Sustainability and Social Responsibility: A True Commitment Pizzikotto is a pioneer brand in sustainability. What is your vision on it? Stefania Criveller – General Manager, CGR Group“For us, sustainability is real and fully integrated into our growth strategy. It’s not just a matter of image but a core value. We aim to generate returns for investors and provide stability for our staff, but always in a responsible way. That’s why we were among the first to introduce an inclusive concept of social sustainability. We support initiatives like Massimo Bottura’s Tortellante, whose products are also on our menus. It’s a vision that touches every aspect: environmental, economic, and social.” Does this philosophy align with Moretti Forni’s vision of sustainability? Mario Moretti – CEO of Moretti Forni“Absolutely. We believe that the new sustainability begins with inclusivity. Every company should be committed not only to improving the environment but also to enhancing people’s well-being. For us, this means developing technologies that simplify work and empower everyone to perform at their best. This is a core value we aim to share with our partners.” Training and innovation: the role of CGR Academy and MorettiLAB The CGR Academy is a cornerstone of training within the group. How is this project structured? Stefania Criveller – General Manager CGR“Training is essential, especially in a sector with high turnover like food service. In addition to classroom courses, we provide on-site training and use digital tools. We also train our staff on how to use equipment, such as that from Moretti Forni. With 101 different nationalities among our employees, we also help them improve their communication skills in Italian. But it’s not just about teaching—we’re constantly engaging with them to simplify and optimise workflows.” 
The MorettiLAB is also a key reference point for training at Moretti Forni, acting as a true baking academy. How do you support your partners? Mario Moretti – CEO of Moretti Forni“Just this past December, we hosted the Pizzikotto team for a three-day full immersion. Training is essential because having advanced technology is not enough—you need to know how to use it to its fullest. Product replicability is crucial for a chain, and we guarantee top-tier service, available seven days a week, because we know how critical this is for our clients. Training and service are what truly make the difference.” Customer support: the key for the success of restaurant chains How important is efficient support service for major foodservice brands? Mario Moretti – CEO of Moretti Forni“It’s essential for everyone—from large chains to small businesses. Working with structured organisations means we must meet very high service standards and specific needs. And we are always ready.”
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.”
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.
Claudio Baitelli – CEO, Alice Pizza: “When we first arrived in Milan, many colleagues said, ‘We don’t need another pizzeria.’ But today, with 30 shops across the city, we’ve shown that with the right mix – technology, people, capital, and more – even a seemingly saturated market, like the pizza market, can have space for new ideas and business opportunities.” Why is Moretti Forni proud to partner with Alice Pizza? Mario Moretti – CEO, Moretti Forni: “Collaborating with major players like Alice Pizza is a growth opportunity for us. Every specific requirement pushes us to develop solutions that may become tomorrow’s market standard for pizza. Ease of use is a priority: with technologies like the Smart Baking App, we offer ovens that can be managed remotely, positively impacting employee well-being. With just 30 minutes of training, operators can confidently start using our equipment.” What advice would you give to those looking to expand their business opening more locations? Claudio Baitelli – CEO, Alice Pizza: “Standardising the product doesn’t mean sacrificing quality. Managing a chain requires discipline, product and process standardisation, significant technological support, and simplifying operators’ tasks as much as possible. These are the key elements that allow you to scale the business. For us, success also lies in the decision to focus on a single product. The world is increasingly moving towards specialization.Offering one product but doing it extremely well. That is also a fundamental key to success.” 
How important is it to support operators when launching a new business? Mario Moretti – CEO, Moretti Forni: “At Moretti Forni, we aim to position ourselves as a Solution Provider. We’ve seen many people coming from completely different industries who’ve successfully ventured into the restaurant business.We support our clients at every stage — before, during, and after — with our punctual and widespread service network, ensuring consistent assistance at every step.” How important are these collaborations between Italian companies that promote Italian culture abroad? Claudio Baitelli – CEO of Alice Pizza:“We have a moral commitment to bringing Italian quality worldwide. It can be done well, and I believe it’s important to foster collaboration among Italians wherever possible. Here at this stand, we see the synergy created among entrepreneurs, pizza experts, restaurant chains, and social realities that share a common culture. This exchange of know-how drives growth.” Heat, technology, and collaboration: The future of artisanal pizza starts here.
