Defined as “Pizza Researcher”, the experimenter par excellence of the pizza world in every aspect. Renato Bosco’s experience can be appreciated in his products, techniques and baking.
Continuous dough and leavening tests: Renato is constantly looking for new structures and textures; his mission is to bring innovation in the pizza world.
In his restaurants, you can taste up to 7 different doughs, a tasting itinerary that had never existed before.

He was the first foreign Pastry Chef to enter the Ecôle du Grand Chocolat Valrhona, in 2003, when he was 28: there, he worked with chemists, physicians, and food engineers, gaining a disciplined approach to pastry, which is one of his distinctive characteristics. His creations speak French, narrating the – sweet – world, but come from a personal and Italian approach. Today Gianluca is fully entitled one of the leading exponents of high pastry in Italy and beyond. For his laboratory in Milan, Fusto has chosen Moretti Forni ovens.

Son of Rolando Morandin, Mauro grows up in the family pastry shop in Saint Vincent in Valle D’Aosta and deepens his knowledge of chocolate with his master Guido Bellissima. He specializes in candied fruits and confectionery. In 2011 and 2017 he was awarded by Gambero Rosso for the best panettone of Italy. Today Mauro Morandin — an authority for natural traditional panettone in Italy — is one of the maximum experts on long leavened products internationally. In his laboratory, he uses a new serieS, which has been perfected collaborating with Moretti Forni.

He’s the Maradona in the pizza field with his pizzeria “10” in Pozzuoli, vanguard of contemporary Neapolitan style pizza with his pizza “canotto” concept. The characteristics that blend to the perfect baking of his pizzas are a high crust, high digestibility and toppings produced with zero food miles.
Diego took part in developing Neapolis oven.