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 passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of the creators to combine the world’s most loved Italian product, pizza, with a selection of the best wine labels.
Bolle’s pizza “in the cellar” is made with different doughs and, depending on the type, the most suitable heat is chosen, either with Neapolis or S series oven. In addition, Link, the professional reheating system, is also used in the locations to perfectly regenerate products such as pizza slices or sandwiches, to bring out their crunchiness without losing their internal softness.
The menu includes both classic and pan pizzas, strictly accompanied by glasses chosen from a refined selection of both French and Italian sparkling wines, or from a wine list of wineries from every region of Italy, most of which are certified organic or from sustainable viticulture.

To find out more about this interesting reality, we interviewed the protagonists of this enterprise:

How did ‘Bolle Pizzeria’ project come about?
“The idea for Bolle Pizzeria came from our passions, and our desire was to bring out a concept that is as simple as it is experimental: by combining the two most renowned Italian excellences, pizza and wine, Bolle Pizzeria brand stands out on the market by providing customers with a unique experience, thanks to meticulous and constant research into products and combinations.
To carry out this philosophy, we carefully choose gastronomic excellences DOP, IGP and SlowFood presidia with particular attention to the seasonality of the products, changing the menu cyclically in order to offer customers fresh and genuine ingredients. At the same time, we continue constant research of wines, through dedicated visits to wineries, reference maisons, events and fairs, to constantly expand our knowledge of the product.
We invest time and resources in the search for the ideal combination of pizza – which rises to the same level as fine gastronomic dishes – and wine – which enhances the aromas and flavours in a perfect match“.

What do you bake with Neapolis?
“We use Neapolis to make two of our classic pizzas, the Corniciona and the Grani Antichi. We bake them both at 370°C, adjusting top and deck according to the volume of production during service. Being able to customise the settings is important to make sure you always get the best result, even with different doughs.
The Corniciona, in fact, is our high-crust pizza which, compared to the classic Neapolitan style, is slightly crispier while remaining soft and fluffy on the palate. The dough is made using a biga prepared with water, flour and yeast, mixing the ingredients in such a way that the result is a very dry dough and a blend of flours: Type 2 semi-integral organic stone-ground and Type 0 soft wheat.
For the Grani Antichi, on the other hand, we make a direct dough with a blend of flours: Type 1 stone-ground organic semi-integral and Type 2 whole wheat.
With Neapolis, we easily make an average of around 700 pizzas a week, with peaks of 200 pizzas at a time on busy evenings“.

And with S serie?
“S series is mainly used for the production of our revisited Roman pans (about 50 per week), Croccante and Doppio Croccante that differs from the first one for the addition of a mixture of 7 cereals and 6 seeds, giving more crunchiness and a unique taste. As for the heat, in this case we are at 270°C, 20% top and 80% deck.
Remaining on pizza, with S series we also bake our classic pizzas, reaching up to 150 pizzas per night in two decks, with great results. In addition, we use the heat of S series for the buns of our burgers and for the Pane di Bolle that we use as bruschettas or to accompany our starters.
With Link we regenerate our slices and sandwiches, in order to intensify the crispness of each product without ever losing its internal softness“.

Why did you choose these two ovens? What are the advantages of using them?
“Initially the choice was dictated by two main considerations: the cleanliness guaranteed by the electric oven and the consistency in maintaining the temperature. Compared to gas and wood, in fact, the electric oven does not create residues during cooking, with the certainty that the equipment remains cleaner.
As of temperature consistency, we were looking for an oven that could ensure uniformity of baking and temperature in order to bake our products evenly and consistently over time. And this is why we chose Moretti Forni for its advanced technologies, dedicated functions, SmartBaking, etc. We can programme the baking of our products and maximise the timing, while drastically reducing energy consumption.
Finally, aware of the brand’s worldwide reputation, we were certain to choose a reliable and recognised product.
We are proud to use Moretti Forni in our premises, we are really satisfied with the choice we made and happy to share our staff and our experience with this testimony“.