From the intuition of a young pizza chef to the breakthrough with Neapolis and S series ovens: the story of a project that crossed borders
From a passion for Neapolitan pizza to international training, Jonathan shares how he built his journey between Campania and the United States, with a key ally: Moretti Forni.
In Piedimonte Matese, a small town in the province of Caserta, there’s a pizzeria serving up pizzas every evening with a modern soul and a deeply traditional heart: Jonatz Pizzeria.
Behind the counter is Jonathan Atzeni, a pizza chef and entrepreneur who began his journey at a very young age and now brings his experience overseas.
– Hi Jonathan. How did your journey in the pizza world begin?
I started when I was 16. I gained experience around the world – America, Europe… After many years abroad, I decided to return home and open my own business in my hometown, Piedimonte Matese. That’s where Jonatz Pizzeria was born, and it’s been open for four years now.
We started with a Neapolis 6 oven, and it was a bold choice. No one around here was using electric ovens. But I wanted to prove you could achieve the same results as with wood-fired ovens – or even better.
– And then you moved to the United States. How did that opportunity come about?
I’ve been working as a consultant for a few years now. I have my own flour brand, my own dough format, and I deliver training. I travel a lot – Amsterdam, the US… And it was in America that I was contacted for a new project.
The pizzeria is called Two Meatballs Ristorante, located on Silicato Drive, in Delaware. That’s where we brought our style – and we chose to use the S series oven by Moretti Forni for its incredible performance.
– What kind of products do you make there?
At first, just contemporary Neapolitan pizza. Then we decided to expand: pizza in pala, padellino, calzones, parbaked bases… All thanks to the versatility of the oven, which allows us to work with so many different styles without compromise.
– Why did you choose the S series oven in particular? What do you like the most about it?
S series guarantees even and consistent baking – something that’s simply not possible with a wood-fired oven. You can bake all kinds of pizzas, even in large quantities, and always get the same result. For us, working at a fast pace, it’s ideal.
– How many pizzas do you produce at peak times?
On weekends, between Friday and Saturday evenings, we can reach 250–300 pizzas in just 2–3 hours.
– And finally, why would you recommend Moretti Forni?
Because in my opinion, it’s the best electric oven on the market. Reliable, versatile, and with outstanding technical support – wherever you are in the world. That really makes the difference, especially when you’re working abroad.
Jonathan concludes with the energy of someone who embraced innovation without losing touch with his roots – one pizza at a time, from Caserta to Delaware.
