Bioesserì, the concept with an organic soul in the heart of Milan #RoadToSmartBakingBy Ufficio Stampa17 November 2021Leave a commentCertified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening. Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as…
Pasquale Moro’s gourmet pizza “al padellino” RECIPESBy Ufficio Stampa12 November 2021Leave a commentserieS facilitates the management of the production line. The perfect heat allows you to comfortably prepare the pan pizza bases in advance and then garnish them just before serving, this will make your service more efficient and faster and your customer completely satisfied. In this gourmet pizza al padellino – baked in a round shaped…
Roman-style pumpkin filled pizza by Renato Bosco RECIPESBy Ufficio Stampa29 October 2021Leave a commentS series advanced heat for pizzeria guarantees the necessary push for the correct development of the product, baking uniformity and the right degree of internal humidity, without ever turning the pan. Also ideal for cooking the most delicate fillings, S series is the oven used by Renato Bosco, one of the most famous pizza masters…
Milanese Panettone recipe by Mauro Morandin RECIPESBy Ufficio Stampa8 October 2021Leave a commentPanettone is a typical Milanese Christmas sweet bread, so popular to be now sold all year around. S series conventional baking is ideal to make it, as it allows the correct starches gelatinisation and increases the shelf-life considerably, keeping the right internal humidity. Take it easy and plan your production with no stress. Let’s see…
Wholewheat Roman-style pizza RECIPESBy Ufficio Stampa9 August 2021Leave a commentHave you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In this recipe, the dough long processing is enhanced by serieS’ heat with Dual-Power Technology, which perfectly manages the cooking of the toppings, the pre-baking and the finishing, for a Roman-style pizza that will make you…
Genoese focaccia RECIPESBy Ufficio Stampa6 August 2021Leave a commentThe Genoese focaccia is one of the most classic and famous products of the Ligurian tradition, to be enjoyed as a side dish to savoury or sweet preparations. In this recipe, the right balancing of serieS heat will make the focaccia slightly crunchy outside and spongy on the inside. Let’s see how to make it:…
serieS S50E awarded the Green SMART Label 2021 NEWSBy Ufficio Stampa4 August 2021Leave a commentMoretti Forni once again protagonist in the Smart Label Host Innovation Award, the recognition dedicated to innovation for professional hospitality, promoted by Host – Fiera Milano, in partnership with POLI.design and sponsored by ADI, Association for Industrial Design. Model S50E was awarded the Green SMART Label, the prize for products with highly innovative content and…
Heat is an ingredient® MISCELLANEOUSBy Ufficio Stampa28 July 2021Leave a commentIn a recent interview for Identità on the road, the famous chef Massimiliano Alajmo drew the attention to the etymology of the word “ingredient”. Deriving from Latin ingrĕdi, literally “enter inside”, the ingredient can be interpreted as penetration of the matter, just like what happens during baking process: the heat penetrates the products, from the…
“La Regina di Manarola”, the exclusive project by Francesco Migliore #RoadToSmartBakingBy Ufficio Stampa16 July 2021Leave a commentHow do you go from being a professional football player to a luxury tourism entrepreneur? This is the story of Francesco Migliore, former full-back with a past in Serie A, owner of The First Luxury Rooms&Suites immersed in Cinque Terre National Park, who has recently attained the food world. His latest creation is “La Regina…
Bread to Chef: all the numbers of success NEWSBy Ufficio Stampa2 July 2021Leave a commentIt is well known that the food world got us used to big revolutions in these years. Consider what happened to pizza, from poor dish climbing the ladder to the red carpets of the most famous gourmet restaurants. Now is the turn of another great protagonist of all the tables in the world: bread. This…
