Gustò, Research and Authenticity for a Pizza Made in Marche

S series, like a Tailored Suit for Your Business

 

Gustò, a project born six years ago in Ripe (Trecastelli – AN), amidst the splendid hills of Marche region, a few kilometres from the sea of Senigallia and the Apennine mountains, aimed to bring an outstanding pizza in the territory.
After a successful journey lasting six years and still in full swing, Jacopo Pierantognetti, owner of Gustò, decided to open a second location in Senigallia last June 24th, bringing his philosophy of pizza and cuisine, combining tradition and modernity with an overall note of wholesomeness.

 

In a landscape where pizza is offered by numerous venues, one might ask: what sets Gustò’s proposal apart?
The answer lies in the strengths of their format. A young, dynamic staff and carefully selected, top-quality local ingredients. Gustò also stands out for the meticulous attention paid to baking – a fundamental aspect for high-quality pizza, which is why Jacopo chose to rely on our technologies with a S series deck oven, the S100E model.

 

This choice was well studied, he explains, responding to specific needs.
“We opted for this oven to ensure the necessary power even during peak times, especially in the summer season. The configuration with two Fastbake and one Multibake decks meets our needs: the first is ideal for contemporary Neapolitan style pizza, while with the second, we pre-cook and use Refining® of ‘pizza in pala’. In addition to ensuring considerable energy savings, S series offers impeccable baking, a key element for Gustò.”

 

The menu changes regularly to offer customers seasonality and novelty. S series oven is used for express cooking during service, but also for toppings pre-cooking and re-heating, as well as preparations with prolonged times like pulled pork, which requires up to 8 hours of cooking. During winter, around 900-1000 pizzas are baked per week, while in summer, thanks to the more seats outside, this number goes up to 1500 to 2000.

 

Jacopo tells us: “The technologies I use most frequently are the Power-Booster, during the busiest work hours, to keep a constant and uniform cooking, and the ‘Standby’ (Eco-Standby) instead, during work breaks, to avoid energy waste without experiencing temperature drop as if you turned off the oven.”

 

One of the most iconic pizzas is the ‘Tenera’ with buffalo mozzarella, pulled pork, caramelised Suasa onion with soy, cuvée pepper; once out of the oven, mesclun and DOP pit cheese – aka a cheese matured underground – are added on top.
The ingredients, from the dough to the toppings, are of top quality and mainly local, a distinctive sign of attention and care for the territory.

 

We asked Jacopo if he had to recommend S series to a colleague, what would he say, and he replied: “S series is a great oven! Especially for its versatility, you can use it for a wide range of preparations, even very different from each other: from express baking, to pre-cooking to be finished with Refining®, to the most particular and delicate toppings.”

 

Like a tailormade suit, S series oven is designed to be customisable in every aspect, both technical and aesthetic, fitting precisely to every need. As Jacopo defines it: “Simply unique.”