Silvia Ciccolini wins over Fabriano with her pizza full of personality

Cicci Pizzeria: a journey of research, vision, and the perfect Neapolis bake

 

In the heart of Fabriano, among the streets of a city where tradition is a way of life, a project born from a visceral need took shape: the desire to share a passion. This is how Silvia Ciccolini created Cicci Pizzeria, a place where pizza becomes both research and vision.

Her journey began almost by chance at 19, in a local pizza-by-the-slice shop near home. “I knew the girls working there, and I started almost as a joke.”
After 10 years in that same pizzeria, came the turning point: France.
“In 2019 I moved to France. I tested myself in hospitality: kitchen, pizzeria… everything in another language.”
An experience that shaped her deeply: “I met so many people, different cultures. I’ve always believed there’s something to learn from everyone.”

After three and a half years in French restaurants, Silvia returned to Fabriano and decided to open her own place. In September 2024, Cicci Pizzeria was born.

“I developed this dough on my own. Nine months of experimenting and retesting until I reached the product I wanted: a digestible pizza. And above all, I wanted to debunk the myth that pizza is just a cheat meal, you can enjoy it and still feel good.”

The discovery of Neapolis: love at first sight

The choice of oven came after several experiences: “At first, we thought of the S series by Moretti Forni, which I had already used in France. Then one day I tried a pizza baked in a Neapolis oven. I didn’t know what oven was, so I asked the pizza chef, who took me into the kitchen to show me. That’s when I fell in love.”

How does Neapolis perform with your dough? “My pizza turns out really crisp, light and easy to digest. The temperature never drops: I can run a whole service with perfectly consistent heat.”

Even beginners find Neapolis easy to manage: “The guy working with me had never made pizza before. After just a few days he felt comfortable. You don’t even need to turn the pizza, unlike with other ovens.”

A personal pizza with perfectly timed baking

Silvia describes her dough as “my pizza”. It doesn’t follow Neapolitan or contemporary school.
“It has 73% hydration, about 48 hours of fermentation, including 24 hours in biga. We worked on melt-in-the-mouth texture: I wanted a pizza that dissolves in your mouth, almost without needing to chew.”

Baking is at 380 °C for three and a half minutes. “We’re meticulous. Timed. With this bake we get a pizza that doesn’t collapse, the slice has to stand up.”

Silvia admits: “I opened saying I wouldn’t do gourmet pizza. Inevitably I ended up there, because by working with fresh ingredients, making everything ourselves, even the creams, we became gourmet.”

Cicci Pizzeria changes its menu regularly and avoids the usual combinations. “I like to break the rules a little, create daring toppings, but always well thought out. Customers respond positively; they’re looking for something different.”

Among the favourites are:

• La Cicci: mozzarella, Parma ham, juniper fig jam, gorgonzola and taralli crumble.
• A pizza with meaty Lampedusa anchovies on a yellow tomato base, with stracciatella, Riviera olives and oregano.
• A pesca di spada: fior di latte, nectarine peaches, swordfish carpaccio, curly endive and citronette.

Neapolis: not just for service hours

Neapolis also supports Silvia beyond service times:
“I use EcoStandby™ mode when there are long breaks between services. And in the morning, with the oven off, I cook cherry tomatoes, courgettes… it stays at 200–250 °C and I can work. Then I switch it on and start with pizzas.”

And when it comes to speed? “It reaches temperature quickly. If I switch it on in the morning, within an hour we’re ready.”

The next goal: Gambero Rosso’s award

Silvia has a clear target: “The Gambero Rosso award (called ‘spicchio’ aka slice). We’re putting all our energy into it. The menu is solid, and now we’re focusing on excellent service: there must be balance between the dining room and the kitchen.”

Her advice for those dreaming of opening a pizzeria? “Don’t rush. Get experience, learn about ovens, put yourself to the test. Really understand what you want to create, and choose the equipment that makes it possible. I recommend going to the Moretti Xperience demo. I knew exactly the pizza I wanted to make, and it helped me find the right oven.”

A name, an identity

Cicci has been Silvia’s nickname for over 16 years. “Everyone would say ‘let’s go to Cicci’, so it just made sense to call it that.” Today, it has become a recognisable brand, almost an extension of her personality: authentic, determined, and endlessly passionate.

In this corner of Fabriano, Silvia has found the oven that enhances her dough. With Neapolis, she has built the perfect balance between precision and creative freedom.