Moretti Forni brings the future of baking to Pizza Expo Las Vegas 2025
Moretti Forni brings the future of baking to Pizza Expo Las Vegas 2025 From March 25 to 27, Moretti Forni…
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Chain Reaction – Pizzium x Moretti Forni at SIGEP 2025
65 locations, 2.8 million pizzas served in 2024, €53 million in revenue. Today, we share the interview with @AlessandraProvasi, Commercial…
Neapolis 6 and the “Renaissance” of Neapolitan Pizza in Urbino’s Old Train Station
A venue looking to the future thanks to conscious choices and consistently perfect baking Stepping into La Locanda della Stazione…
Chain Reaction – Rossopomodoro x Moretti Forni at SIGEP 2025
104 restaurants in more than 60 countries around the world, 25,000 pizzas sold every day, 140 million euros in revenue.…
Moretti Forni at Identità Milano 2025: Smart Cooking
Smart technologies addressing the challenges of foodservice professionals From February 22 to 24, 2025, Identità Milano will celebrate its…
Chain Reaction – Alice Pizza x Moretti Forni at SIGEP 2025
This year at our new event, Chain Reaction during SIGEP WORLD 2025, we had the pleasure of interviewing the leaders…
A Pizzeria Built Around the Oven: Campana Pizza in Teglia
Efficiency, Aesthetics and Precision: Choosing S series Icon as the Ideal Ally Daniele Campana, a genuine guru of ‘pizza…
Over 30 Restaurants and a Dream Come True: The Vision of Vincenzo Capuano
How foresight and social media took his pizza worldwide When tradition meets innovation, successful stories like Vincenzo Capuano’s are…
S series: the secret of “La Dolce Vita” at the Grand Hotel Da Vinci
How high-quality baking makes all the difference in a 5-star hotel patisserie Since opening its doors in 1928, the Grand…
From Basilicata to Switzerland: the revolution of organic bread
How Triticum conquered Lugano with cutting-edge ovens and premium ingredients Triticum’s story is one of passion, dedication, and technical…
The Heart of ‘A Puteca in Florence Beats Strong Thanks to Neapolis Power
Natural ingredients and perfect baking: Paolo Ciullo and his pizzeria have won over Florence with quality ingredients and cutting-edge technology.…
5 Reasons to Choose a Deck Oven
What makes a pizza, a brioche, or a baguette truly perfect? Is it dough hydration? Proper leavening? The selection of…
The Secret of Cavò in Senigallia: where technology meets passion
Why choosing S series Icon oven functionality and design When Danila Ercole decided to open Cavò in Senigallia six…
The solution provider that unites innovation and sustainability
How the company meets the needs of major restaurant chains One of Moretti Forni‘s key objectives is to replicate high…
Vinarte and DieciNoni: Success Stories in Agropoli with Neapolis oven
How passion fuels curiosity and innovation Agropoli is one of the first towns along the splendid Cilento coast, renowned for…
Rocket Truck: Bringing the Tradition of American Hamburgers Around Italy
How T series transformed a business A 1972 iconic Airstream, gleaming under the sun, evokes images of endless Californian roads.…
Brunda: Double Success with Double Pair of Neapolis
Between Brindisi and Mesagne, the ambitious project of a young and passionate team What does a deer have to…
Carlo Fiamma in Amalfi with the Power of Neapolis 6
A project that combines contemporary pizza with a selected wine list, in the heart of the Amalfi Coast There…
Legàmi Debuts with serieS Icon on Senigallia’s Seafront
Leonardo and Luca, two young pizza chefs, a great friendship, and a menu destined to make an impact Since…
Elysium: The Arrival of “Naporomana” Pizza in the Capital
The place where premium crunchiness meets refined cocktails Just a few steps from the picturesque Campo de’ Fiori and…
nNea, in Amsterdam, the No. 1 pizzeria in the Netherlands
Neapolis and S series ovens for top-notch baking Amsterdam is one of the most eclectic and fascinating European capitals…
Gustò, Research and Authenticity for a Pizza Made in Marche
S series, like a Tailored Suit for Your Business Gustò, a project born six years ago in Ripe (Trecastelli…
Sileo: A Story of Restart and Innovation
Pizza Chef Andrea Brunetti and his choice of S series oven to improve his business In the restaurant world, every…
Food service, new challenges and Moretti Forni’s answer
Moretti Forni is addressing several needs in the restaurant industry with X series, the most advanced and intelligent deck oven…
