Desdott ‘pizzettas’, a new fast-casual format from Milan

T series, an essential partner for this business idea

Born from a brilliant intuition during the pandemic, Fabrizio Cantoni brings to Milan ‘Desdott’, an innovative adventure in the world of pizza, or rather, mini pizza aka ‘pizzetta’!

 

Fabrizio has been a pizza lover forever and a professional in the food industry for many years. He tells us with smiling eyes that he spent unforgettable moments with friends just after the lockdown, with many evenings at his place where he prepared mini pizzas for the simple convenience of preparation.

During these dinners, he noticed a fascinating phenomenon: “… instead of waiting at the table, guests gathered around the kitchen, eager to taste and share the pizzas I was baking.”

In that moment he had the enlightenment: “Reinvent the concept of pizza, making it more dynamic and social, not by the slice, but halfway between the bakery’s mini pizza and a classic pizza.”

 

As he narrates his adventure, Fabrizio is full of enthusiasm: “Desdott is not just for young people,” he emphasizes, “Pizza is a universal pleasure that conquers the hearts of young and old, more and less wealthy.” With the pilot store in Milan and the recent opening in the Colonne di San Lorenzo area, in the Milanese city, Desdott is preparing the ground for further expansions.

 

Desdott offering is based on the 18 cm base, “desdott” aka eighteen in Milanese dialect. With a pre-leavened and blast-chilled dough, worked with extreme precision and speed, quality is always guaranteed.

“We have a fast-casual format, so we must serve very quickly, and we needed equipment that could ensure speed and perfect baking. Thanks to Moretti Forni’s T series, the preparation process has been standardised, guaranteeing a consistent and high-quality taste experience,” explains Fabrizio.

 

The choice to adopt T series was natural for Desdott: “Thanks to the programmable settings and the ability to load the specific recipe for each product, consistency in the cooking process is ensured,” he says with the clear assurance of a professional who has worked in the food industry for years knowing the importance of standardisation.

“We habitually use the remote master (Remote-Master® Technology) with settings in the oven’s startup and shutdown phase; the staff don’t touch anything; they just need to change the recipe according to the product they are making.”

 

Desdott mini pizzas are baked in two minutes at temperatures above 300°C. This research into doughs and the right heat for their business was developed together with MorettiLAB’s – Learn & Bake – Corporate Chefs, which was essential in creating a unique product.

 

“serieT offers significant advantages, especially in terms of speed and linearity of the preparation process,” continues Fabrizio, “In a period where the lack of staff is a challenge, serieT proves to be fundamental, allowing Desdott to maintain the same quality levels regardless of the staff present in the store.”

 

We asked Fabrizio to describe T series in three words and he immediately replied, “It’s not three words, but I would call it: a conveyor to success!“ which clearly demonstrates the value of this oven with surprising performance.

 

Desdott is redefining the ‘pizzetta’ experience, opening new paths in the world of food retail where serieT will be present in every new shop.