Granum in Alba Adriatica: the true contemporary pizza baked with Neapolis

Reliability, ease of use, and innovation: the choice of Moretti Forni has always accompanied the vision of the Di Blasio brothers in their chains

 

Granum is the latest restaurant opened by the Di Blasio brothers in Alba Adriatica (Abruzzo), the result of a family tradition and an entrepreneurial journey that has given life to various chains of pizza by the slice, gelaterias, and pastry shops. At the heart of this new project is the Neapolis oven, chosen as an indispensable ally:

“It was the right choice, absolutely. Reliability is undoubtedly the greatest value. We manage to be consistent: from Monday, when maybe we bake 60 pizzas, to Saturday when we bake 200,” says David Di Blasio, one of the founding brothers.”

 

Neapolis stands out from the outside: it is prominently positioned at the center of the pizzeria, surrounded by a long counter where guests can dine.
We ask David how important thermal insulation is in an oven:

“For us, it’s one of the most important values. Having the seats right in front of the counter where the pizzas are prepared, especially in summer when temperatures rise, having an oven that doesn’t heat up the environment allows us to keep the customer comfortable.

But for Granum, relying on Moretti Forni is certainly not a novelty. The Di Blasio brothers boast a long experience in the restaurant industry: a second-generation family with activities in the food sector including chains of pizza by the slice under the Panarea brand and pastry shops under the name Cioccolà.

“We have always used Moretti Forni, both in the pastry shop with the ventilated F series oven, and in the pizza by the slice shop with the P series. We have never had to request assistance, quite the opposite: maximum reliability.”

 

In the Alba Adriatica establishment, every detail is designed to enhance the customer experience.

 

“We created the restaurant around the oven because we made the ceiling the same shade od color, so we can say it integrated excellently.”

 

An aesthetic choice that is accompanied by strategic functionalities, such as the use of the SmartBaking App:

 

“We use it and it’s really convenient. We can turn on the oven remotely and control temperatures and parameters from a distance.”

 

Granum was born on March 8, 2023, with the idea of combining two worlds:

 

“Traditional Neapolitan pizza and the contemporary one. We decided to create a blend: a product with a traditional heritage, taller, with the utmost care in selecting raw materials.”

 

An attention that also extends to the close connection with the Abruzzo region:

 

“One of the best-selling pizzas is called ‘Alba Adriatica’. We use potatoes from Avezzano, flour from a mill in Atri, and we buy vegetables from local producers.”

The menu reflects this dual soul. From the Granum pizza, with a red base, anchovy fillets from the Adriatic Sea, and buffalo stracciatella, to the dramatic truffle pizza, finished at the table with fresh shavings, every proposal is carefully crafted to the smallest detail.

 

“The 480°C oven allows us to bake the dough perfectly, bringing out the classic ‘canotto’ crust.”

 

As we enjoy the contemporary pizzas of Granum, we ask David how important ease of use of equipment is for chain businesses like theirs, employing 90 staff members:

 

“It is fundamental, Neapolis is very easy to use and intuitive, both the control panel and the oven itself. We have also had some interactions with your technicians who have been excellent, thorough, and always available, addressing all our requests and questions.”

 

The collaboration between the Di Blasio brothers and Moretti Forni is a consolidated and cross-cutting partnership. All their activities rely on the quality and reliability of a technology capable of evolving over time, meeting the needs of a constantly growing business.

 

From Abruzzo to the Marche, passing through the Adriatic coast, the entrepreneurial vision of this family continues to expand, supported by a strong tradition.

 

Being in the restaurant industry today also means this: knowing how to intelligently choose the right tools to convey one’s idea of excellence every day.