SEGRETA: How S series oven Brings true Roman Pizza al Taglio to Montréal #RoadToSmartBakingBy Tommaso Buldrighini13 June 2025Leave a commentFrom love for authenticity to choosing Moretti Forni, Richie shares how he brought a taste of Rome to Canada In the heart of Montréal’s multicultural food scene, there’s a place where the flavours of Italy are served one slice at a time: Segreta – Pizza al Taglio. The name itself hints at mystery, and…
Darsena del Sale: where Wellness and Cuisine come together #RoadToSmartBakingBy Tommaso Buldrighini11 June 2025Leave a commentA unique restaurant concept with Moretti Forni, rooted in the ancient salt tradition Nestled between the historic salt pans of Cervia and Milano Marittima, Darsena del Sale is a place that transformed hospitality into a multisensory experience. This multifunctional venue revolves around one guiding principle: wellness. From the spa to the kitchen, every space…
From Piedimonte Matese to the USA: Jonathan Atzeni’s electric challenge #RoadToSmartBakingBy Tommaso Buldrighini30 May 2025Leave a commentFrom the intuition of a young pizza chef to the breakthrough with Neapolis and S series ovens: the story of a project that crossed borders From a passion for Neapolitan pizza to international training, Jonathan shares how he built his journey between Campania and the United States, with a key ally: Moretti Forni. In…
Baambagia, the new contemporary pizzeria in Pesaro with S series Icon #RoadToSmartBakingBy Tommaso Buldrighini7 May 2025Leave a commentThe founders Marco, Nicolas and Diego and their project where the oven takes centre stage In Pesaro, nestled in the lively setting of Baia Flaminia, a new and already popular pizzeria opened its doors a year ago under the name Baambagia. Three young entrepreneurs – Marco Merli, Nicolas Donini and Diego Monaldi – brought…
Meunier, the Only “Tre Spicchi” in Umbria: Nine Years of Success with S series #RoadToSmartBakingBy Tommaso Buldrighini24 April 2025Leave a commentIn Corciano, a pioneering project blends the elegance of champagne with the uniqueness of gourmet pizza. Pinot Meunier — named for the floury coating on its grape skins— is one of the three main varieties used in Champagne production. It’s also the inspiration behind the name Meunier, evoking both the French word for “miller”…
Neapolis 6 and the “Renaissance” of Neapolitan Pizza in Urbino’s Old Train Station #RoadToSmartBakingBy Tommaso Buldrighini12 March 2025Leave a commentA venue looking to the future thanks to conscious choices and consistently perfect baking Stepping into La Locanda della Stazione is like travelling back in time, immersing yourself in the charm of an era when this place welcomed travellers on their way to Urbino. Decommissioned in 1987, the station still retains its authentic character, carefully…
A Pizzeria Built Around the Oven: Campana Pizza in Teglia #RoadToSmartBakingBy Tommaso Buldrighini7 February 2025Leave a commentEfficiency, Aesthetics and Precision: Choosing S series Icon as the Ideal Ally Daniele Campana, a genuine guru of ‘pizza in teglia’ – aka tray-baked pizza –, is a true child of the arts who inherited a passion for baking and transformed it into a well-defined mission: to elevate this product excellence. In his hometown,…
Over 30 Restaurants and a Dream Come True: The Vision of Vincenzo Capuano #RoadToSmartBakingBy Tommaso Buldrighini4 January 2025Leave a commentHow foresight and social media took his pizza worldwide When tradition meets innovation, successful stories like Vincenzo Capuano’s are born. Coming from a three-generation family legacy of pizzaioli, Vincenzo transformed the art of pizza into a global phenomenon. From Italy to the Netherlands, his passion for pizza, coupled with a modern vision of the…
S series: the secret of “La Dolce Vita” at the Grand Hotel Da Vinci #RoadToSmartBakingBy Tommaso Buldrighini19 December 2024Leave a commentHow high-quality baking makes all the difference in a 5-star hotel patisserie Since opening its doors in 1928, the Grand Hotel Da Vinci has remained one of the most beautiful and renowned Art Nouveau style hotels in Italy. Beyond its refined architecture and prime seaside location, culinary excellence is one of the cornerstones of this…
From Basilicata to Switzerland: the revolution of organic bread #RoadToSmartBakingBy Tommaso Buldrighini6 December 2024Leave a commentHow Triticum conquered Lugano with cutting-edge ovens and premium ingredients Triticum’s story is one of passion, dedication, and technical skills applied in the world of baking products. In 2023, Francesco Giugliano and Lorenza Pezzillo, partners in life and business, opened a bakery that has since become a reference point in Lugano. Their philosophy?…
