Elysium: The Arrival of “Naporomana” Pizza in the Capital #RoadToSmartBakingBy Tommaso Buldrighini7 June 2024Leave a commentThe place where premium crunchiness meets refined cocktails Just a few steps from the picturesque Campo de’ Fiori and behind the majestic Basilica of Sant’Andrea della Valle, there’s a new addition that’s been intriguing both tourists and locals who share a love for pizza. Its name is Elysium. This is not just any pizza…
nNea, in Amsterdam, the No. 1 pizzeria in the Netherlands #RoadToSmartBakingBy Tommaso Buldrighini16 May 2024Leave a commentNeapolis and S series ovens for top-notch baking Amsterdam is one of the most eclectic and fascinating European capitals to experience. Full of stories and contradictions that converge into a complex and particularly stimulating culture. In this context, nNea Pizza by Vincenzo Onnembo was born, determined to bring the best pizza to the…
Gustò, Research and Authenticity for a Pizza Made in Marche #RoadToSmartBakingBy Tommaso Buldrighini4 May 2024Leave a commentS series, like a Tailored Suit for Your Business Gustò, a project born six years ago in Ripe (Trecastelli – AN), amidst the splendid hills of Marche region, a few kilometres from the sea of Senigallia and the Apennine mountains, aimed to bring an outstanding pizza in the territory. After a successful journey lasting…
Sileo: A Story of Restart and Innovation #RoadToSmartBakingBy Tommaso Buldrighini28 March 2024Leave a commentPizza Chef Andrea Brunetti and his choice of S series oven to improve his business In the restaurant world, every company has its own story, but few are as intriguing and inspiring as Sileo in Nucetto (Cuneo). We interviewed Andrea Brunetti, chef patron of the pizzeria, to learn more about this place and its philosophy.…
Desdott ‘pizzettas’, a new fast-casual format from Milan #RoadToSmartBakingBy Tommaso Buldrighini20 March 2024Leave a commentT series, an essential partner for this business idea Born from a brilliant intuition during the pandemic, Fabrizio Cantoni brings to Milan ‘Desdott’, an innovative adventure in the world of pizza, or rather, mini pizza aka ‘pizzetta’! Fabrizio has been a pizza lover forever and a professional in the food industry for many years.…
Neapolis, the Beating Heart of Tramontana in Novi Sad #RoadToSmartBakingBy Tommaso Buldrighini18 December 2023Leave a commentFrom Grandma’s memories to a thriving business: Dejan Parun’s story “My love for pastry and cooking, in general, was inherited from my grandmother, an excellent cook. I watched her every day fascinated as she kneaded bread and prepared all kinds of sweets. That’s how I fell in love with the art of dough,” shares…
San Martino in Rome: the unique encounter between Roman pizza and wine. #RoadToSmartBakingBy Tommaso Buldrighini6 December 2023Leave a commentIn the vibrant gastronomic scene of the Eternal City, the restaurant San Martino – Pizza & Bolle emerges as a bold project, born from the fusion of tradition, innovation, and the passion of those who love to transform Roman pizza into an unforgettable culinary experience. The perfect marriage of pizza and sparkling wines San Martino…
Il Capriccio di Leo: how to create a successful pizzeria #RoadToSmartBakingBy Tommaso Buldrighini11 November 2023Leave a commentLocated in Borghetto di Monte San Vito, in the province of Ancona, Il Capriccio di Leo is a recent pizza place that has quickly gained distinction for its unique creations and high-quality offerings, also thanks to S series oven. Don’t miss this interview with Leonardo Rocchetti, the young owner and pizza chef, who ranked second…
Spaccaforno: The Excellence of Neapolitan Pizza in hamburg #RoadToSmartBakingBy Tommaso Buldrighini23 August 2023Leave a commentSpaccaforno is a pizzeria concept founded by Corrado Falco, who arrived in Germany 23 years ago, opening Gallo Nero, one of the most renowned Italian restaurants in Hamburg. Inaugurated in 2018 and now managed by his daughter Nina, Spaccaforno specialises in Neapolitan style pizza and owes its name to Corrado’s Sicilian hometown, Ispica, historically known…
“Filante” project: the evolution of pizza by the slice #RoadToSmartBakingBy Tommaso Buldrighini27 July 2023Leave a comment2020 was a peculiar year for the restaurant industry, but Federico and Luca, owner and store manager of Filante, were not discouraged and opened their ‘pizza al trancio’ restaurant in Milan. A new, young and dynamic format that started with take-away and has now become a place to live and with a new opening on…
