Panificio San Giuseppe in Catania blends Sicilian tradition and contemporary Neapolitan pizza with Neapolis
Since 1986, a neighbourhood bakery preserving Sicilian baking traditions while embracing innovation Many people first discovered Panificio San Giuseppe after its victory on the Italian TV programme Il Forno delle Meraviglie in 2025. But the story behind this award-winning bakery began much earlier, in 1986, in the Nesima Superiore district of Catania, Sicily. "My parents opened the bakery in 1986. I've been working here since I was a child, I started kneading dough when I was five or six years old. I literally grew up inside this bakery," says Sebastiano Scuderi. Today, Sebastiano runs the family business alongside his wife, carrying forward a legacy built over nearly four decades. "The bakery has been passed down by my parents to me." That continuity is reflected in the values that still define the laboratory today. "Tradition, with our family's historic recipes, is at the heart of everything we do. I've introduced innovation, but without losing sight of our roots. We're a neighbourhood bakery, and while we continue to innovate, we remain faithful to the history and identity of our products." Sicilian grains, stone-milled flours for an all-day bakery The connection with the local area begins with the ingredients. "We've focused both on our Sicilian grains and on rediscovering traditional stone-milled flours." Production runs throughout the day and covers a wide range of baked goods. "We produce bread, traditional baked pastries, and several styles of pizza, from Roman-style to our own Sicilian pizza." Why Panificio San Giuseppe chose the Neapolis pizza oven In 2019, the bakery decided to expand its offering by introducing contemporary Neapolitan pizza. To support this new direction, Sebastiano chose the Neapolis professional pizza oven. He first discovered it during a professional course organised by a Moretti Forni dealer. "That's where I first saw it, and I knew it was the right choice." His decision was driven by first-hand experience. "I'd already worked with Moretti Forni's serieS oven and had been impressed. When I saw Neapolis, I tried it... and then I bought it." Today, Neapolis is used primarily for the afternoon and evening pizza service. "We serve contemporary Neapolitan pizza from 4 pm until 10 pm." For Sebastiano, the oven's greatest strength is its baking performance. "I've worked with many electric ovens, but Neapolis is the one that most faithfully recreates the baking of a traditional wood-fired oven." It's an opinion built on years of professional experience. "I've worked in different kitchens and used many other ovens. There's simply no comparison." According to Sebastiano, it's the oven's construction that makes the difference. "Neapolis is made of refractory stone, which delivers incredibly precise baking. It's also built with the perfect chamber height. It's the ideal oven for contemporary pizza." Consistent baking performance, even during peak service Weekends are particularly demanding for a business focused mainly on takeaway. "In just two and a half hours, we bake around 150 pizzas." Even during the busiest shifts, the oven keeps stable temperatures and consistent baking. More than a pizza oven Although Neapolis was chosen for contemporary Neapolitan pizza, it is used throughout the bakery. "I've baked naturally leavened bread in it, as well as traditional Catania bread rolls, ‘panuzzi’." Over time, it has also been used for other preparations. "I even roast aubergines and other vegetables directly on the deck." Versatility is one of the features Sebastiano values most. "Absolutely, it's an incredibly versatile oven." Easy to use and energy efficient One of the biggest advantages has been its simplicity. "If I had to rate it, I'd give it top marks. Compared with a wood-fired oven, there's simply no comparison." Energy consumption has also exceeded expectations. "To be honest, I haven't noticed any increase in our electricity bills. That's one of the first questions people ask me, but I genuinely haven't seen any difference." According to Sebastiano, one of the reasons is how quickly the oven reaches operating temperature. "In about an hour, an hour and twenty minutes at most, it reaches temperature and then maintains it effortlessly. Thanks to the thick stone lining, it retains heat exceptionally well." Growing recognition while staying true to its roots Winning Il Forno delle Meraviglie brought significant visibility, introducing Panificio San Giuseppe to an audience far beyond its local neighbourhood. Yet despite the recognition, the bakery has remained true to its identity: a family-run business founded in 1986, deeply connected to its community and guided by the same philosophy ever since.Innovate, experiment and looking into the future without losing touch with their roots.
