In Corciano, a pioneering project blends the elegance of champagne with the uniqueness of gourmet pizza.
Pinot Meunier — named for the floury coating on its grape skins— is one of the three main varieties used in Champagne production. It’s also the inspiration behind the name Meunier, evoking both the French word for “miller” and the refined sophistication of sparkling wine.
In Corciano, Umbria, this concept takes shape in a truly distinctive dining project: Meunier, awarded the coveted Tre Spicchi by Gambero Rosso and ranked 37th in the 50 Top Pizza Italia, with a spot among the best pizzerias in the world.
“When we started this journey nine years ago, we knew that choosing the right oven would be crucial,” says Pietro Marchi, president of AIS Umbria and co-founder of Meunier along with partners Anna Chiara Baiocchi and Daniele Marcucci.
“We chose Moretti Forni’s S series after thorough evaluation. We needed an oven that could match our philosophy, handling both high-hydration dough and baked goods with absolute precision.
Today, after years of intense work, we can say it was the best choice we could ever make.”
The story of Meunier began with a chance but fateful encounter. “We were three sommeliers with different professional paths— me an engineer, Anna Chiara an agronomist, and Daniele also an engineer— united by our love for Champagne,” Marchi explains. “The spark came during a visit to Vinitaly, where we tried the ‘spicchiata’ pizza style by masters like Renato Bosco and Simone Padoan. That moment inspired us to create something truly original.”
A scientific approach has guided the project from the beginning. “With my engineering background, I approached fermentation as a true academic study,” says Marchi. “Our dough uses 100% biga and a double rising — echoing Champagne’s double fermentation—and requires meticulous temperature control. The S series oven gives us this exact precision, with consistent excellent results.”
In the kitchen, Anna Chiara applies her agronomic expertise to ingredient selection, with a focus on pairing gourmet toppings with fine local extra virgin olive oil varieties.
“Each pizza has its own designated oil, chosen to enhance its flavour profile and create a harmonious tasting experience,” she explains. “It’s a continuous process of research, grounded in local knowledge but open to broader influences.”
Among the pizzas that made Meunier famous are the Etrusca — featuring Umbrian beef tartare and raspberry mayo — and the Marinara ai tre pomodori, a gourmet reimagining of the classic.
“But the real star is our dough,” Marchi emphasises. “Light, digestible, and structured to support even the most elaborate toppings, it requires a gentle bake that respects every element.”
The oven’s versatility, with both Multibake and Pastrybake decks, has been crucial to the restaurant’s evolution.
“Thanks to its different decks and integrated steamer, we can cook pizza, focaccia, and baked goods all at once,” Daniele points out.
“This year we produced around 500 artisanal panettoni, a result we never could’ve achieved without this level of performance.”
The oven’s construction quality is another key advantage. “After nine years of intensive use, S series remains reliable,” Marchi affirms. “In a restaurant like ours, where everything from pizza to bread to desserts and starters is made in-house, that consistency is vital. The oven is often running at full capacity but never misses a beat.”
The project’s ambition extends beyond the kitchen to the dining room experience: “We’ve created a concept that merges the elegance of Champagne tasting with the conviviality of pizza,” says Marchi. “Customers are often surprised when they discover we serve only Champagne — no Italian sparkling wines, no still wines. It’s a bold choice, but one that truly sets us apart.”
With international recognition and future plans — including a dedicated pastry lab — Marchi also shares his experience to aspiring restaurateurs: “My biggest tip? In foodservice, start-up costs matter, but never compromise on your oven or refrigeration systems.
Invest in high-quality professional equipment. You’ll see the difference, and in time, it will more than pay for itself.”
And how would he describe his experience with S series in three words?
“Versatile, precise, intuitive.”
An irreplaceable work companion that, nine years on, continues to deliver.
