65 locations, 2.8 million pizzas served in 2024, €53 million in revenue. Today, we share the interview with @AlessandraProvasi, Commercial Director at Pizzium, and Mario Moretti, CEO of Moretti Forni. Pizzium has redefined the Neapolitan pizzeria concept, an idea born in 2017 from Nanni Arbellini and Stefano Saturnino, two entrepreneurs who identified the Neapolitan pizza…
104 restaurants in more than 60 countries around the world, 25,000 pizzas sold every day, 140 million euros in revenue. Today, we share the interview with Nicola Sarraceno, CEO of Rossopomodoro, and Mario Moretti, CEO of Moretti Forni. A brand that speaks of Italian heritage around the world: how did you manage to build…
This year at our new event, Chain Reaction during SIGEP WORLD 2025, we had the pleasure of interviewing the leaders from major restaurant chains that have chosen Moretti Forni technologies. It was a unique opportunity to explore successful stories and the evolution of businesses united by one essential ingredient: heat. Here the insights from our…
Heat allows you to create an emotion in the dish For our in-depth column on baking, this time we host one of the most famous pastry chefs in Italy and the world. Gianluca Fusto, part of our #RoadToSmartBaking community like Franco Aliberti, Igor Macchia, Aurora Mazzucchelli, Renato Bosco and Remo and Mario Capitaneo, gave us…
“Equipment that manages to make the most of all the energy put into a dough is the best” The appointments with the in-depth discussions on baking, born from the meetings with the great professionals belonging to our #RoadToSmartBaking community, are back. After Franco Aliberti, Igor Macchia, Aurora Mazzucchelli and Renato Bosco, we interviewed Chefs Mario…
“In these complex times, having help from technology means having concrete support that is always active and ready”. After famous chefs from our #RoadToSmartBaking community such as Franco Aliberti, Igor Macchia and Aurora Mazzucchelli, the new protagonist for the in-depth feature on baking is Renato Bosco. A leading personality in the world of leavened products,…
“The oven is able to decide for itself how best to proceed with cooking, with a sensitivity that is usually only human” After Franco Aliberti and Igor Macchia, the new protagonist of our in-depth appointments on baking is Aurora Mazzucchelli, Chef at ‘Casa Mazzucchelli’ in Sasso Marconi (BO), the meeting place between haute cuisine and…
“A technologically advanced oven not only allows us to obtain healthier and tastier products, but also helps us to standardise processes and facilitate the work of the whole team”. The in-depth appointments on baking with the great professionals belonging to our #RoadToSmartBaking community is back. After Chef Franco Aliberti, we propose an interview with Chef…
“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line? To answer these and many other questions, we are launching…
In a recent interview for Identità on the road, the famous chef Massimiliano Alajmo drew the attention to the etymology of the word “ingredient”. Deriving from Latin ingrĕdi, literally “enter inside”, the ingredient can be interpreted as penetration of the matter, just like what happens during baking process: the heat penetrates the products, from the…
