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 boom and turned it into a success.
How do you maintain high quality at scale?
Alessandra Provasi – Commercial Director, Pizzium
“The ingredients of success seem simple, but behind it lies enormous effort. Our people are at the heart of everything: the atmosphere in our restaurants is part of the experience. And of course, the pizza — our R&D team works meticulously to ensure a perfect product every day.”
How important is Moretti Forni’s versatile technology for chains like Pizzium?
Mario Moretti – CEO, Moretti Forni
“Our oven technology is advanced yet must remain easy to use. The goal is to ensure that customers can consistently achieve the same great results quickly and easily.”
What’s it like working with brands like Pizzium?
Mario Moretti – CEO, Moretti Forni
“Collaborating with brands like Pizzium allows us to grow and refine our solutions. Today, it’s not just about offering cutting-edge technology but also ensuring consistency, quality, and a developed service network to support chain operations.”
How does sustainability play into your technology?
Alessandra Provasi – Commercial Director, Pizzium
“Sustainability is an ethical matter before being a communication tool. Reducing energy consumption means improving product quality while minimising emissions. This is a message we want to share with our customers.”
What’s the value of Moretti Forni’s energy-efficient innovations?
Mario Moretti – CEO, Moretti Forni
“Our electric ovens have zero environmental impact and feature advanced functionalities, such as remote control via our app. Sustainability must always go hand in hand with improving the quality of life for kitchen staff. With serieX, for example, we ensure up to 45% energy savings compared to a traditional oven.”
Pizzium is growing fast, what are the ingredients for the future of foodservice?
Alessandra Provasi – Commercial Director, Pizzium
“You must always deliver on your promise to customers. You can have the best store format, but if product quality isn’t consistent, everything falls apart. That’s why having ovens that guarantee the same perfect result every time is essential.”
