A 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 is designed to offer harmony, warmth, and quality.
An ambitious and successful project that blends gastronomy, wellness, and culture in a setting that, for over two centuries, was the heart of Cervia’s historic “sweet salt” production.
Opened in 2022 under the ownership of entrepreneur Leopoldo Cavalli, the complex spans 20,000 m² across three levels.
“Our philosophy begins with the body, moves to the mind, and finally reaches the palate,”
says Marco Rifici, Executive Chef and Head of Food Coordination.
“That’s why we offer an uninterrupted experience, from breakfast to late night, across various complementary spaces.”
In such a rich and multifaceted environment, the food offering had to be equally curated and diverse. Darsena del Sale delivers on all fronts: breakfast, lunch, dinner, cocktail bar, sushi corner, and of course, a pizzeria that welcomes guests right at the entrance. Here, an open counter showcases the Moretti Forni technology in action: a Neapolis 9 and a P series oven with decks.
Three dough styles are on the menu: Neapolitan (high crust, freshly baked), Gourmet (tall, soft, airy) and Pizza alla pala (large, shareable, high hydration).
Each style is crafted with its own method, using pre-ferments, minimally refined flours, high hydration, calibrated parbaking, and Refining® for the final baking stage.
“For the gourmet and pala styles, we use 50% biga; for the Neapolitan, about 30%,” explains Alessandro Neri, Darsena’s pizza chef.
“They’re all indirect doughs, made with type 2 or semi-wholegrain flours, which give structure, flavour, and lightness.”
P series and Neapolis, with their refined design, blend seamlessly into the architectural restoration project. Their presence complements the exposed brick façades typical of 18th-century industrial style and the venue’s modern finishes.
“We specifically chose Moretti Forni for their reliability, versatility and excellent energy efficiency,”
says Chef Rifici,
“but also because the ovens are electric, a crucial requirement for working within a listed heritage building.”
With two ovens, how is production managed?
“We use the P series for pala and gourmet styles, which need gentler baking,” Marco explains.
“The Neapolis is dedicated to the Neapolitan pizza. Two ovens, two methods, but always maximum efficiency.”
The team takes full advantage of the ovens’ technical features, including double decks with independent temperatures, the Power-Booster™ for peak times, and full control over every bake.
“Even on weekends, when we serve over 250 pizzas per service, the baking is always consistent, even, and flawless,” confirms Alessandro.
Darsena del Sale is a creative hub, deeply rooted in the local area.
“We don’t have a ‘best’ topping,” says Marco. “Everything is seasonal. We work with raw fish and local ingredients, always focusing on freshness and timing. Every product is treated with care, respect, and harmony.”
The kitchen and pizzeria work closely together, designing toppings that are complex yet balanced, the result of a tightly coordinated team effort.
And the team itself is a cornerstone of the project: young, passionate, and united.
“There are many of us working at Darsena,” continues Marco. “Each person has a role. It’s an ecosystem made up of people who do something special every day. I’ve worked in many places, but I’ve rarely found a working environment – and human environment – like this. We’re a big family.”
What truly sets Darsena del Sale apart is not just its food, but the entire experiential value it offers. A place where culture, relaxation, entertainment and cuisine come together. A destination where guests can spend the whole day, feel good, and be guided through spaces, flavours, and sensations.
As a final thought, we asked Chef Marco what advice he’d give to someone looking to start a restaurant project today.
“You have to be bold. Testing, experimenting, that’s all part of the game.
Taking risks is part of the journey. When you launch a project, believe in it, go for it and the results will speak for themselves.”
If wellbeing begins in the mind and ends with the palate, Darsena del Sale seems to have found the perfect way to bring it all together, with elegance, quality, and heart.
