RECIPES Vegetarian lasagna Deck ovens in gastronomy are now increasingly used. In this recipe for vegetarian lasagne, a healthier and lighter variation of… Read more
RECIPES 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… Read more
RECIPES 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… Read more
RECIPES Almond Strawberry Cake For a high-end pastry shop, the precision of serieS is essential! If you are looking for a delicious dessert to… Read more
RECIPES 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… Read more
RECIPES 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… Read more
RECIPES 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… Read more
RECIPES 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES Mince pies recipe Mince pies are a typical English Christmas dish consisting of a light crumbly pastry shell containing mincemeat, a very fragrant… Read more
MISCELLANEOUS 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… Read more
RECIPES Genoa cake In the recipe for pandolce – also known as Genoa cake – a Ligurian cake typical of the Christmas period,… Read more
RECIPES Pandoro by Morandin The archenemy of ‘panettone’ in every Christmas diatribe, pandoro, as we know it today, originated in Verona, patented in October… Read more
#RoadToSmartBaking 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… Read more
MISCELLANEOUS 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… Read more
RECIPES 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES American Pumpkin Pie Pumpkin pie has its roots in the earliest Thanksgiving celebrations in the United States, in the latter half of the… Read more
#RoadToSmartBaking 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… Read more
RECIPES Pumpkin muffin Pumpkin is one of the protagonists of autumn and these cheesy and stringy muffins are a simple and tasty alternative… Read more
#RoadToSmartBaking 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… Read more
RECIPES Aubergine parmigiana without frying Officially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet… Read more
RECIPES Jacket Potatoes Born almost two centuries ago as street food in the UK, jacket or baked potatoes have now spread across the… Read more
#RoadToSmartBaking 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… Read more
RECIPES Whole wheat friselle A typical dish of southern Italy, especially characteristic of Apulia, Campania and Calabria, friselle -or freselle depending on the region… Read more
#RoadToSmartBaking “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… Read more
MISCELLANEOUS 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… Read more
RECIPES 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,… Read more
RECIPES Mother yeast Maritozzi A typical leavened pastry from central Italy, whose origins are said to date back to ancient Rome, maritozzo has recently… Read more
MISCELLANEOUS 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… Read more
MISCELLANEOUS 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… Read more
#RoadToSmartBaking 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… Read more
MISCELLANEOUS 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES Cheese Easter Pizza Baking with conventional ovens – and not fan assisted ones – is essential to ensure the proper “growth” when making… Read more
#RoadToSmartBaking 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… Read more
RECIPES 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… Read more
RECIPES Pastiera napoletana Here we go with a new Easter recipe. The pastiera napolitana is a rich and tasty Italian Easter cake with… Read more
RECIPES 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… Read more
RECIPES Neapolitan Migliaccio Migliaccio is a Carnival cake rooted in Campania traditions. The name comes from “miglio” – millet – because originally it… Read more
#RoadToSmartBaking 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… Read more
RECIPES 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”-… Read more
#RoadToSmartBaking 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… Read more
RECIPES Christmas Stollen recipe Christmas Stollen is a typical seasonal German recipe from Dresden. An interesting alternative to Italian classic panettone, rich of ingredients,… Read more
RECIPES 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES 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… Read more
RECIPES 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… Read more
RECIPES 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… Read more
RECIPES Wholewheat Roman-style pizza Have you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In… Read more
RECIPES Genoese focaccia The Genoese focaccia is one of the most classic and famous products of the Ligurian tradition, to be enjoyed as… Read more
NEWS 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,… Read more
MISCELLANEOUS Heat is an ingredient® In a recent interview for Identità on the road, the famous chef Massimiliano Alajmo drew the attention to the etymology… Read more
#RoadToSmartBaking “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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES 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.… Read more
RECIPES 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… Read more
NEWS 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.… Read more
RECIPES Chocolate chip muffins Perfect for breakfast, brunch or as snack, muffins are deliciously soft with moist and they are super easy to make.… Read more
NEWS 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.… Read more
RECIPES Traditional cantucci Cantucci are among the most famous and loved biscuits in the world and have very ancient origins. The first traces… Read more
