Among the Excellent Pizzerias of 50 Top Pizza 2023
Daughter of 3 generations of Neapolitan pizza makers, her pizza has a very strong tradition while being innovative at the same time. In 2018, she opened “Cavo’ – Lieviti e distillati” with her partner Max Frezza: the place where they unleash their passions, combining her love for cooking and pizza with his skills as a bartender.
In her pizza place, she uses serieS
2 Spicchi Gambero Rosso 2024 1 placed on 4Ristoranti
Giorgio Caruso, originally from Caserta, began his journey in the world of pizza in 2012. Today, with his 3 restaurants “Lievità” in Milan, he is one of the most established Pizza Chefs.
His “gourmet Neapolitan” pizza is based on two principles: taste and lightness. Giorgio pays particular attention to the baking process, aligning with our philosophy that “heat is an ingredient®.” This careful selection of ingredients and the emphasis on the quality of heat have created a menu consisting of pizzas rooted in Neapolitan tradition but with a dynamically contemporary flair.
In his restaurant, he uses Neapolis.
3 Spicchi and 3 rotelle Gambero Rosso 2021- 2024 Ambasciatore del Gusto
Renato Bosco, known as the “pizzaricercatore” (pizza researcher), is recognized for his work on doughs, studying fillings, and innovating pizza offerings using selected flours and long fermentations. Whether round, in a pan, “Doppio Crunch®,” or meter-long, Bosco’s signature pizza is authorial, with large air pockets and unparalleled crispiness.
The Gambero Rosso Pizza Guide for 2024 included him in the Stars section, reserved for realities that have consistently received 3 Spicchi or 3 Rotelle over the last ten years. Renato Bosco contributed to the design of serieX and to optimize Moretti Forni’s Refining® system.
In his pizzerias, he uses serieS, serieX, serieT
3 Spicchi Gambero Rosso 2024
Tommaso Vatti, born in 1975, awarded with the 3 Spicchi in the Gambero Rosso guide, lives and works in the Tuscan hinterland, in Radicondoli, the smallest municipality in the province of Siena. Since 1998, he has been managing Pergola di Radicondoli together with his brother Federico, a sommelier and maître. Passionate about contemporary pizza, which is now a fundamental part of the offering aimed at an increasingly attentive to selected products and service quality clientele.
In his restaurant, he uses serieS.
Federico De Lunas’ “Filante” introduces the concept of offering the evolution of the traditional Milanese sliced pizza in a modern key, innovating it with a light dough and refined toppings.
The project aims to create a chain with multiple shops (currently, there are 2 open locations), so they chose an oven that guarantees consistent cooking.
In his pizza shops, he uses serieS
A pizza chef, baker, and content creator with over 331k followers on TikTok, 268k on Facebook, and 346k on Instagram.
He stands out for his special Low Carb bases that allow reducing the carbohydrates of a normal pizza to 1/10. His pizza bases are well-known throughout Italy and abroad, even in sports nutrition and for diabetics.
In his lab he uses the Refining® system and serieS, serieT, serieX, serieR and Proven.
2 Spicchi Gambero Rosso 2021 – 2024 Ambasciatore del Gusto
Taking over the family restaurant, a business with over 40 years of history, he revolutionized the menu and the venue without losing its identity. His gourmet pizza tells the story of the territory, it’s light, crispy, and highly digestible. He is considered one of the best pizzaiolos in the new wave of Italian pizza.
In his restaurant, he uses serieS and serieX
3 Spicchi Gambero Rosso 2023 – 2024 Among the Excellent Pizzerias 2023 by 50 Top Pizza
“We bake revolutions” is the motto of Paolo Severi, who founded Farina in 2012. It’s not just a pizzeria made of dough but also a team, created with experts like Antonio and Noemi.
The pizzas are light, polished, and revolutionary.
In his pizzeria, he uses Neapolis.
Chef Ambassador
Camillo Caddeo’s passion for the art of baking began in childhood.
In 2001 he opened his first takeaway pizzeria and from then on it was a continuous success.
In 2005 he became passionate about gluten-free pizza bases, today one of his best-sellers.
A trainer and consultant, Camillo has taken part in major pizza competitions at national and European level, always coming in the top three.
