S series: the secret of “La Dolce Vita” at the Grand Hotel Da Vinci

How high-quality baking makes all the difference in a 5-star hotel patisserie

Since opening its doors in 1928, the Grand Hotel Da Vinci has remained one of the most beautiful and renowned Art Nouveau style hotels in Italy. Beyond its refined architecture and prime seaside location, culinary excellence is one of the cornerstones of this 5-star hotel’s offering.

 

To guarantee an unforgettable experience, every detail is carefully studied — and the patisserie holds a place of prominence.

 

We spoke with resident pastry chef Mirko Montanari, the mastermind behind the hotel’s sweet creations, to understand how S series deck oven is essential for enhancing the flavours and textures of his desserts.

 

“In the patisserie of a Grand Hotel, expectations are always very high,” the chef explains.

“We bake sourdough bread, breakfast pastries, desserts and traditional Italian leavened products, all without using semifinished goods — everything is completely artisanal, in line with the prestige of a 5-star establishment.”

The key to keep such high standards lies in selecting equipments that meet the challenge:
“Moretti Forni was chosen by me and the company to ensure a more authentic product, thanks to its cutting-edge technology that offers unmatched versatility.”

The oven, customised with three Pastrybake decks and an integrated steamer, is the beating heart of the kitchen. “I can do everything with it,” Mirko shares, using S series tirelessly every day for all his preparations.

 

The hotel’s restaurant and bar are open daily to both guests and the public, and local customers grew fond of the Grand Hotel as their go-to spot for breakfast.

 

As it’s the holiday season, we asked Mirko to share his secrets for baking traditional cakes.

 

“From ‘colomba’ to ‘panettone’ and ‘pandoro’, we bake them all with S series, allowing us to make a more artisanal, authentic product with a unique colour. Static cooking caramelises not only the top of the product but also the bottom, which is in contact with the baking surface, creating a unique texture and appearance that only this type of oven can deliver.”

Baking these delicate products involves three precise phases, Mirko explains. “Thanks to Moretti Forni’s technology, once the oven is programmed, all I have to do is press start, and the result is guaranteed.”

 

What do you consider to be the main advantages of S series?

 

“What I appreciate most about the oven is the versatility offered by the three decks. I can optimise production: in one deck, I bake ‘panettoni’ and ‘colombe’; in another, bread and focaccia; and in the third, biscuits, mignons, and tarts.”

 

The oven also comes with innovations that simplify daily work:
“The remote switchon via smartphone (SmartBaking App) is super convenient, as is the standby function (Eco-Standby™) for saving energy at the end of the baking process. Additionally, the pre-set programmes help less experienced staff achieve perfect bakes, regardless of their level of training.”

 

At the end of our interview, Mirko treats us to a taste of his panettone and a chocolate Danubio enriched with a caramel cream core. Both boast perfect textures, flavours, and rise — truly 5-star quality.