Desdott ‘pizzettas’, a new fast-casual format from Milan
T series, an essential partner for this business idea Born from a brilliant intuition during the pandemic, Fabrizio Cantoni brings…
The all-innovative character of Moretti Forni at Identità Milano 2024
CORE, Refining® and the great Pizza Chefs of the #RoadToSmartBaking community “There is no innovation without disobedience: revolution today.”…
Sustainable innovation, Moretti Forni’s vision at CARE’s
For Moretti Forni, there can be no innovation without sustainability. An essential element capable of creating value for oneself and…
Cottura Futura®: research tracing new horizons of heat
Cottura Futura® will be the guiding theme for Moretti Forni throughout the five days in Rimini at SIGEP 2024. New…
Neapolis, the Beating Heart of Tramontana in Novi Sad
From Grandma’s memories to a thriving business: Dejan Parun’s story “My love for pastry and cooking, in general, was…
MorettiLAB: NIP trains on serieX, serieS and Neapolis
On 5 December 2023, Moretti Forni, a leader in the field of static pizza and bread ovens, held a high-level…
San Martino in Rome: the unique encounter between Roman pizza and wine.
In the vibrant gastronomic scene of the Eternal City, the restaurant San Martino – Pizza & Bolle emerges as a bold…
Moretti Forni awarded as best performing company 2023
Companies and territory: the ability to generate constant value over time The award ceremony organised by the ItalyPost Study…
Il Capriccio di Leo: how to create a successful pizzeria
Located in Borghetto di Monte San Vito, in the province of Ancona, Il Capriccio di Leo is a recent pizza…
Pumpkin sourdough bread
Yellow pumpkin, seeds, sourdough and the heat of S series are the perfect ingredients for this autumn bread. With the…
Taralli easy recipe
Taralli are a crisp and crunchy snack typical throughout southern Italy and originally from Puglia, loved by everyone and a…
The wood-burning oven turns electric
Moretti Forni and Diego Vitagliano’s New York event at Simò Pizza sold out. 07 September NYC, at the well-known Simò…
Baked Stuffed Tomatoes with rice
As an appetiser, as a side dish or as a unique vegetarian dish, stuffed tomatoes are a great addition to…
Puccia recipe: Soft and Fragrant Street Food from Puglia
The “Puccia Salentina” is an authentic regional street food from Puglia, known for its softness and fragrance. This versatile bread…
Spaccaforno: The Excellence of Neapolitan Pizza in hamburg
Spaccaforno is a pizzeria concept founded by Corrado Falco, who arrived in Germany 23 years ago, opening Gallo Nero, one…
“Filante” project: the evolution of pizza by the slice
2020 was a peculiar year for the restaurant industry, but Federico and Luca, owner and store manager of Filante, were…
Brioche col tuppo summer recipe with gelato
Brioche col tuppo is a typical Sicilian pastry, known and loved throughout Italy for its characteristic shape, resembling a traditional…
Detroit style pizza
Born in Detroit in the 1940s by pizza makers of Sicilian origin, Detroit style pizza has become the latest trend…
Focaccia pugliese recipe
Typical of Apulia and now widespread all over the world, focaccia is a bakery bestseller. This classic recipe is made…
Vegetarian lasagna
Deck ovens in gastronomy are now increasingly used. In this recipe for vegetarian lasagne, a healthier and lighter variation of…
Gourmet Pizza al Padellino with Fava Bean Cream and Porchetta
Fava beans, porchetta, and pecorino: a classic trio that celebrates the arrival of the beautiful season. Here’s our recipe for…
Hot Cross Buns Recipe
Originating from ancient Germany and later adopted by the Anglo-Saxon Christian tradition, hot cross buns are typical sweets of the…
Almond Strawberry Cake
For a high-end pastry shop, the precision of serieS is essential! If you are looking for a delicious dessert to…
Antonio Bachour’s Peanut Butter Chocolate Caramel Financier
Small sweet treats shaped like ingots, not to be confused with muffins, financiers are named after the Paris stock exchange…
Alessandro Scuderi’s pepperoni pizza
Today’s recipe by Alessandroscuderi’s is a giant New York style pizza, with America’s favourite topping: pepperoni. Achieving the right consistency…
Baked Castagnole Recipe
A classic Carnival treat, traditionally made by frying. In our version, we propose a lighter and faster-to-make option. With the…
Crème Fraiche Cheesecake by Antonio Bachour
Cheesecake is a super easy dessert perfect for every occasion. Get inspired for Valentine’s day with this exclusive recipe of…
