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
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
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
