Since 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…
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He is the Maradona of pizza with his “10” pizzeria in Pozzuoli, the avant-garde of contemporary Neapolitan pizza: pronounced “cornicione”- aka the edge – and high digestibility, topped with local products. These are the characteristics that Diego Vitagliano requires, along with the perfect baking of Neapolis,the oven that guarantees the ideal heat for this specific…
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Valerio Violetti, web-star of the moment, has been living in Australia for almost a decade. He has Neapolitan origins and a lot of passion for the most popular Italian food abroad: pizza. Hardwork, commitment and perseverance did the rest, transforming him into a true professional. In this interview we will go through his evolution, closely…
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Christmas Stollen is a typical seasonal German recipe from Dresden. An interesting alternative to Italian classic panettone, rich of ingredients, with a delicious marzipan filling. The deck oven “push” is essential for this preparation: thanks to S series Pastrybake, the baking chamber dedicated to pastry and leavened products, the result will be amazing. Let’s see…
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High production and baking uniformity are serieR rotary oven features. This model has been chosen by Giuseppe Zippo, the famous Pastry Chef from Salento. “I have started my adventure many years ago with a Moretti oven with 3 trays, then I chose serieR because it’s the only oven that guarantees excellent products with a super…
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Certified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening. Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as…
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serieS facilitates the management of the production line. The perfect heat allows you to comfortably prepare the pan pizza bases in advance and then garnish them just before serving, this will make your service more efficient and faster and your customer completely satisfied. In this gourmet pizza al padellino – baked in a round shaped…
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S series advanced heat for pizzeria guarantees the necessary push for the correct development of the product, baking uniformity and the right degree of internal humidity, without ever turning the pan. Also ideal for cooking the most delicate fillings, S series is the oven used by Renato Bosco, one of the most famous pizza masters…
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Panettone is a typical Milanese Christmas sweet bread, so popular to be now sold all year around. S series conventional baking is ideal to make it, as it allows the correct starches gelatinisation and increases the shelf-life considerably, keeping the right internal humidity. Take it easy and plan your production with no stress. Let’s see…
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Have you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In this recipe, the dough long processing is enhanced by serieS’ heat with Dual-Power Technology, which perfectly manages the cooking of the toppings, the pre-baking and the finishing, for a Roman-style pizza that will make you…
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