Baking News

An all-day dining format built on quality ingredients, perfect baking, and atmosphere across three locations in the Eternal City Growing in the centre of Rome is a matter of identity, consistency, and the ability to build a recognisable project in one of Italy's most complex and competitive markets.   DEROMA was born from exactly this ambition. Today it spans three addresses, all concentrated in the heart of the city — between the Trevi Fountain and Piazza di Spagna. "We're practically facing each other," says Mario Iello, pizzeria manager. "Gran DEROMA and DEROMA – Farine Romane are 20 metres apart. Piccolo DEROMA is about 200 metres from the others. All in the heart of the capital." The original location, DEROMA – Farine Romane, focuses on contemporary Neapolitan pizza: high-hydration doughs baked in the Moretti Forni Neapolis oven. Gran DEROMA, opened later, shifts the focus to Roman-style pizza — crispier, with different baking times — using the S series oven. The same baking technology is used in the most recent addition, Piccolo DEROMA, which brings the Neapolitan offering into a more compact space.   Volume and consistency: baking at scale in Central Rome In the centre of Rome, numbers matter. "You might do 200 pizzas one day, 300 the next," explains Iello. "But after twenty years working with other ovens, baking on these is effortless. They genuinely simplify your life; you put the pizza in and work with complete peace of mind." "If I had to recommend it to a colleague, I'd say: go for it. It makes your work easier and gives you a perfect product, every time. You have to try it to believe it. Once you do, the answer is yes."   Three locations, one hospitality vision The goal is clear: to offer a complete experience, carefully crafted in every detail, where atmosphere and food work together seamlessly. "These are exclusive spaces," says Iello, "with high-quality products and attention to every detail." The concept operates across multiple layers: pizza, kitchen, and service throughout the entire day.It is a space designed to be lived in from breakfast through to dinner, with an interior that blends distinctive design and an elegant contemporary-retro aesthetic. Neapolis and S series: Two Ovens, Two Identities The pizza operation across all three DEROMA locations revolves around Moretti Forni technology. At DEROMA – Farine Romane, a Neapolis 9 is installed open to view behind the counter. The other two venues each run S series ovens. Each oven corresponds to a specific product and style. "On the Neapolis, we work with contemporary Neapolitan pizza," says Mario Iello. "It's a reliable oven, holds temperature even under pressure. It's a Ferrari!" At the original DEROMA, the Neapolis sets the pace. High temperatures and baking times of between one and one and a half minutes: the ideal setup for highly hydrated doughs producing a contemporary pizza with a pronounced crust and light structure. "When 40 or 50 people walk in at the same time, you need the oven to respond in exactly the same way every time. And Neapolis does that." Iello emphasises. In central Rome, where footfall is unpredictable and peaks arrive without warning, this consistency becomes essential. Gran DEROMA takes a markedly different approach. Here, a S series S100E with a Multibake chamber works to a different balance. "We're at around 330–350°C," explains Iello, "with baking times of two to two and a half minutes." The difference shows immediately in the product: a Roman-style pizza that is drier, crispier, and requires a different approach to baking control and moisture management. Piccolo DEROMA returns to the Neapolitan offer, with a technical adaptation for a more compact space. The oven of choice is a S series S50E with two Fastbake chambers, a tailored solution delivering exactly the right power output for this style of pizza.   Total Baking Control: Smart Technology in Action One of the most striking aspects of Iello's operation is the level of control he maintains. Management is rarely static, it is dynamic, responsive, and precise. Features such as Power-Booster Technology become operationally essential tools, particularly during peak service. "Sometimes all the pizzas arrive at once. You need an immediate boost and with the booster, everything runs smoothly," says Iello.   At the same time, Eco-Standby Technology allows energy consumption to be optimised during quieter moments, keeping the oven ready without waste.   An all-day format built to last DEROMA has developed an all-day format that spans the entire day and builds a coherent offering: where bakery, kitchen, and pizza coexist within a single, consistent vision.   "We'll be opening again nearby," Mario tells us. Steady growth, with a precise and recognisable direction. Right in the heart of Rome.

