Ossteria! in Savignano: S series versatility meets seasonal cuisine
The oven’s two Multibake decks support Ciro Carbone and Pietro Basile in producing pizza, bread and leavened products, ensuring consistency and precision even during the busiest services. Some stories begin almost by chance, driven by a passion developed over time and the desire to take on a new challenge. This is the story of Ciro Carbone, who moved from the world of theatre, where he worked as an accountant, into the world of pizza. “We took a chance and decided to enter the world of pizza,” he recalls. In 2016, Ossteria! was born in the heart of Savignano sul Rubicone (Forlì-Cesena), inside a former 17th-century convent. Today, together with his business partner Pietro Basile, Ciro runs a restaurant where cuisine and pizzeria constantly interact. Ossteria! has been awarded Two Spicchi by Gambero Rosso and the prestigious Slow Food Snail (Chiocciola) in the 2026 Osterie d’Italia guide. These recognitions are the result of years of work, but Ciro is clear about what really matters: “Our primary goal has always been good food and the human connection with our customers.” A Seasonal Approach to Cuisine Before turning pizza-making into his profession, Ciro developed his passion for dough and baking at home. Today, he focuses on the pizzeria, while Pietro leads the kitchen; a collaboration that allows them to create carefully developed toppings and a varied gastronomic offering. The menu changes four times a year, following the availability of seasonal ingredients. “Rather than committing to one particular style of pizza, we commit to the seasons,” Ciro explains. The toppings are first and foremost vegetables and other plant-based ingredients, with meat and dairy products added where appropriate. This attention to food culture can also be found throughout the restaurant itself, which is home to the Biblioteca Gastronomica del Rubicone, a collection of books dedicated to food and cuisine. The library was also created through private donations and is open for residents to consult. Two Multibake decks, more baking possibilities As demand grew, Ossteria! needed to rethink its baking equipment. The previous oven, inherited from the restaurant’s former management, could no longer adequately handle the increased production volumes. “Moretti Forni had always been a dream of mine,” Ciro tells us. The choice fell on S series oven, configured with two Multibake decks, one of them equipped with a steamer. Today, the professional electric oven is used for all the restaurant’s leavened products: round pizza, pizza in pala, padellino-style pizza, bread and burger buns. “Versatility means we can also prepare several products in the same day, at different temperatures,” Ciro explains. Fast temperature changes and stable heat allow the team to organise different baking processes throughout the day, achieving consistent results across different types of products. Pre-Baking and Refining® for up to 200 covers With such a varied offering, managing service efficiently is essential. While round pizza is baked to order, padellini, pizza in pala and hamburger buns follow a double-baking process: an initial pre-bake followed by Refining® when the order comes in. “During service, we use Refining® to bring the product to its optimal state,” Ciro explains. This approach allows the team to anticipate part of the production, better manage workloads and finish preparations in just a few minutes. The difference becomes particularly valuable at weekends, when Ossteria! serves an average of 200 covers. “Thanks to S series, we’ve managed to eliminate waiting times,” Ciro says. Consistent baking, from the first pizza to the last For Ciro, every pizza should reflect the same level of care, regardless of when it is served. “For us, this means that every bake, every pizza, has to be the same as the one before it.” This is where S series delivers consistent performance, even during the busiest services. “The oven maintains the temperature exceptionally well, even when we are constantly opening and closing the door,” Ciro observes. Additional features also support the team during peak service, including PowerBooster™, particularly useful when production volumes are high, and EcoStandby™, which helps manage breaks between production and service without switching the oven off completely. For Ossteria! which continues to grow while maintaining its connection to Savignano, this reliability means being able to focus even more on what has always defined the restaurant: quality, hospitality and the pleasure of coming together around the table.
