The 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…
In 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”…
A 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…
Efficiency, 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,…
How 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…
How 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…
How 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?…
Natural ingredients and perfect baking: Paolo Ciullo and his pizzeria have won over Florence with quality ingredients and cutting-edge technology. Walking into ‘A Puteca at the end of Via Gioberti in Florence is like embarking on a journey that begins on the streets of Naples and winds along the Arno River. Paolo Ciullo, a…
Why choosing S series Icon oven functionality and design When Danila Ercole decided to open Cavò in Senigallia six years ago, she knew it would be an exciting adventure. The idea of combining two passions — her own for baking and pizza, and her partner Max Frezza’s for mixology — became a unique project…
How passion fuels curiosity and innovation Agropoli is one of the first towns along the splendid Cilento coast, renowned for its beauty and as the cradle of the Mediterranean diet, now a UNESCO heritage. Here, we met Elio Santosuosso, founder of Vinarte and DieciNoni, who shared his professional journey, beginning with his innate passion at…
