The Secret of Cavò in Senigallia: where technology meets passion

Why choosing S series Icon oven functionality and design

 

When Danila Ercole decided to open Cavò in Senigallia six years ago, she knew it would be an exciting adventure. The idea of combining two passions — her own for baking and pizza, and her partner Max Frezza’s for mixology — became a unique project for a city unfamiliar with certain formats.

Upon entering Cavò, the vibrant atmosphere is immediately apparent. The style is cohesive, with iron and wood elements creating an industrial design that perfectly complements the S series Icon oven in the kitchen. This oven blends seamlessly with the surrounding decor, becoming an essential centrepiece.

Danila explains that the choice of the oven was a crucial, almost predestined, step.

“I come from a family that has always worked with pizza. Forty years ago, my father already spoke of Moretti Forni as synonymous with quality and reliability. So, when I entered the venue and saw an older Moretti Forni model in the kitchen, I felt that this was the right place. I then decided to upgrade by investing in a new generation oven from the same company, the S series, configuring it with two Fastbake baking chambers.”

But it’s not just about aesthetics; it’s about technology serving quality.

Why choosing S series with Fastbake?

“For its ability to work at high excessively drying out the dough; with 15 years of experience with a wood-fired oven, it was essential not to lose that crunchiness outside and softness inside.”

Danila continues: “I needed an oven that would allow me to manage five different types of dough at temperatures reaching up to 350° C, without ever losing power. And S series does this perfectly. Each pizza always comes out exactly as I want it: crunchy outside, soft inside, with that hint of Neapolitan style I was looking for.”

How do you use the Refining® process?

“I can pre-bake ¾ and then use the Refining® process during service. This not only improves the quality of the products, but also gives me the flexibility to better handle busy shifts.”

Refining simplifies Danila’s workflow and grants the customisation of the baking process, even with more complex recipes. This new way of working, increased the restaurant productivity while ensuring consistent quality.
This flexibility has enabled Cavò to expand its menu, including classic doughs, ancient grains like einkorn, cereals, and more modern variations with ingredients such as squid ink or turmeric.

Among Danila’s favourite innovations is the remote turn on with the SmartBaking App: “This morning I turned the oven on from home, and when I arrived here, it was ready, saving me a lot of work.”

The advanced technology of the oven not only ensures continuous quality but also reduces dependency on highly specialised staff.

“One of the absolute best advantages is that today I can use this oven without needing a specialised person to operate it. So even when we’re in the rush of service and need an extra pair of hands, the chef from the kitchen can easily manage the oven even if it’s not their main job.
In addition, technologies like Delta-Power, which balances the heat between the front and back of the oven, and Eco-StandBy, which saves energy during breaks, making everything easier. And the pizza always turns out exactly how I want it.”

Each item on the menu tells a story of the territory, from toppings with roasted rabbit to those with tripe, or the “6 slices” pizza, for a shared dining experience. Danila and her team follow seasonality, creating a menu that changes four times a year, with fresh and local products. But it’s not just creativity that makes a difference: precise organisation and advanced technology maintain a consistent high standard, even as the venue has grown from twenty to a hundred seats, with the outdoor seating open year-round, even in winter.

Cavò has earned prestigious recognition, such as being listed in 50 Top Pizza and receiving ‘2 spicchi” Gambero Rosso this year with a high rating.

In a city like Senigallia, already used to culinary excellences, the idea of a different “gourmet” pizzeria has proven successful. And it all started with that choice, with an oven capable of making a difference.