From Calabria to Garda Lake, Marco Feraco’s story also passes through S series

Like many other professionals, Marco Feraco’s passion for the art of baking was born almost by chance. What sets him apart is his great curiosity and desire to learn, which led him to make a life changer pizza, relying on serieS oven, as you can read on his social media.

How did you come to this profession?

When I was very young, I enlisted in the Navy but, after a while, I no longer saw any prospects in that field. So, having abandoned military life, and being used to working particular hours, even at night, I approached the bakeries in my town in the province of Cosenza, and I immediately realised that it would be the job of my life!
My curiosity about the world of bakery grew. I had to go deeper and I invested in training: I left and attended the most important schools, did many private consultancies and courses. At the same time, I continued working in various establishments, both bakeries and pizzerias, until I personally supervised the opening of numerous points of sale. These were the occasions in which I was able to deepen my knowledge not only of baking but also of the pizza world.

How did Komodo, your project in Sirmione, come about?

In order to trace my own path, I decided to set up my own business.The name Komodo Bakery Lab has a special story: it came out by talking to the technicians who were supervising the work on the premises. We had to put a name on the paperwork and, in the process, they noted that we were in a convenient location in the city – ‘comodo’ in Italian – where parking is also convenient… and so Komodo was born!
We are open all day: from morning to evening we bake bread made exclusively with sourdough, in different types, and thanks to the efficiency of S series we also supply many restaurants in the area.
For example, we bake South Tyrolean bread with rye and different cereals, to which we add apples, pears or gorgonzola and speck; we also bake traditional bread, like our grandmothers used to, made with wholewheat and wheat flours.
Bread is only part of Komodo’s offer. Thanks to the versatility of S series, in fact, I can diversify production by baking sweet and savoury breakfasts (like French viennoiserie, sweet and savoury croissants, pain au chocolat, bretzel, shortbread, large leavened products, etc.) and, at late morning, serve Roman-style pizza and focaccia pugliese. And at weekends, we organise themed pizza tasting evenings: Neapolitan pizza, high fluffy pizza, pizza al piatto, etc.

Tell us more, which model of S series do you use for your products?
I have a double deck S125, both decks are Steambake, with steamer and refractory surface. It is excellent in everything, it allows me to bake a lot of products, including leavened products such as panettone or colomba, which I also bake out of season for breakfast.
Over the years, I have tested thousands of ovens, and although I used the same recipe, the products always turned out differently. When I finally tried Moretti Forni ovens, which are renowned for their uniformity and versatility, I realised the authenticity of Mario Moretti’s claim, ‘heat is an ingredient’.
Whatever product I try to cook on S series, in fact, always comes out perfectly thanks to the quality of the heat. As I said, I bake everything there, because at Komodo we only work with this oven, even for sweet and savoury toppings.
I can honestly say that the baking I have experienced with S series I have not found anywhere else. Its technology is a great help to me: for example, with the Delta-Power™ I can set and balance the oven as I want, while the Power-Booster™ is very useful when the peak hours come. Furthermore, the professionalism of the entire MorettiLAB team has been fundamental in supporting me get the best out of the oven and set the ideal settings for each of my products.

What plans have you for the future?
I would definitely like to expand my business, open another shop or, why not, another 3 or 4, perhaps even in other locations around Lake Garda. I would like to broaden my horizons while maintaining the craftsmanship of my products.

Komodo Bakery Lab

via Verdi 5/7, Sirmione, Italy