At Porto Potenza Picena, the resort's food concept is rooted in local tradition and finds in Moretti Forni technology a decisive partner for consistency, speed, and sustainability.   Located directly on the Adriatic coast in Porto Potenza Picena (MC), the Natural Village Resort is a hospitality success story built on evolution. The property has been operating for over twenty years, but it was in 2023 — when it became part of the South Tyrolean Rubner Group — that a renewed vision took shape: a resort capable of bringing together hospitality, local identity, and gastronomic quality into one seamless experience, under new management led by Director Alessandra Mori and F&B Manager Fabio Mancaniello.   Pizza at the Resort: a versatile product for every guest At the Natural Village Resort, pizza is designed for a diverse audience, families, Italian and international visitors, guests with different expectations but one thing in common: the pursuit of quality. The offering strikes a careful balance. "A product that sits between Roman and Neapolitan," explains Mancaniello — one that speaks to a wide range of palates without losing its identity.   Choosing the oven: when technology becomes strategy In a resort setting, the choice of professional oven has a direct impact on service quality and the identity of what you put on the table. The decision fell on the S series Icon oven with two Multibake decks — a choice reached through both technical evaluation and brand alignment. "We focused on Moretti Forni because it reflected both our sustainability goals and our performance needs," says Mancaniello. Sustainability — a value deeply embedded in the resort's identity — goes hand in hand with performance. Because in a high-intensity seasonal service, professional baking technology must deliver reliability, every single time.   The Real test: peak service hours During the summer season, particularly between June and August, demand rises sharply and service concentrates into just a few hours. With their previous oven, Mancaniello recalls, "there was a loss of power at maximum peak." With the S series, everything changes: "At peak moments, the oven is always reliable." That means continuity. It means being able to guarantee the same quality pizza from the first to the last, even when the pace is at its most intense.   The Pizza Chef's perspective: control and operational confidence Alessandro Bellone, the resort's Pizza Chef, describes the day-to-day reality. The oven is used across a range of applications: individual pizza, tray baking for events, and aperitivo preparations. "The main production is classic 33-centimetre pizza," he explains — but the real strength lies in the versatility of the two Multibake chambers. During evening service, especially at peak hours, output reaches significant numbers: between 120 and 160 pizzas in around 3 hours. In this context, the oven becomes a tool that simplifies the work. "The product comes out well, consistent, right to the end." And crucially: "You don't need to watch it constantly — it always responds well." This is where smart baking technology makes a genuine difference: less operational stress, greater control, and higher perceived quality.   The ability to monitor and control the oven remotely via the SmartBaking App also helps optimise timings and better organise the working day. "We can switch it on before we arrive and find it already at temperature," says Mancaniello. The oven is also intuitive and easy to read, straightforward to use even for less experienced staff.   The oven as the "Perfect Colleague" We close by asking Fabio: "If the S series oven were a person, what kind of person would it be?" "If the Moretti Forni S series were a person, it would undoubtedly be a reliable professional, always performing at its best. The kind of colleague we all dream of having. In my mind, the S series is not just a piece of equipment, it's a true partner that helps us achieve the final result. We work for our guests, with the goal of giving them a complete holiday experience. Whether that's a sunset over the sea, a great dinner, or a perfectly baked pizza — in all of this, the S series supports us every day, helping us maintain quality and consistency across every single service."