Peperoncino, the pizzeria in Sydney that has chosen serieS heat
Moretti Forni’s technology and quality satisfy all palates Bondi Beach, one of Australia’s most famous beaches, in early 2022 saw…
Mince pies recipe
Mince pies are a typical English Christmas dish consisting of a light crumbly pastry shell containing mincemeat, a very fragrant…
Conventional baking in the kitchen – Gianluca Fusto
Heat allows you to create an emotion in the dish For our in-depth column on baking, this time we host…
Genoa cake
In the recipe for pandolce – also known as Genoa cake – a Ligurian cake typical of the Christmas period,…
Pandoro by Morandin
The archenemy of ‘panettone’ in every Christmas diatribe, pandoro, as we know it today, originated in Verona, patented in October…
La Bottega in Singapore, Antonio Miscellaneo’s restaurant awarded by 50Top Pizza
“La Bottega” restaurant was born in 2021 from the passion for dinners with friends of Antonio Miscellaneo, an Italian now…
Conventional baking in the kitchen – Mario and Remo Capitaneo
“Equipment that manages to make the most of all the energy put into a dough is the best” The appointments…
Apple pie with shortcrust pastry
Apple pie is one of the most famous autumn specials in the United States, especially for Thanksgiving Day lunches and…
From Calabria to Garda Lake, Marco Feraco’s story also passes through S series
Like many other professionals, Marco Feraco’s passion for the art of baking was born almost by chance. What sets him…
American Pumpkin Pie
Pumpkin pie has its roots in the earliest Thanksgiving celebrations in the United States, in the latter half of the…
Fiata Pizza, Hong Kong’s Best Pizzeria with the heat of Neapolis oven
“I am happy to have chosen Moretti Forni for this adventure, it is also thanks to Neapolis and its performance…
Pumpkin muffin
Pumpkin is one of the protagonists of autumn and these cheesy and stringy muffins are a simple and tasty alternative…
Pietro Fontana and his ‘pizza d’auteur at the foot of Vesuvius’
Baking after baking I realised that serieS is a wonder I Fontana is Pietro Fontana’s ambitious project, a rapidly rising…
Aubergine parmigiana without frying
Officially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet…
Jacket Potatoes
Born almost two centuries ago as street food in the UK, jacket or baked potatoes have now spread across the…
Materia, the Milanese project of two authentic Lucani
The restaurant these young entrepreneurs has Neapolis heat at its core Materia Pizzeria, The Origins of Taste is a contemporary…
Whole wheat friselle
A typical dish of southern Italy, especially characteristic of Apulia, Campania and Calabria, friselle -or freselle depending on the region…
“Ciao Paje” brings Neapolitan pizza to Zanzibar’s most beautiful beach
In the totally eco-friendly setting of the Bento food court, with Neapolis’s oven heat, the Jaszczuk family pizzeria is born…
Conventional baking in the kitchen – Renato Bosco
“In these complex times, having help from technology means having concrete support that is always active and ready”. After famous…
Oven-Baked prawns and squid fish skewers
A light, tasty and easy-to-prepare main course, the oven-baked fish skewers can be prepared in many ways. In this recipe,…
Mother yeast Maritozzi
A typical leavened pastry from central Italy, whose origins are said to date back to ancient Rome, maritozzo has recently…
Conventional baking in the kitchen – Aurora Mazzucchelli
“The oven is able to decide for itself how best to proceed with cooking, with a sensitivity that is usually…
Conventional baking in the kitchen – Igor Macchia
“A technologically advanced oven not only allows us to obtain healthier and tastier products, but also helps us to standardise…
Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach
It is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North…
Conventional baking in the kitchen – Franco Aliberti
“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What…
Bolle Pizzeria, the concept that combines pizza and wine in Brianza
Heat as an ingredient to achieve the desired result. “Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s…
Bake with us – Moretti Forni’s online contest
Moretti Forni is organising “Bake with us“, dedicated to all our users, who have chosen the perfect heat to achieve the…
Ci Sta, the first Italian pizzeria made by a benefit corporation, born from an idea of Nico Grammauta
Two pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first…