3 Torte Guide Pasticcerie Gambero Rosso 2023 Novelty of the Year Award Guide Pasticceri & Pasticcerie Gambero Rosso 2021
He was the first foreign pastry chef to access the Ecole du Grand Chocolat Valrhona in 2003, where he acquired a methodical approach to desserts, one of his distinctive traits. Today, he is one of the leading figures in haute pastry in Italy and worldwide.
He manages the pastry department at the Bulgari Hotel.
In his lab, he uses serieF+iDeck
Second in the Moretti Forni “Bake with us” contest and Chef Ambassador, Leonardo Rocchetti is a very young professional who has already achieved significant milestones despite his age.
He took over the business where he worked as an employee, tripling the turnover.
In his pizza shop, he uses serieS
His mantra? “Dessert is good for the soul!”
Born in 1990 in Nola, in the province of Naples, after studying at the hotel institute and just 18 yo in 2008, he had the opportunity to do a 3-month internship at Don Alfonso 1890, a historic two-star Michelin restaurant and a temple of Neapolitan cuisine. He then moved on to Maison Iaccarino in 2011 with the role of Pastry Chef.
After prestigious experiences in Italy and abroad, in 2018, he “settled” in San Barbato di Lavello, the Basilicata branch of the prestigious Don Alfonso 1890, where he obtained the role of Executive Pastry Chef.
Soon he will open his new business idea where he will introduce Moretti Forni technologies…
The heart of San Martino is the pizza chef Alessio Muscas, born in 1991, who combined the vision of “Pizza & Bolle” in 2023.
His experience, gained between Neapolitan pizzas and pizza “in pala”, preserves traditions and embraces new techniques, methodologies, and visions to achieve contemporary Roman pizza.
A bold project, born from the fusion of tradition, innovation, and the passion of those who love to transform Roman pizza into an unforgettable culinary experience.
At 8 years old, he was enchanted for the first time by a pastry and rotisserie workshop. His favourite piece, however, is ‘parigine’, a real passion for the square of puff pastry soaked in melted cheese and ham.
Today, he writes his name in the world of Neapolitan street food, with “Cianò” project, born in 2019, the emblem of that promise that has become a reality with 2 stores in Vomero.
3 Rotelle Gambero Rosso 2024 3rd place best tray pizza in Italy 50 Top Pizza
Daniele Campana is an art enthusiast: as a child, he loved spending his free time in his father Francesco’s laboratory, who managed, together with his mother Carmela, the gastronomy of the city.
It is here, among flours, sourdough, doughs, and typical products, that the desire to dedicate himself to cooking grew in him. It wasn’t an act of love but more the desire to tell himself and tell his land through a unique product: the tray pizza.
2 Spicchi Gambero Rosso 2024 Pizzerie d’Italia 23/24
Born in a family of restaurateurs in Gubbio, he began to take his first steps as a waiter in the family business at the age of 12, combining studies with work.
Prefermento opened in 2020 in Gubbio and is recognized as an excellence in the territory, with its Roman tray, and Neapolitan classic pizza.
Today Alessandro has a new pizza shop in Foligno where he makes gourmet pizza, accompanied by his partner in crime Allyson.
In his establishments, he uses serieS.
Davide Di Bilio was born in 1976 in Canale, in the lower Piedmont, in an area particularly dedicated to food and wine excellence.
His passion for pizza and leavened products dates back to childhood. In 2015, Davide opened a restaurant-pizzeria: Fuori Tempo, where he offers both Neapolitan pizza and gourmet focaccias.
In his restaurant, he uses serieX.
Ranked in 50 Top Pizza 2020 (Ciarly Restaurant Pizzeria) 2020 Performance of the Year – D’AMICO AWARD.
Today, Raffaele is not only very popular on social media but also a teacher at the National PIZZA DOC Academy, where his courses on advanced techniques for preparing contemporary pizza are always sold out.
Raffaele’s doughs are an ode to lightness, and his pizzas achieve the perfect balance between digestibility and flavour.
In his new pizzeria opening on the seafront in Pozzuoli, he uses Neapolis.
1st Place 50 Top Pizza World 1st Place 50 Top Pizza Italy 3 Spicchi Gambero Rosso 2021-2024
Proud to be Neapolitan, born in 1985, is part of the new generation of young Neapolitan pizza chefs. His pizza transports Neapolitan tradition into contemporaneity with extensive research on dough and raw materials.
In his shops, he uses Neapolis, serieS, serieT, and serieR.
