Peperoncino, the pizzeria in Sydney that has chosen serieS heat #RoadToSmartBakingBy Ufficio Stampa19 December 2022Leave a commentMoretti Forni’s technology and quality satisfy all palates Bondi Beach, one of Australia’s most famous beaches, in early 2022 saw the birth of a new Italian cuisine project, Peperoncino Pizzeria. Among the restaurant offer, pizza, made with serieS deck oven, occupies a prominent place. To know more about this interesting reality, also mentioned by the…
La Bottega in Singapore, Antonio Miscellaneo’s restaurant awarded by 50Top Pizza #RoadToSmartBakingBy Ufficio Stampa23 November 2022Leave a comment“La Bottega” restaurant was born in 2021 from the passion for dinners with friends of Antonio Miscellaneo, an Italian now permanently based in Singapore. For his restaurant, which keeps that intimate dimension and a ‘dinner with friends’ atmosphere, Antonio chose the heat of Neapolis for baking his contemporary Neapolitan pizza, the centrepiece of his offer…
From Calabria to Garda Lake, Marco Feraco’s story also passes through S series #RoadToSmartBakingBy Ufficio Stampa4 November 2022Leave a commentLike many other professionals, Marco Feraco’s passion for the art of baking was born almost by chance. What sets him apart is his great curiosity and desire to learn, which led him to make a life changer pizza, relying on serieS oven, as you can read on his social media. How did you come to…
Fiata Pizza, Hong Kong’s Best Pizzeria with the heat of Neapolis oven #RoadToSmartBakingBy Ufficio Stampa24 October 2022Leave a comment“I am happy to have chosen Moretti Forni for this adventure, it is also thanks to Neapolis and its performance that I have achieved this coveted goal” Eighth in the 50 Top Pizza 2022 Asia – Pacific ranking and winner of the title of Best Pizzeria in Hong Kong, Salvatore Fiata in less than a…
Pietro Fontana and his ‘pizza d’auteur at the foot of Vesuvius’ #RoadToSmartBakingBy Ufficio Stampa23 September 2022Leave a commentBaking after baking I realised that serieS is a wonder I Fontana is Pietro Fontana’s ambitious project, a rapidly rising name on the Italian pizzeria scene. With the opening of three pizza shops in just two years, awards and recognitions were not long in coming for this young Pizza Chef. Pietro had important experiences abroad…
Materia, the Milanese project of two authentic Lucani #RoadToSmartBakingBy Ufficio Stampa2 August 2022Leave a commentThe restaurant these young entrepreneurs has Neapolis heat at its core Materia Pizzeria, The Origins of Taste is a contemporary pizzeria born from the passion of two young 30-year-olds, Vincenzo Marottoli and Antonio Caputo. Both born in Basilicata, farm owner the former and Pizza Chef the latter, the two joined forces and knowledge to bring…
“Ciao Paje” brings Neapolitan pizza to Zanzibar’s most beautiful beach #RoadToSmartBakingBy Ufficio Stampa22 July 2022Leave a commentIn the totally eco-friendly setting of the Bento food court, with Neapolis’s oven heat, the Jaszczuk family pizzeria is born Paje beach is one of Zanzibar’s most picturesque beaches, characterised by impalpable white sand and sea in all shades of blue and turquoise. The landscape with the barrier reef background changes constantly with the alternation…
Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach #RoadToSmartBakingBy Ufficio Stampa18 May 2022Leave a commentIt is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North Beach, Australia. After a decade of experience in the restaurant business as a pizza maker, Andrea found himself out of work in 2020. So, he started making pizzas at home for a small circle of…
Bolle Pizzeria, the concept that combines pizza and wine in Brianza #RoadToSmartBakingBy Ufficio Stampa10 May 2022Leave a commentHeat 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…
Ci Sta, the first Italian pizzeria made by a benefit corporation, born from an idea of Nico Grammauta #RoadToSmartBakingBy Ufficio Stampa28 April 2022Leave a commentTwo pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first Italian pizzeria to change its legal form into a benefit corporation – those for-profit companies that include positive impact on society and the biosphere in addition to their profit goals, ed.– and obtain official certification:…