In the capital, Vilnius, Daniele Rigoni tells us the story of his restaurant     Some people leave for a summer and stay for a lifetime. Daniele Rigoni, from Biella in Piedmont, came to Lithuania for love. Ten years ago. Today he lives in Vilnius, speaks Lithuanian, and is a husband and father. Above all, he is the heart and soul of Zio Rigo, a pizzeria that opened in May 2024 in the Šnipiškės district of the Lithuanian capital. Not in the most touristy area. Not in the old town. But in the neighbourhood where he chose to put down roots.     From Project Manager to Pizza Chef and Entrepreneur Daniele did not start out in the world of dough. He worked in hospitality, then as a project manager at an international company. But something was missing. The turning point came in 2020. In his Šnipiškės flat, he began studying dough. He tried, failed, and tried again. Self-taught at first, he then returned to Biella to refine his technique with professionals he admired, gaining further experience in a food truck. His passion grew alongside the realisation that Vilnius was missing something different. "I could see that pizza here was completely lacking the quality I was looking for." Not pizza overloaded with random toppings, but contemporary pizza built on balance. A considered product.     Choosing the oven: consistency and quality control In a project like this, the choice of oven becomes a true statement of intent. At first, Daniele was working with an old oven. "There was no consistency." For a high-hydration contemporary Neapolitan pizza like his, that was a serious limitation. His encounter with Moretti Forni came at a trade expo in the Baltics. It was not an ideological choice, but a technical one. The key concept: thermal stability. Today, the restaurant runs on a S series (steel finishing), with a Fastbake chamber for contemporary pizza and a complementary Multibake for other productions, including toppings. The difference is felt every day, especially during peak hours. At weekends, service is rushing. "Last Saturday I was fully booked from opening until ten, non-stop. Here, people eat pizza at any time of day." At the busiest moments, they reach 300 pizzas, up to 400 including takeaway. In these conditions, consistency is an absolute necessity. Daniele has also worked with a wood-fired oven, and the comparison is striking: "If I compare it in terms of ease of management — S series it's five times easier to maintain baking consistency." This also becomes a tool for business growth. "With this oven, you can teach anyone. No need of rotating the pizza, it bakes perfectly." In a young restaurant, with a team growing alongside the project, the ability to delegate and standardise is essential. Technology does not replace the operator's skill — it supports it. What's more, Daniele shares, the steel finish fits perfectly with the Nordic-industrial design of the space. Clean and essential.     Italy in the Baltics, Without Nostalgia The clientele at Zio Rigo is young, curious, and international. Many have travelled to Italy and are looking for the real thing. Others arrive with provocations — like the pineapple debate. Daniele does not flinch. "If an ingredient is considered and makes sense, you can play with anything. We are not stuck in the cooking of ninety years ago." He guides the experience bringing a gastronomic culture that is open to change. Because reimagining pizza does not mean betraying it. It means having the right tools to turn a vision into a new reality.

    From 24 to 26 March 2026, Moretti Forni will be taking centre stage at Pizza Expo Las Vegas, the most important international event dedicated to the world of pizza in the United States. Join us at the Las Vegas Convention Center – West Exhibit Hall, Booth #643, the meeting point for professionals, operators, and pizza chefs seeking the most advanced baking technologies.​ ​ For the 2026 edition, Moretti Forni is bringing a packed schedule of live cooking shows, featuring some of the most acclaimed voices in contemporary pizza. Each day, a new line-up of guest chefs will share their styles, techniques, and visions of what pizza can be.​ ​ Opening the programme is Richi Ourichian, with a focus on pala and tray pizza. He will be followed by Carlo Luciano, while Niccolò Scaglia will take the stage for a special session dedicated to pala-style pizza. Anthony Falco will bring his New York-style expertise, alongside the interpretations of Anthony Iannone, Juan Carcamo, and Lorenzo Manzotto.​ ​ The true stars of the stand will be our ovens, each designed to meet the needs of every production format:​ ​ serieS, the modular electric oven combining energy efficiency, precise baking control, and outstanding versatility across different pizza styles;​ Neapolis, the dome oven delivering power, reliability, and consistent performance — ideal for all types of round pizza, including styles that require high-temperature baking;​ serieT, the conveyor oven built for speed, operational simplicity, and continuous production, perfect for high-volume productions.​ ​ We will also be present at the International Pizza Challenge, where every year hundreds of pizzaiolos from around the world compete across a variety of categories. ​In this area, the serieS and Neapolis ovens will be available to competitors, offering consistent performance, precise baking control, and the utmost reliability to support pizzaiolos throughout the competition rounds.​ ​ We look forward to welcoming you in Las Vegas to experience the future of professional baking together.​ ​  

