Heat is an ingredient®, essential as a perfect dough. MorettiLAB will take you into the world of perfect baking by courses and workshops with the greatest Masters, to create every kind of product using a professional oven. From Neapolitan pizza to contemporary pizza, from bread to pastry.
Pizza Chef and Researcher
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.
Pastry Master and Consultant
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.
His curiosity brought him to deepen every technical side of his passions. About ten years ago, he stepped into the world of leavened products, studied them and focused on bread production with sourdough starter. He dreams of opening his own activity linked to leavened products and bakery and to follow this dream he begins a training path with experts in the fields.
He grew up in the restaurants as per family tradition, began a training in pizzeria and became a chef. This led him to traveling to many places abroad. After few specializations in the food sector, he started his career as consultant and trainer.