Bolle Pizzeria, the concept that combines pizza and wine in Brianza #RoadToSmartBakingBy Ufficio Stampa10 May 2022Leave a commentHeat as an ingredient to achieve the desired result. “Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of… Details
Bake with us – Moretti Forni’s online contest NEWSBy Ufficio Stampa4 May 2022Leave a commentMoretti Forni is organising “Bake with us“, dedicated to all our users, who have chosen the perfect heat to achieve the highest levels of professionalism and innovation in their business. Until 31th October 2022, every Pizza Chef or Pizza maker, Pastry Chef, Chef or Baker owning a Moretti oven can join the contest and send their SmartBaking recipe trying to… Details
Ci Sta, the first Italian pizzeria made by a benefit corporation, born from an idea of Nico Grammauta #RoadToSmartBakingBy Ufficio Stampa28 April 2022Leave a commentTwo pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first Italian pizzeria to change its legal form into a benefit corporation – those for-profit companies that include positive impact on society and the biosphere in addition to their profit goals, ed.– and obtain official certification:… Details
Cheese Easter Pizza RECIPESBy Ufficio Stampa15 April 2022Leave a commentBaking with conventional ovens – and not fan assisted ones – is essential to ensure the proper “growth” when making leavened products, just like the cheese Easter Pizza, also known as crescia, which is a leavened savoury cake of Easter tradition, typical of many areas of central Italy. This soft leavened cake is used for… Details
Volare & Bomboloni’s a new Italian restaurant project in Amsterdam #RoadToSmartBakingBy Ufficio Stampa14 April 2022Leave a commentIn the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest project signed by Studio Modijefsky, the most recent opening of the famous 3wo, a Horeca Group that manages around 30 food service businesses throughout Amsterdam. This peculiar project brings together two different souls in the… Details
Chocolate bread by Alessandro Scuderi RECIPESBy Ufficio Stampa1 April 2022Leave a commentIn his super viewed videos, Alessandro Scuderi chooses serieS as his partner in crime to create drooling recipes, including the famous chocolate bread, with more than 700k views. seriesS heat, in fact, is ideal for bread: The right amount of steam, the refractory deck – for direct baking – and the perfect balance of top… Details
Pastiera napoletana RECIPESBy Ufficio Stampa25 March 2022Leave a commentHere we go with a new Easter recipe. The pastiera napolitana is a rich and tasty Italian Easter cake with an intense aroma, a solid shortcrust and creamy yet compact filling. Its origins are rooted in ancient pagan rites that celebrated the arrival of spring, but it is also said that the pastiera was born… Details
Oven baked Zeppole di San Giuseppe RECIPESBy Ufficio Stampa18 March 2022Leave a commentThe typical Italian Father’s day sweet, originally from the Campania region, now spread all over Italy. Made of choux pastry filled with a velvety vanilla bean pastry cream and with a swirl of cream and sour cherries on top. This oven-baked version will be more delicate, puffy and airy, thanks to the initial spring to… Details
Neapolitan Migliaccio RECIPESBy Ufficio Stampa25 February 2022Leave a commentMigliaccio is a Carnival cake rooted in Campania traditions. The name comes from “miglio” – millet – because originally it was prepared using millet flour. This rich and scrumptious cake is made only with a few ingredients: semolina, butter, milk, sugar and ricotta cheese. serieS independent temperature management guarantees a uniform result in every tray:… Details
From New York to Naples in 90 seconds with Simone Falco’s pizza #RoadToSmartBakingBy Ufficio Stampa3 February 2022Leave a commentSince 2018 Simò Pizza has brought Italy to New York with two locations opened. The newest, in the heart of Greenwich Village, is designed by renowned architect Büro Koray Duman, who has chosen to make the entire kitchen, including the two Neapolis ovens, the focal point around which the whole restaurant concept develops. Simone Falco… Details