From Forlì to Cesena, Renam Asirelli’s project grows with Neapolis oven   La Marì was born from family experience and the passion of Renam Asirelli, who, after working alongside his father in the Marì d’Otello pizzeria, a historic venue in Forlì, chose to evolve that project into his own personal vision of contemporary, research-driven pizza. After a career as a professional rugby player in Italy’s Serie A, he decided to embark on a path in the restaurant industry.The name remains the same, La Marì, a tribute to his grandmother Maria, reflecting the soul of the restaurant: rigorous technique and top-quality ingredients in an informal and welcoming environment. Today, Renam operates two locations, one in Forlì and one in Cesena, consolidating an expansion built on quality, consistency, and a strong identity.     When the oven becomes an essential conditionRenam is clear about the choice of oven: “We chose Neapolis in our venues because it is an extremely high-performing equipment that allows us to reach the temperatures we need to develop a pronounced ‘cornicione’.” With such a highly hydrated dough, heat consistency is essential. “We always have the guarantee of a stable product, even when the workload becomes significant.” And the volumes are considerable, between 600 and 700 pizzas over the weekend, ca. 300 pies on Saturday night alone. Here, consistency in baking is both a technical detail and an essential requirement.     Performance and managementRenam had already tried other solutions, but with Neapolis, in the 9-pizza version chosen for both venues, he found the right balance between power and simplicity.  “The advantages compared to other models we tried previously are ease of use, simple maintenance, consistent and even baking.” For an expanding brand, staff training also becomes strategic.“It is an oven that is very manageable for the operator: it requires less training and new staff can be integrated quickly.” In a fully electric location, energy efficiency is another decisive factor: lower operating costs and greater control. Alongside Neapolis, La Marì also uses also the S series S120 and iDeck ovens for complementary processes, such as pan pizza or gluten-free products, and using the Refining® process for double-baked products.     A pizza that changes with seasonsThe philosophy is clear: absolute respect for seasonality, rigorous selection of the finest ingredients, and processes designed to enhance every component.  The dough is highly hydrated, developed to create a high yet light ‘cornicione’, with a complex aromatic profile. The menu changes at least four times a year. Seasonal pizzas become the manifesto of this research work. Atena, with Parmesan fondue, fried and dried violet artichokes, mild salami, and saffron mayonnaise, expresses the ability to balance technique and intensity.  The menu also includes a wide selection of vegetarian and vegan options.     A vision looking aheadThe goal is clear: to grow. “I would like there to be a Marì in every city in Italy.” Forlì and Cesena are only the beginning. And when it comes to technology, there is no doubt: “We will certainly use Neapolis, which I define as a high-performing, efficient, and easy-to-use oven.”

17 locations in Italy, 800,000 pizzas baked, 500,000 burgers served, 300,000 bruschettas and over 1,200,000 pints of beer poured.​ ​ Today we share highlights from the interview with Paolo Branchetti, founder of GiustoSpirito, Massimiliano Barca, Operations Manager, together with Mario Moretti, CEO of Moretti Forni.   Founded in 2010 in Rubiera, GiustoSpirito combines an artisan brewery and restaurant into a single format.​A business that has grown steadily over time and now counts 17 brew-restaurants across Emilia-Romagna, Lombardy and Romagna, with a strong identity that blends beer, Italian cuisine and conviviality into a unique experience.     What is your product philosophy?​P. Branchetti: We are an artisan brewery with a strong focus on quality. Our beer is neither filtered nor pasteurised, so it’s a product that must be stored and handled with great care. Everything related to food – pizza, burgers, dishes – follows the same philosophy: high-quality products, as artisanal and distinctive as possible, just like our beer recipes.     How did you choose Moretti Forni?​P. Branchetti: Over the years we tested many solutions: stone top, stone bottom, heating elements, different systems. Only about six years ago did we find the definitive solution. We mainly use S series for pizza and T series for other products, because we don’t do pizza alone: we also prepare burgers, meat and full restaurant dishes. Oven versatility is essential.     What role does technology play in managing a chain?​M. Moretti: Two elements are crucial: ease of use and repeatability. Technology must allow every operator to achieve the same result in a short time. The complex part is handled at company level. This way, people working in the restaurants can use the equipment easily. It’s also essential to be able to remotely monitor the equipment and intervene from a distance, to always guarantee the same level of quality.     How important are people in your model, and how do you balance quality and quantity in a chain?​M. Barca: People are central. Standardisation is essential, but without people who believe in the project and work carefully every day, it doesn’t work. Quality comes from the product, but also from the people who prepare it. ​ As for balancing quality and quantity, you need two things: procedures and people. Everything must be written down and replicable, but you also need people who put it into practice every day – along with, of course, high-quality ingredients.

