HOST Milano has always been one of the main international stages for Moretti Forni, the ideal showcase to present innovations designed to reshape the processes of professional baking.
The 2025 edition will be no exception: visitors will discover a unique space filled with technology, research, design and future.

At the heart of this year’s exhibition will be serieT T65E, the latest evolution in conveyor ovens.
With its new 50 cm belt, this model meets the growing demand for New York-style pizza baking: high productivity and efficiency, with halved baking times — all while maintaining consistent, artisanal quality.

Alongside this debut, VISION will make its first appearance: the AI system for serieT ovens that automatically recognises the product entering the oven and adapts baking parameters according to its initial condition (fresh, parbaked, chilled or frozen).

VISION is an innovation tailored to each specific business, allowing you to unlock the oven’s full potential automatically based on your production style. This technology minimises human intervention, ensuring replicable quality and continuous operation, the perfect solution for chains and high-production laboratories.

Refining® – the exclusive method that divides the baking process into two distinct phases – will be at the core of the Moretti Forni space.
This approach allows operators to pre-bake pizza bases in advance and finish them during service, guaranteeing the same quality as a freshly baked product.
An ideal model for structured businesses and chains aiming to deliver consistent excellence on a large scale.

Every day, from 11AM to 5PM, every 90’, visitors can attend the “EASY, FAST, GOOD” shows, dedicated sessions on Refining® showing all its potential and possible applications through live demos.

Inside the stand, guests will also be able to discover and see the company’s full range of ovens in action.

Creating quality in an efficient and sustainable way is the challenge of Moretti Forni’s Industry 5.0, with smart ovens that simplify daily operations while ensuring control, automation, and continuity.
Algorithms and autonomous energy management minimise waste and downtime, while an ecosystem of functions monitors every stage — from pre-baking to Refining®.

Technology becomes a true ally for restaurants, chains, and production hubs: replicable results, streamlined processes, high productivity, and top-notch quality.

📍 Hall 5 | Stand E03 E09 F04 F10
📅 17–21 October 2025 – Fiera Milano

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:

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.