2 Spicchi Gambero Rosso 2024 Top 10 pizzerias in Marche 2023 50 Top Pizza
Maurizio Mascaretti, Graziano Neroni, and Isaia D’Angelo are the founders behind this project. The name Paglià is inspired by the pizza with figs, a specialty of the Marche cuisine for the Christmas holidays.
Perhaps inspired by this recipe and perhaps a bit of a pun, the three founders of this pizzeria in a historic farmhouse in the hills of Piceno offer a high and soft dough pizza.
Best panettone in Italy Gambero Rosso 2011 and 2017
He grew up in the family pastry shop and deepened his knowledge of chocolate alongside Maestro Bellissima. Specialized in candied fruits and confectionery, he is considered one of the foremost experts on large leavened products internationally.
As part of Cottura Futura, he contributed to the development of serieS PastryBake, the specific baking chamber for pastry and large leavened products.
He uses serieS in his establishment.
Emerging Pizza Maker of Italy 2019 Gambero Rosso Pizza Maker of Italy 2020 L’Espresso
Valentino Tafuri trained at the hotel school and started working in a pizzeria in his hometown at the age of 13.
In his pizzeria 3 Voglie, he prepares various pizza doughs, including pan pizza, round pizza, bread, Cilento-style pizzas, viennoiseries, and much more.
He is the coordinator of the pizza and baking department at the In Cibum training school in Pontecagnano (SA), which aims to become a reference for professional training in cooking in the Central-Southern region, and he is a Moretti Forni chef ambassador.
3 Gambero Rosso slices 2024 Ambasciatore del gusto
Massimiliano Prete started at the age of 15 when he left Salento, his homeland, to work as a pizza maker and pastry chef in Piedmont.
He doesn’t like to define himself as a pizza maker but as a ‘lievitista’ because the doughs are the real pride of his culinary proposal and the peculiarity that sets his contemporary pizzas apart from all the others.
In his restaurant, he experiments with the best ways to combine the great tradition of pizza and the precision of pastry, the taste for authentic cuisine, and the constant research on leavened products.
He uses serieS in his restaurant.
Pizzium has pizzerias in Milan, Turin, Como, Brescia, Rome, Bologna, Florence, Genoa, Parma, Piacenza, Novara, Rome, counting 27 places in 5 years. They make classic Neapolitan pizza, using the best Italian IGP and PDO products as toppings.
In his pizzerias, he uses Neapolis
3 Spicchi Gambero Rosso 2021 – 2024 30º Top 100 Pizza
She became Martina’s mother at 16 and now that she is 47, she is Viola’s super energetic grandmother. Her energy led her to realise her dream, opening her restaurant in 2015: Mater, in Fiano Romano.
She stated: “Moretti Forni has literally changed my life. When serieS arrived, everything changed, especially for my pizza. My clients started asking me what I had changed, they noticed a higher quality. The perfect baking that I get with my oven reflects on the goodness of my pizza “.
She uses serieS in her pizza place
Emerging Pizza Chef Award in 2020 by Gambero Rosso Best Italian Pizzaiolo on Master Pizzachef 2016 TV programme
Pizza Chef and very popular Youtuber, he has a special relationship with pizza and masters the ingredients with great awareness.
In his restaurant he makes classic pizza, pizza in pala, pan pizza and a gourmet pizza served by the slice.
He uses serieS in his locations.
Antonio Sorrentino has had a “baking gym” since childhood, but true passion was transmitted to him by his father Aniello, a master of life and profession.
After studying at the hotel institute in Vico Equense and the classic apprenticeship in seasonal hotels on the peninsula, he started real work in large kitchens.
He later becomes the Executive Chef of Rossopomodoro. With firmness, tenacity, and constancy, he has achieved important professional milestones.
Neapolis is used in their locations.
Massimiliano Fraccarolo, born in 1996, and Riccardo Furlani, born in 1988, work together at their pizzeria Fattore F in Vicenza.
Both approached this world at a very young age.
Among their formative experiences is the University of Pizza, with teachers of the caliber of Simone Padoan, Francesca Morandin, Massimiliano Prete, Giulia Miatto, Renato Bosco.
They use serieS in their pizzeria.
3 Spicchi Gambero Rosso 2024 Ambasciatore del Gusto
Sicilian, grew up in a family where love and respect for food were fundamental. Making pizza for him is a cultural act, in each of his creations lies the respect and valorisation of the ingredients.
