#RoadToSmartBaking SEGRETA: How S series oven Brings true Roman Pizza al Taglio to Montréal From love for authenticity to choosing Moretti Forni, Richie shares how he brought a taste of Rome to Canada … Read more
#RoadToSmartBaking Darsena del Sale: where Wellness and Cuisine come together A unique restaurant concept with Moretti Forni, rooted in the ancient salt tradition Nestled between the historic salt pans… Read more
#RoadToSmartBaking From Piedimonte Matese to the USA: Jonathan Atzeni’s electric challenge From the intuition of a young pizza chef to the breakthrough with Neapolis and S series ovens: the story of… Read more
NEWS Moretti Forni presents Italian baking excellence at Bakery China 2025 From May 19 to 22, 2025, Moretti Forni will be among the key players at the 27th edition of… Read more
#RoadToSmartBaking Baambagia, the new contemporary pizzeria in Pesaro with S series Icon The founders Marco, Nicolas and Diego and their project where the oven takes centre stage In Pesaro, nestled in… Read more
#RoadToSmartBaking Meunier, the Only “Tre Spicchi” in Umbria: Nine Years of Success with S series In Corciano, a pioneering project blends the elegance of champagne with the uniqueness of gourmet pizza. Pinot Meunier —… Read more
MISCELLANEOUS Chain Reaction – Pizzikotto x Moretti Forni at SIGEP 2025 35 locations, 2.7 million pizzas sold, 2.5 million customers served. Today we’re sharing highlights from our interview with Stefania Criveller, General… Read more
NEWS 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… Read more
MISCELLANEOUS 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… Read more
#RoadToSmartBaking 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… Read more
MISCELLANEOUS 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.… Read more
NEWS 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… Read more
MISCELLANEOUS 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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.… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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.… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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.”… Read more
NEWS 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
NEWS 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES Pumpkin sourdough bread Yellow pumpkin, seeds, sourdough and the heat of S series are the perfect ingredients for this autumn bread. With the… Read more
RECIPES Taralli easy recipe Taralli are a crisp and crunchy snack typical throughout southern Italy and originally from Puglia, loved by everyone and a… Read more
NEWS 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… Read more
RECIPES 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… Read more
RECIPES 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… Read more
#RoadToSmartBaking 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… Read more
RECIPES Empanadas Empanadas are a street food dish typical of Argentina and spread throughout South America that, according to tradition, Argentine women… Read more
#RoadToSmartBaking “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… Read more
RECIPES 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… Read more
RECIPES Detroit style pizza Born in Detroit in the 1940s by pizza makers of Sicilian origin, Detroit style pizza has become the latest trend… Read more
Focaccia pugliese recipe Typical of Apulia and now widespread all over the world, focaccia is a bakery bestseller. This classic recipe is made… Read more
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