How Roberto Franzoni stood out with quality pizza in Latvia   Bella Napoli opened in March 2024 in the centre of Riga, between the Old Town and the elegant Art Nouveau districts, in one of the most vibrant and international areas of the Latvian capital. Here, tourists, Nordic professionals, and an increasingly quality-conscious local clientele come together.We meet Roberto Franzoni, the owner of the pizzeria: “My story in Riga began over 25 years ago. I moved here when my son was born.”Roberto came to the restaurant business after an entrepreneurial career in real estate and marketing. There was no family tradition, only a passion for Italian cuisine and a simple initial idea: a small pizzeria that could grow over time. Within just a few months, however, the project took on a more ambitious scale.     The choice of the Neapolis oven With continuous opening hours from 12 p.m. to 10 p.m. and peaks of 50–60 pizzas per hour, the oven was a decisive choice. Roberto entrusted Moretti Forni and the Neapolis 6 after observing its performance in person.“I watched it carefully in operation at another restaurant and came to the conclusion: this is the oven for us.”The consistency ensured by its tireless power is the key element.“Even though it stays on all day, it always maintains consistent quality.”And on the busiest evenings:“The way it reacts when it starts handling many bakes one after another… the oven responds perfectly.”Stable temperature, uniform results, identical quality from the first to the last pizza.Neapolis guarantees the performance customers expect, with the cleanliness and ease of management of an electric oven.     The number one pizzeria in Riga “We created a pizza that sits in between, a bit crispier, but it’s not Roman-style and not as voluminous as contemporary pizza.”Bella Napoli positions itself as a gourmet pizzeria focused exclusively on pizza, with ingredients almost entirely imported from Italy.“I have excellence — for me, that is the standard.”Today, it is the number one pizzeria among more than 1,500 restaurant businesses in Riga, and its inclusion in the 50 Top Pizza Europa 2025 further strengthens its prestige.     The vision of a new business During SIGEP 2026, at the Moretti Forni stand, Roberto discovered the potential of the T series and shared his clear idea:“I would like to create a format that can be replicated quickly, that is standardised, with the great advantage of having staff who are not highly specialised yet can always deliver an excellent product.”A selection of signature pizzas starting from high-quality pre-baked finished with the Refining® process, with centralised production and scalable development.   We ask him: If you could go back, would you make the same choices again? Roberto answers firmly: “Absolutely!”    In Riga, Bella Napoli has become a benchmark thanks to precise choices: raw materials, entrepreneurial vision, and an oven capable of guaranteeing precision, consistency, and reliability, day after day.

Over 212 restaurants across 10 European countries, more than 20 million pizzas served in 2025, and revenues exceeding €540 million. ​​Here’s an excerpt from the Chain Reaction interview with Mario Moretti, CEO of Moretti Forni, Stefan Höllen, Chief Supply Chain Officer of L’Osteria and James Elliot, Founder of Pizza Pilgrims. ​​Founded in 1999 in Nuremberg, L’Osteria has transformed the idea of Italian cuisine into an international casual dining format: extra-large pizzas, fresh pasta made in-house, and an atmosphere inspired by the traditional Italian osteria, designed for a global audience. ​A steady growth path with a clear focus on the future.​​What impact has Moretti Forni technology had on L’Osteria? ​S. Höllen: A few years ago, we ran tests in one or two restaurants using Moretti Forni. The process was quick, and we were very satisfied with the oven quality. We were using the S series in our restaurants. We promptly decided to switch to Moretti Forni. The new technology had a very positive impact on daily operations, which is why we chose to roll it out across all new openings. ​​Why did Pizza Pilgrims join the same group as L’Osteria? ​J. Elliot: Because Neapolitan pizza is still not very widespread in Germany. When L’Osteria asked us to bring Pizza Pilgrims to Germany, it felt like going back ten years to London, when Neapolitan pizza was something new. It’s a new challenge, and it’s exciting. ​​What does it mean to be a partner to major international chains like these? ​M. Moretti: It doesn’t just mean supplying technology. It means supporting the customer from the very beginning, during installation and throughout the entire relationship. It means listening to their needs and responding quickly to operational challenges. The added value is service: the ability to step in promptly and support the customer at every stage.