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.

In Milan, where every square metre can determine the sustainability of a business concept, Glory POP has built its format around the S series S100 Icon, combining a Fastbake and a Multibake deck.

This solution makes it possible to bake two different types of pizza, optimising space and maintaining consistent baking even during the busiest moments of service.

An operational advantage that translates into greater versatility, faster temperature recovery, simplified workflows and the ability to replicate the same quality across different locations and with different operators.

Founded in 2023, Glory POP now has three locations in Milan. In 2026, the concept entered the Gambero Rosso Guide to Pizzerias in Italy with “Due Spicchi”, while also reaching the 50 Top Pizza Italia ranking and winning the “New Entry of the Year” award.

Two pizza souls, one configuration

Gianmarco Michieletto, one of the three partners together with Samuele and Salvatore, explains how the idea was clear from the very beginning: to create a format capable of going beyond the almost exclusive presence of Neapolitan pizza in Milan and offer customers two different experiences.

On one side, the “POP”, their interpretation of contemporary Neapolitan pizza; on the other, the “180 grammi”, thin and crispy.

To make this idea a reality, however, they needed a customised solution:

“We needed a single oven capable of handling two different pizzas, optimising space and making the format replicable even in locations with technical and installation constraints. In Milan, you often come across spaces without a flue, and since we don't serve fried food, we wanted to eliminate as many potential issues as possible.”

This need led to the choice of the S series S100: a configuration with two dedicated and independent decks, designed to meet different requirements in terms of temperature, power and heat transfer.

Fastbake, with ‘biscotto’ stone deck and high temperatures, is used for contemporary Neapolitan pizza. Multibake, on the other hand, provides the versatility needed for crispy pizza and the many other preparations made in the restaurants.

“We had to use a single oven to optimise the limited space we have here in Milan, especially because rent is very expensive and costs are what they are, unfortunately.”

In a city where floor space, rent and the availability of suitable locations can influence the opening of a business, combining two production processes in a single unit means reducing the footprint while increasing the possibilities for developing the concept.

The oven becomes part of the restaurant's identity

“The first thing you see is the pizzeria,” Gianmarco tells us.

For this reason, Glory POP chose the Icon finish, turning the oven into an integral part of the venue's colourful design. The configuration is replicated across the different locations, creating recognisable aesthetic and production continuity.

Consistency during the busiest moments

During the busiest evenings, a single location can produce up to 350 pizzas, including dine-in, takeaway and delivery orders. At these times, rapid temperature recovery becomes essential to prevent the result from changing between the beginning and the end of service.

Gianmarco explains:

“With S series, we can precisely control the top and bottom heat, set schedules and start-up times, use the self-cleaning function and increase the power during the busiest moments.”

He adds:

“Everything that can be measured can be improved.”

The operators' hands may be different, and the product retains its artisanal character, but the dough, settings and production process can be standardised, reducing errors and maintaining the desired baking result from the first pizza to the last.

One oven for everything

S series supports the entire production process:

“We basically cook everything in it.”

This is Gianmarco's answer when we ask what other preparations they use the oven for. Its chambers are used to prepare small focaccias, as well as appetisers, roasted tomatoes, aubergines, courgettes and ingredients for creams and toppings.

The gluten-free offering is also finished in the Multibake chamber, using a dedicated steel tray.

The day starts in the morning with baking bread made from leftover dough thanks to the programmed preheating function:

“We find the oven already at 200°C. The larger loaves are used in the kitchen and for bruschetta, while the remaining ones are given away, making the most of the product and avoiding waste.”

With no other ovens in the kitchen, S series is therefore the true production hub of the locations, for every type of baking.

Growing while preserving the identity

After the first location opened on Via Correggio, the venues in Piazzale Cantore and Via Fratelli Bronzetti followed in 2025. Further openings are already being considered, including locations outside Milan.

As the concept continues to grow, the priority is to preserve the recognisability of both the product and the customer experience at every location.

When asked which feature of the oven has become indispensable, Gianmarco answers without hesitation:

“Standardisation.”

It is what allows Glory POP to protect the identity of its product, support its team and replicate the concept without losing its artisanal character.

A statement that sums up the relationship built with S series: a reliable, measurable and versatile tool, capable of supporting an ambitious project that, in just a few years, has become one of the most interesting new names on Milan's pizza scene.

Moretti is THE ingredient.