Located directly on the Adriatic coast in Porto Potenza Picena (MC), the Natural Village Resort is a hospitality success story built on evolution. The property has been operating for over twenty years, but it was in 2023 — when it became part of the South Tyrolean Rubner Group — that a renewed vision took shape: a resort capable of bringing together hospitality, local identity, and gastronomic quality into one seamless experience, under new management led by Director Alessandra Mori and F&B Manager Fabio Mancaniello.
Pizza at the Resort: a versatile product for every guest
At the Natural Village Resort, pizza is designed for a diverse audience, families, Italian and international visitors, guests with different expectations but one thing in common: the pursuit of quality.
The offering strikes a careful balance. "A product that sits between Roman and Neapolitan," explains Mancaniello — one that speaks to a wide range of palates without losing its identity.
Choosing the oven: when technology becomes strategy
In a resort setting, the choice of professional oven has a direct impact on service quality and the identity of what you put on the table.
The decision fell on the S series Icon oven with two Multibake decks — a choice reached through both technical evaluation and brand alignment.
"We focused on Moretti Forni because it reflected both our sustainability goals and our performance needs," says Mancaniello.
Sustainability — a value deeply embedded in the resort's identity — goes hand in hand with performance. Because in a high-intensity seasonal service, professional baking technology must deliver reliability, every single time.
The Real test: peak service hours
During the summer season, particularly between June and August, demand rises sharply and service concentrates into just a few hours. With their previous oven, Mancaniello recalls, "there was a loss of power at maximum peak." With the S series, everything changes: "At peak moments, the oven is always reliable."
That means continuity. It means being able to guarantee the same quality pizza from the first to the last, even when the pace is at its most intense.
The Pizza Chef's perspective: control and operational confidence
Alessandro Bellone, the resort's Pizza Chef, describes the day-to-day reality.
The oven is used across a range of applications: individual pizza, tray baking for events, and aperitivo preparations. "The main production is classic 33-centimetre pizza," he explains — but the real strength lies in the versatility of the two Multibake chambers.
During evening service, especially at peak hours, output reaches significant numbers: between 120 and 160 pizzas in around 3 hours. In this context, the oven becomes a tool that simplifies the work.
"The product comes out well, consistent, right to the end." And crucially: "You don't need to watch it constantly — it always responds well."
This is where smart baking technology makes a genuine difference: less operational stress, greater control, and higher perceived quality.
The ability to monitor and control the oven remotely via the SmartBaking App also helps optimise timings and better organise the working day.
"We can switch it on before we arrive and find it already at temperature," says Mancaniello.
The oven is also intuitive and easy to read, straightforward to use even for less experienced staff.
The oven as the "Perfect Colleague"
We close by asking Fabio: "If the S series oven were a person, what kind of person would it be?"
"If the Moretti Forni S series were a person, it would undoubtedly be a reliable professional, always performing at its best. The kind of colleague we all dream of having. In my mind, the S series is not just a piece of equipment, it's a true partner that helps us achieve the final result.
We work for our guests, with the goal of giving them a complete holiday experience. Whether that's a sunset over the sea, a great dinner, or a perfectly baked pizza — in all of this, the S series supports us every day, helping us maintain quality and consistency across every single service."
