ws_daily_archives December 05 2023

On 5 December 2023, Moretti Forni, a leader in the field of static pizza and bread ovens, held a high-level training session for the Nazionale Italiana Pizzaioli (NIP) at its innovative MorettiLAB Learn And Bake, the world’s first academy entirely dedicated to the science of baking. Courses and workshops, led by the company’s corporate chefs, represent a further commitment by Moretti Forni to communicate how crucial it is to consider heat as a fundamental ingredient, equal to the importance of a masterfully made dough.   More than 30 pizza chefs from all over Italy gathered for a training session focused on the technological innovations found in the ovens of the X series, S series, T series and Neapolis.   The wide range of ovens is characterised by multiple patented technologies and exclusive functions. The aim is to ensure extreme user-friendliness and a net reduction in energy consumption, promoting not only environmental sustainability but also working sustainability. Thanks to these innovations, employees can maximise their time by investing it in other activities. Furthermore, the ovens have been optimised to ensure greater liveability and maximum safety for the operator.   On all the ranges the four working modes have been further developed: Baking, Regenerating, Prebaking and Refining®, which offer the professionist ample flexibility, allowing him to create customised baking cycles according to his own recipe, entering: type of flour, size, degree of hydration and consistency, always obtaining a perfect result.   Working with Moretti Forni becomes even easier as all ovens can be controlled remotely via the Smartbaking App, which revolutionises management and allows personalised settings that can be applied from anywhere, with the possibility of also obtaining a constantly updated consumption report.   In conclusion, Moretti Forni reaffirms its commitment to training and innovation, providing operators in the sector with the most advanced technologies and in-depth knowledge necessary to excel in their business.MorettiLAB Learn And Bake continues to be the privileged place to explore and deepen the world of baking, with the guarantee of Moretti Forni’s distinctive signature:“Heat is a ingrediente®️. For a perfect result it must be of the highest quality”.

In the vibrant gastronomic scene of the Eternal City, the restaurant San Martino – Pizza & Bolle emerges as a bold project, born from the fusion of tradition, innovation, and the passion of those who love to transform Roman pizza into an unforgettable culinary experience.   The perfect marriage of pizza and sparkling wines San Martino is rooted in a unique vision: that of creating an idyllic accord between the classic Roman pizza and the elegance of bubbles. The project was born from the awareness that two worlds, seemingly distant due to preconceptions and established customs, could meet in a harmonious gastronomic exchange. Here, the customer becomes the composer of their own experience, free to pair their favourite pizza with a wide selection of wine labels.   Alessio Muscas: the pizza chef of San Martino The heart of San Martino is pizza chef Alessio Muscas, born in 1991, who has joined the vision of ‘Pizza & Bolle‘ in 2023. With an already established history in the pizza world, Alessio decided to bring out the best of Roman gourmet pizza. The result? A pizza with a low and crispy dough, awarded with 3 Spicchi Gambero Rosso, made with refined, high quality and perfectly balanced ingredients like the heat of Neapolis. His experience, gained from Neapolitan pizza and ‘pizza in pala’, contributes to preserve traditions and embrace new techniques, methodologies and visions.   Choosing Neapolis oven Alessio’ personality emerges clearly in his words: “[…] I am one of the first to bake Roman pizza on Neapolis oven, generally used for Neapolitan and contemporary pizza.” Neapolis is an oven with a superior technological innovation that determines the success of the pizzas served at San Martino, demonstrating its great adaptive capacity and always offering impeccable performance. Muscas emphasises the importance of this choice, highlighting the desire to benefit from the best that technology can offer in the field of ovens. “With Neapolis, on Saturdays we use the Power-Booster™ function when we exceed 200 pizzas and the Eco-Standby™ mode between the first and second shifts, guaranteeing product quality and energy savings,” says Muscas, giving some details of the operating practices.The decision reflects the philosophy of this food and wine business to combine tradition and modernity, ensuring the quality and wholesomeness of Roman pizza in harmony with innovation and sustainability. San Martino is part of a broader entrepreneurial project known as ‘Pizza & Bolle’, which also links the Sant’Isidoro and San Biagio pizzerias in Rome. Together, they create a new interpretation of the iconic Italian dish, enriched by the elegance of sparkling wines.   San Martino “Pizza & Bolle” – GasometroLungotevere di Pietra Papa, 201, 00146 Roma