The founders Marco, Nicolas and Diego and their project where the oven takes centre stage
In Pesaro, nestled in the lively setting of Baia Flaminia, a new and already popular pizzeria opened its doors a year ago under the name Baambagia. Three young entrepreneurs – Marco Merli, Nicolas Donini and Diego Monaldi – brought to life a project that is, above all, a love letter to their local area and to the culture of quality leavened products.
Baambagia was born from the meeting of different paths: experiences abroad, university studies, and work in the food and beverage industry. But above all, it came from a desire to create a space of their own – a place that would tell a story of passion, research, and deep connection.
“We worked together for a long time,” says Diego, “and at a certain point we realised the time had come to launch something that truly reflected who we are.”
Choosing the oven was one of the first crucial steps. Baambagia selected a S series S120E Icon, perfectly in tune with the venue’s philosophy. “It was important for us to honour our territory also through the equipment we use,” explains Marco. “Moretti Forni stands for innovation and quality, it’s a brand we feel close to, not only for its values but also because of our shared roots.”
The oven is not just a technical tool; it is the central heart of Baambagia. Its elegant, modern design blends seamlessly into the space, so much that it’s placed right at the centre of the restaurant, in full view. “It’s our engine, the symbol of our concept of a pizzeria,” says Marco. The choice of two Multibake decks has proved ideal for the format, allowing great versatility: including the production of ‘pizza al metro’, perfect for sharing, with precise and even baking every time.
“The oven guarantees consistent quality even during the busiest times,” Marco explains. Anyone who’s visited Baambagia on a bustling weekend will have noticed the surprisingly fast service, a sign of a well-organised team and a finely tuned operation.
The oven is used for a variety of products: contemporary pizza, Roman-style focaccia, bread, and ‘padellini’ (pizzas baked in round pans). The integrated steamer has opened up new possibilities for a more diversified offering.
The team also uses S series to experiment with new toppings, cooking ingredients directly in the oven (like mushrooms, roasted onions, and confit garlic) and creating house specials like their chilli-infused oil.
At Baambagia, every pizza is carefully crafted: controlled fermentation, high hydration, and the use of type 1, type 2 and spelt flours result in light, fragrant, and digestible pies.
“Our contemporary pizza is made by carefully managing humidity and temperature,” Nicolas explains. “The dough achieves exceptional lightness and crispness, which must be preserved through baking.”
Alongside their contemporary pizzas, they also serve crunchy Roman-style focaccias and new creations like ‘maritozzi’ in both sweet and savoury versions. The guiding principle is to always use local ingredients: dairy
products, cured meats, and carefully selected flours from the Marche region.
The menu changes with the seasons. “We offer fresh, light pizzas without ‘over charging’ the dough,” says Nicolas. Among the most popular are the Nerano, inspired by Neapolitan tradition, and the surprising ‘Ti Piace il Pomodoro?’ – aka do you like tomato? -, a tribute to tomatoes in all their forms: roasted, confit, fresh, and sun-dried.
It’s no surprise that Baambagia is fully booked every weekend, clear proof of positive word of mouth and an enthusiastic response from the people of Pesaro.
Alongside Marco, Nicolas and Diego, the project also includes Michele, Luca, and Roberto. The first two are founders of the Birrificio Agricolo Alto Montefeltro (BAAM), a craft brewery based in Monte Cerignone in the Marche hinterland. The selection of craft beers at Baambagia directly reflects this background: beers inspired by local flowers and nature, perfectly paired with the contemporary pizzas in a well-curated and coherent match.
The name ‘Baambagia’ incorporates the acronym ‘BAAM’, referencing the project’s origins, but it also evokes its etymological meaning of wild cotton – a symbol of softness, warmth, and natural simplicity. A concept that is fully reflected in the light, authentic, and carefully made doughs that express the soul of this project.
