and a half minutes."

The difference shows immediately in the product: a Roman-style pizza that is drier, crispier, and requires a different approach to baking control and moisture management.

Piccolo DEROMA returns to the Neapolitan offer, with a technical adaptation for a more compact space. The oven of choice is a S series S50E with two Fastbake chambers, a tailored solution delivering exactly the right power output for this style of pizza.

Total Baking Control: Smart Technology in Action

One of the most striking aspects of Iello's operation is the level of control he maintains. Management is rarely static, it is dynamic, responsive, and precise.

Features such as Power-Booster Technology become operationally essential tools, particularly during peak service.

"Sometimes all the pizzas arrive at once. You need an immediate boost and with the booster, everything runs smoothly," says Iello.

At the same time, Eco-Standby Technology allows energy consumption to be optimised during quieter moments, keeping the oven ready without waste.

An all-day format built to last

DEROMA has developed an all-day format that spans the entire day and builds a coherent offering: where bakery, kitchen, and pizza coexist within a single, consistent vision.

"We'll be opening again nearby," Mario tells us.

Steady growth, with a precise and recognisable direction. Right in the heart of Rome.

Located directly on the Adriatic coast in Porto Potenza Picena (MC), the Natural Village Resort is a hospitality success story built on evolution. The property has been operating for over twenty years, but it was in 2023 — when it became part of the South Tyrolean Rubner Group — that a renewed vision took shape: a resort capable of bringing together hospitality, local identity, and gastronomic quality into one seamless experience, under new management led by Director Alessandra Mori and F&B Manager Fabio Mancaniello.

Pizza at the Resort: a versatile product for every guest

At the Natural Village Resort, pizza is designed for a diverse audience, families, Italian and international visitors, guests with different expectations but one thing in common: the pursuit of quality.

The offering strikes a careful balance. "A product that sits between Roman and Neapolitan," explains Mancaniello — one that speaks to a wide range of palates without losing its identity.

Choosing the oven: when technology becomes strategy

In a resort setting, the choice of professional oven has a direct impact on service quality and the identity of what you put on the table.

The decision fell on the S series Icon oven with two Multibake decks — a choice reached through both technical evaluation and brand alignment.
"We focused on Moretti Forni because it reflected both our sustainability goals and our performance needs," says Mancaniello.

Sustainability — a value deeply embedded in the resort's identity — goes hand in hand with performance. Because in a high-intensity seasonal service, professional baking technology must deliver reliability, every single time.

The Real test: peak service hours

During the summer season, particularly between June and August, demand rises sharply and service concentrates into just a few hours. With their previous oven, Mancaniello recalls, "there was a loss of power at maximum peak." With the S series, everything changes: "At peak moments, the oven is always reliable."

That means continuity. It means being able to guarantee the same quality pizza from the first to the last, even when the pace is at its most intense.

The Pizza Chef's perspective: control and operational confidence

Alessandro Bellone, the resort's Pizza Chef, describes the day-to-day reality.

The oven is used across a range of applications: individual pizza, tray baking for events, and aperitivo preparations. "The main production is classic 33-centimetre pizza," he explains — but the real strength lies in the versatility of the two Multibake chambers.

During evening service, especially at peak hours, output reaches significant numbers: between 120 and 160 pizzas in around 3 hours. In this context, the oven becomes a tool that simplifies the work.

"The product comes out well, consistent, right to the end." And crucially: "You don't need to watch it constantly — it always responds well."

This is where smart baking technology makes a genuine difference: less operational stress, greater control, and higher perceived quality.

The ability to monitor and control the oven remotely via the SmartBaking App also helps optimise timings and better organise the working day.
"We can switch it on before we arrive and find it already at temperature," says Mancaniello.

The oven is also intuitive and easy to read, straightforward to use even for less experienced staff.

The oven as the "Perfect Colleague"

We close by asking Fabio: "If the S series oven were a person, what kind of person would it be?"

"If the Moretti Forni S series were a person, it would undoubtedly be a reliable professional, always performing at its best. The kind of colleague we all dream of having. In my mind, the S series is not just a piece of equipment, it's a true partner that helps us achieve the final result.

We work for our guests, with the goal of giving them a complete holiday experience. Whether that's a sunset over the sea, a great dinner, or a perfectly baked pizza — in all of this, the S series supports us every day, helping us maintain quality and consistency across every single service."