The concept of sustainability is essential for him, and for this reason he only chooses eco-friendly tools.
He uses Neapolis and serieS in his pizza places.
From a young and inclusive reality, with the collaboration of pizza chef and consultant Valerio Torre, Pit’sa was born, a completely vegetarian pizzeria, but also a small revolution. It’s a story, a bit out of the ordinary, made of extremely light doughs, genuine ingredients, creative dressings, and stellar service. Begins to reevaluate the crust; the rest is all to be discovered.
Sicilian but adopted in Lombardy, a Pizza Chef and consultant with a unique style, ranging from the peel to gluten-free and vegan pizzas. In all his creations, made with the utmost attention to ingredients, he seeks different sensations: crispiness in the tray-baked pizza, melt-in-the-mouth for the pizza in pala, and for the classic pizza, a flavour that caresses the palate and encourages you to take one bite after another.
They use serieS in their pizza shops.
3 Spicchi Gambero Rosso 2024 3rd Pizzeria in Lazio
Ivano Veccia, born in 1981, is an appreciated pizza maker for several years, especially in recent years in Rome, for his pizzas in “contemporary Neapolitan” style.
Ischitan to the core, he approaches the world of pizza from a very young age. In London, he learns the art of Neapolitan pizza under the guidance of Maestro Antonio Magno from Rossopomodoro.
His latest professional landing is Allegrío, a project signed by the Italo-British creative director Sabrina Corbo. A multifunctional, multifaceted place, where you can find an Italian restaurant, a Cafè & Lounge bar, and finally, last but not least, a pizzeria.
He uses serieS and Neapolis in his restaurant.
3 Gambero Rosso slices 2024
A short but very intense story. Without inheriting premises or traditions, Federico and his brother Francesco go from “pizza makers from zero generations” to 3 Spicchi Gambero Rosso, after opening their beautiful pizzeria in Castello di Cisterna in 2018, a few meters from Pomigliano D’Arco.
They range from Neapolitan pizza to pan pizza, to the skillet with pre-steam cooking, to the pizza in pala, each with its own dough.
“3 spicchi represent our promise to always seek unique taste, an extraordinary experience, and an endless path towards excellence.”
He uses serieS in his pizza place.
Chef and entrepreneur, born in 1982, Sardinian at heart, self-taught in everything, driven by immense passion, opened the pizzeria Framento in 2015 in Cagliari. In Sardinian, “su frammentu” is the homemade yeast, better known as ‘mother yeast’. In a short time, he obtained and maintained the first place in the 3 Spicchi of Gambero Rosso in Sardinia. His secret? Sardinian semolina in the dough and Moretti Forni technologies to which he entrusts his pizzas.
He uses serieS in his pizzeria.
Pizzerias Excellence 2023 50 Top Pizza
Giovanni Vegro, with his pizzeria “Al portico – Elide,” Best Pizzerias in Veneto for the 2023 edition of the 50 Top Pizza guide, is a worthy heir to a long family tradition.
He did not settle; he wanted to innovate.
The result is a pizza with personality, strongly characterized and declined in various types.
From classic to stuffed to “piuma” (light). Evolution, passion, a nose for ingredients, and the best one, Moretti Forni heat.
Young and already a promise of pizza making. Heir to a pizza makers ‘dynasty’ of the Amalfi coast, Vincenzo has been able to give his creations an unmistakable touch, thanks to the combination of unique flavours and an eye for local excellence.
His story is full of efforts, but also full of love for his profession.
His passion for experimentation has created a light and fragrant pizza, thanks to the attention paid to the choice of flours, which create a perfect base for ingredients of the highest quality.
He uses Neapolis.
Pizza chef and chef ambassador for Moretti Forni; he started his career at the age of 17, growing up in a family of restaurateurs.
After culinary experiences in Italy and abroad, in 2015, he specialized as a consultant for the start-up of new restaurant activities, in addition to conducting training and technical consultations in the world of leavened products and catering.
A true son of art: in his family, there is a long tradition of Pizza Chefs. 3rd place in the World Pizza Championship held in Rimini in 2023.
Today, he leads the Masa Experience pizzeria in Orzinuovi, in the province of Brescia, inaugurated in May 2022.
MorettiLAB organises courses and specialisation workshops on pizza, bread and pastry, even “One To One”.
