DEROMA: Identity, Style and Moretti Forni Technology in the Heart of Rome
An all-day dining format built on quality ingredients, perfect baking, and atmosphere across three locations in the Eternal City Growing in the centre of Rome is a matter of identity, consistency, and the ability to build a recognisable project in one of Italy's most complex and competitive markets. DEROMA was born from exactly this ambition. Today it spans three addresses, all concentrated in the heart of the city — between the Trevi Fountain and Piazza di Spagna. "We're practically facing each other," says Mario Iello, pizzeria manager. "Gran DEROMA and DEROMA – Farine Romane are 20 metres apart. Piccolo DEROMA is about 200 metres from the others. All in the heart of the capital." The original location, DEROMA – Farine Romane, focuses on contemporary Neapolitan pizza: high-hydration doughs baked in the Moretti Forni Neapolis oven. Gran DEROMA, opened later, shifts the focus to Roman-style pizza — crispier, with different baking times — using the S series oven. The same baking technology is used in the most recent addition, Piccolo DEROMA, which brings the Neapolitan offering into a more compact space. Volume and consistency: baking at scale in Central Rome In the centre of Rome, numbers matter. "You might do 200 pizzas one day, 300 the next," explains Iello. "But after twenty years working with other ovens, baking on these is effortless. They genuinely simplify your life; you put the pizza in and work with complete peace of mind." "If I had to recommend it to a colleague, I'd say: go for it. It makes your work easier and gives you a perfect product, every time. You have to try it to believe it. Once you do, the answer is yes." Three locations, one hospitality vision The goal is clear: to offer a complete experience, carefully crafted in every detail, where atmosphere and food work together seamlessly. "These are exclusive spaces," says Iello, "with high-quality products and attention to every detail." The concept operates across multiple layers: pizza, kitchen, and service throughout the entire day.It is a space designed to be lived in from breakfast through to dinner, with an interior that blends distinctive design and an elegant contemporary-retro aesthetic. Neapolis and S series: Two Ovens, Two Identities The pizza operation across all three DEROMA locations revolves around Moretti Forni technology. At DEROMA – Farine Romane, a Neapolis 9 is installed open to view behind the counter. The other two venues each run S series ovens. Each oven corresponds to a specific product and style. "On the Neapolis, we work with contemporary Neapolitan pizza," says Mario Iello. "It's a reliable oven, holds temperature even under pressure. It's a Ferrari!" At the original DEROMA, the Neapolis sets the pace. High temperatures and baking times of between one and one and a half minutes: the ideal setup for highly hydrated doughs producing a contemporary pizza with a pronounced crust and light structure. "When 40 or 50 people walk in at the same time, you need the oven to respond in exactly the same way every time. And Neapolis does that." Iello emphasises. In central Rome, where footfall is unpredictable and peaks arrive without warning, this consistency becomes essential. Gran DEROMA takes a markedly different approach. Here, a S series S100E with a Multibake chamber works to a different balance. "We're at around 330–350°C," explains Iello, "with baking times of two to two and a half minutes." The difference shows immediately in the product: a Roman-style pizza that is drier, crispier, and requires a different approach to baking control and moisture management. Piccolo DEROMA returns to the Neapolitan offer, with a technical adaptation for a more compact space. The oven of choice is a S series S50E with two Fastbake chambers, a tailored solution delivering exactly the right power output for this style of pizza. Total Baking Control: Smart Technology in Action One of the most striking aspects of Iello's operation is the level of control he maintains. Management is rarely static, it is dynamic, responsive, and precise. Features such as Power-Booster Technology become operationally essential tools, particularly during peak service. "Sometimes all the pizzas arrive at once. You need an immediate boost and with the booster, everything runs smoothly," says Iello. At the same time, Eco-Standby Technology allows energy consumption to be optimised during quieter moments, keeping the oven ready without waste. An all-day format built to last DEROMA has developed an all-day format that spans the entire day and builds a coherent offering: where bakery, kitchen, and pizza coexist within a single, consistent vision. "We'll be opening again nearby," Mario tells us. Steady growth, with a precise and recognisable direction. Right in the heart of Rome.