Cheese Easter Pizza
Baking with conventional ovens – and not fan assisted ones – is essential to ensure the proper “growth” when making…
Volare & Bomboloni’s a new Italian restaurant project in Amsterdam
In the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest…
Chocolate bread by Alessandro Scuderi
In his super viewed videos, Alessandro Scuderi chooses serieS as his partner in crime to create drooling recipes, including the…
Pastiera napoletana
Here we go with a new Easter recipe. The pastiera napolitana is a rich and tasty Italian Easter cake with…
Oven baked Zeppole di San Giuseppe
The typical Italian Father’s day sweet, originally from the Campania region, now spread all over Italy. Made of choux pastry…
Neapolitan Migliaccio
Migliaccio is a Carnival cake rooted in Campania traditions. The name comes from “miglio” – millet – because originally it…
From New York to Naples in 90 seconds with Simone Falco’s pizza
Since 2018 Simò Pizza has brought Italy to New York with two locations opened. The newest, in the heart of…
Diego Vitagliano’s contemporary Neapolitan pizza
He is the Maradona of pizza with his “10” pizzeria in Pozzuoli, the avant-garde of contemporary Neapolitan pizza: pronounced “cornicione”-…
Valerio Violetti, the modern fairy tale of a pizza maker and popular TikToker
Valerio Violetti, web-star of the moment, has been living in Australia for almost a decade. He has Neapolitan origins and…
Christmas Stollen recipe
Christmas Stollen is a typical seasonal German recipe from Dresden. An interesting alternative to Italian classic panettone, rich of ingredients,…
Panettone recipe by Giuseppe Zippo
High production and baking uniformity are serieR rotary oven features. This model has been chosen by Giuseppe Zippo, the famous…
Bioesserì, the concept with an organic soul in the heart of Milan
Certified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia…
Pasquale Moro’s gourmet pizza “al padellino”
serieS facilitates the management of the production line. The perfect heat allows you to comfortably prepare the pan pizza bases…
Roman-style pumpkin filled pizza by Renato Bosco
S series advanced heat for pizzeria guarantees the necessary push for the correct development of the product, baking uniformity and…
Milanese Panettone recipe by Mauro Morandin
Panettone is a typical Milanese Christmas sweet bread, so popular to be now sold all year around. S series conventional…
Wholewheat Roman-style pizza
Have you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In…
Genoese focaccia
The Genoese focaccia is one of the most classic and famous products of the Ligurian tradition, to be enjoyed as…
serieS S50E awarded the Green SMART Label 2021
Moretti Forni once again protagonist in the Smart Label Host Innovation Award, the recognition dedicated to innovation for professional hospitality,…
Heat is an ingredient®
In a recent interview for Identità on the road, the famous chef Massimiliano Alajmo drew the attention to the etymology…
“La Regina di Manarola”, the exclusive project by Francesco Migliore
How do you go from being a professional football player to a luxury tourism entrepreneur? This is the story of…
Bread to Chef: all the numbers of success
It is well known that the food world got us used to big revolutions in these years. Consider what happened…
Unregular Pizza, Gabriele Lamonaca’s project conquers New York
Probably you have already heard of Unregular Pizza, the restaurant that has become a social trend and beyond, considering that…
Whole wheat bread with wholemeal sourdough starter biga
Whole wheat bread with sourdough starter is rich in fibre, vitamins, mineral salt bioavailable and has less calories than bread.…
Pizza with aubergines and chocolate
Sweet pizza has already been accepted even by the most integralists, but we want to dare even more, this delicious…
Moretti Forni allocates 75k euros to young graduates
The company celebrates its 75th anniversary rewarding 20 meritorious Catering Institutes students on their final school year with formation courses.…
Chocolate chip muffins
Perfect for breakfast, brunch or as snack, muffins are deliciously soft with moist and they are super easy to make.…
serieS S50E – The compact revolution
Moretti Forni launches the new model of S series, designed to realise every space need with high speed in production.…
Traditional cantucci
Cantucci are among the most famous and loved biscuits in the world and have very ancient origins. The first traces…
