Legàmi Debuts with serieS Icon on Senigallia’s Seafront

Leonardo and Luca, two young pizza chefs, a great friendship, and a menu destined to make an impact

 

Since May, a new place has been ‘making waves’ on the Senigallia seafront. Legàmi was born from the strong bond of friendship that has united Leonardo Rocchetti and Luca Santarelli, two young pizza chefs with a great passion for dough, for 15 years.

 

Leonardo entered the world of pizza almost by chance, starting to work ten years ago in an environment that made him realise how much working with dough excited him, eventually taking over the business in 2017 under the name “Il Capriccio di Leo“.
Luca Santarelli, on the other hand, tells us he was born in front of the oven in the restaurant run by his parents. “I’ve been immersed in the passion for cooking since I was a child, which led me to experiment and challenge myself.”
He began his career driven by curiosity, constantly striving to improve. He took over his parents’ business, transforming it seven years ago into “L’Officina del Gusto”.

 

“We had been dreaming about opening a place together for months,” Leonardo says. “When the opportunity arose, we didn’t hesitate to join forces to create something unique, combining our experiences and skills to best express our knowledge.”
Luca highlights how the chance to aim for a more prominent location pushed them to dive into this new project. “We are convinced that Legàmi will bring us great satisfaction,” he asserts.

 

The new location stands out for its high-quality culinary offering.
It is essentially the work of a restaurant, but the main focus is pizza.
The menu is created from scratch, using fresh ingredients processed in-house and paying homage to the region with a significant presence of Marche products.

 

Entering the restaurant, the choice of interiors is noticeable, driven by a desire to maintain minimalistic sobriety with shades of copper, brown, and beige, making it accessible to various customer targets. The space revolves around a large central counter and an open pizza area.

 

Leonardo and Luca chose to rely on the S series Icon oven, which integrates perfectly with the interior design.
“Choosing Moretti Forni was easy because I know I can trust the brand,” Leonardo explains, having already an S series at Il Capriccio di Leo. “With an oven like this, it’s like having an extra team member,” he adds.

 

Luca, who came from his experience with a wood-fired oven, was quickly convinced by the S series: “Leonardo had always spoken highly of it, and indeed, his pizza spoke for itself.”
He continues, “The product has truly benefitted,” showing how S series has resolved the issues encountered with the wood-fired oven.

 

The menu is dynamic and varied, featuring four different doughs that exploit the various functionalities of the oven. “We’ve configured S series with a Fastbake chamber dedicated to baking contemporary round pizzas,” Luca explains, “while we primarily use the Multibake for the precooking of Roman-style pizzas, ‘pizza in pala’, and ‘pizza in padellino’, which we then finish with the Refining® during service. S series helps us a lot in our work because we can truly do everything with it.”

 

Among the most popular pizzas, the Babaganoush and the Tentacruel stand out for their originality and taste. “The Babaganoush is a contemporary round pizza with roasted aubergine cream, sun-dried tomatoes, smoked ricotta mustia, fried aubergines, cherry tomato cream, and fresh basil,” Leonardo describes. “The Tentacruel is a Roman-style pizza ‘in pala’ with octopus ragout, parsley potato salad, and low-temperature cooked octopus, garnished with chilli threads.”

 

In such a critical time for finding new staff, we ask Luca if S series oven helps in training new pizza chefs. “Choosing S series definitely simplifies the training of the staff who will work with us. While a wood-fired oven can be romantic, one problem I always encountered was the need for a dedicated professional, in front of the oven, the ‘fornaio’. Now, this no longer worries us because S series is really easy to use,” Luca states.

 

Regarding the oven technologies, Leonardo, a big fan of Moretti Forni, tells us, “We use many technologies in the S series, like Delta-Power™, which is very important for us because, with Fastbake, we can work with the oven door open. By balancing the heat at the front of the oven, we don’t need to turn the pizzas, which is crucial during service. We also often use Power-Booster™, especially to handle the sudden work peaks that happen almost daily, allowing us to manage service with great peace of mind.”

 

For Luca, S series can be described in three words: “Versatile, performant, and practical.”

 

We conclude the interview amidst the smiles of two friends, first and foremost, who play in front of the oven like a harmonious musical duo while preparing a dream Babaganoush pizza.

 

We leave them knowing that Legàmi is the fruit of a special encounter stemming from sincere collaboration and a shared great passion, where Moretti Forni’s advanced technologies are essential to bringing a menu destined to make an impact on Senigallia’s seafront.