Chain Reaction – Rossopomodoro x Moretti Forni at SIGEP 2025

104 restaurants in more than 60 countries around the world, 25,000 pizzas sold every day, 140 million euros in revenue. Today, we share the interview with Nicola Sarraceno, CEO of Rossopomodoro, and Mario Moretti, CEO of Moretti Forni.

 

A brand that speaks of Italian heritage around the world: how did you manage to build the Rossopomodoro name?

Nicola Sarraceno – CEO of Rossopomodoro:
“A brand with the ambition of bringing Neapolitan Pizza to the world. A brand that has built its name with pride in its DNA. This has meant being innovative from the very beginning.”

 

You at Moretti Forni have transferred to chefs and your collaborators the values that come from feeling like a family. How did you pass on these values?

Mario Moretti – CEO of Moretti Forni:
“It comes naturally to us. Even though we are a company of 150 people, plus all our partners around the world, if we didn’t have these values at the core, we wouldn’t be able to provide the level of service and product we offer to major players like Rossopomodoro.
An environment that fosters human relationships makes a difference, in addition to the technologies we design.

 

What is the relationship between Rossopomodoro and the technological innovation focused on sustainability by Moretti Forni?

Nicola Sarraceno – CEO of Rossopomodoro:
“Our challenge has always been to combine genuineness and craftsmanship with the desire to bring a consistent product to the world. The technology of Moretti Forni has allowed us to expand to more than 60 countries while maintaining this characteristic of genuineness.
When dealing with large volumes, it is essential to ensure consistency tied to the brand’s identity and provide the customer experience people expect. Over time, we have innovated our production, simplifying the lives of our operators with Moretti Forni’s technologies.”

 

Can we say that the operators of Rossopomodoro are organized artisans helped by cutting-edge technology?

Nicola Sarraceno – CEO of Rossopomodoro:
“We started with wood-fired ovens, but for several years now we have been transitioning to electric ones. While this initially raised some doubts, today these concerns have been completely overcome.
Our teams allow us to make the best use of human resources: people who use the oven daily, which has now become easy to use and also ensures a healthier working environment.

 

Once it was the pizza chef who had to adapt to the oven. Now, you at Moretti Forni have changed this paradigm, giving way to creativity. You’ve changed the history of the relationship between man and oven.

Mario Moretti – CEO of Moretti Forni:
“We are a company that is constantly listening.
Over the years, we have responded to the demand, especially from major players like Rossopomodoro, for professionals who had specific needs. We strive to meet these needs by making the oven an easy-to-use machine.
This is combined with consistent results and the replicability of those results, which we must guarantee to our users. In the case of Neapolis, used by Rossopomodoro, we maintained the tradition of the open-mouth oven for Neapolitan pizza, while intelligently innovating the tradition.”

 

How much does a professional collaborator like Moretti Forni help compensate for the lack of skilled personnel?

Nicola Sarraceno – CEO of Rossopomodoro:
“Our partners need to be operational in about three weeks, so having tools that allow us to speed up this training process is essential.

 

Rossopomodoro is found all over the world, including in specific locations like stations and airports, where it is important to combine service speed and quality. How do technologies help in this regard?

Nicola Sarraceno – CEO of Rossopomodoro:
“It’s very important and, to a large extent, an incentive for a company like Rossopomodoro, which has been around for 25 years. When there are no choices for the type of service or partnership, like in the case of Milan Linate with Autogrill, a simplification model is necessary.
This led us to develop, together with Moretti Forni and the Neapolis oven, a new concept: speed of service and pizza quality while respecting our standards.”

 

What are Rossopomodoro’s ingredients for facing the future?

Nicola Sarraceno – CEO of Rossopomodoro:
“Technology, for sure, while staying true to the excellent quality of our raw materials. The beauty of pizza is its simplicity: doing a few things, but doing them well. Innovating without fear, but with solid foundations.”

 

What are the future challenges for Moretti Forni?

Mario Moretti – CEO of Moretti Forni:
“Our mission is to bring quality cooking worldwide. A mission shared by clients like Rossopomodoro, which is present in more than 60 countries.
Today, quality is required everywhere, and we must make it easy to bring it worldwide.