The archenemy of ‘panettone’ in every Christmas diatribe, pandoro, as we know it today, originated in Verona, patented in October 1884 by the pastry chef Domenico Melegatti. Tradition would see it as an evolution of the “Nadalin”, another Veronese Christmas cake in the shape of a star, for others the ‘pan de oro’ would derive…
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“La Bottega” restaurant was born in 2021 from the passion for dinners with friends of Antonio Miscellaneo, an Italian now permanently based in Singapore. For his restaurant, which keeps that intimate dimension and a ‘dinner with friends’ atmosphere, Antonio chose the heat of Neapolis for baking his contemporary Neapolitan pizza, the centrepiece of his offer…
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“Equipment that manages to make the most of all the energy put into a dough is the best” The appointments with the in-depth discussions on baking, born from the meetings with the great professionals belonging to our #RoadToSmartBaking community, are back. After Franco Aliberti, Igor Macchia, Aurora Mazzucchelli and Renato Bosco, we interviewed Chefs Mario…
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Apple pie is one of the most famous autumn specials in the United States, especially for Thanksgiving Day lunches and festive days. In the preparation of this true icon of international pastry, the heat of S series is essential for the apple pie to maintain the right balance: crumbly on the outside, creamy on the…
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Like many other professionals, Marco Feraco’s passion for the art of baking was born almost by chance. What sets him apart is his great curiosity and desire to learn, which led him to make a life changer pizza, relying on serieS oven, as you can read on his social media. How did you come to…
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Pumpkin pie has its roots in the earliest Thanksgiving celebrations in the United States, in the latter half of the 1600s. It still graces American tables on Thanksgiving Day, but is also made on Halloween for its crumbly pastry shell and soft, creamy heart. In this recipe, S series heat is indispensable to reproduce the…
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“I am happy to have chosen Moretti Forni for this adventure, it is also thanks to Neapolis and its performance that I have achieved this coveted goal” Eighth in the 50 Top Pizza 2022 Asia – Pacific ranking and winner of the title of Best Pizzeria in Hong Kong, Salvatore Fiata in less than a…
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Pumpkin is one of the protagonists of autumn and these cheesy and stringy muffins are a simple and tasty alternative to eat this seasonal fruit. The word muffin comes from the French ‘moufflet’ meaning ‘soft baked food’ and, in fact, this recipe is made entirely with S series deck oven. Used first to bake the…
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Baking after baking I realised that serieS is a wonder I Fontana is Pietro Fontana’s ambitious project, a rapidly rising name on the Italian pizzeria scene. With the opening of three pizza shops in just two years, awards and recognitions were not long in coming for this young Pizza Chef. Pietro had important experiences abroad…
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Officially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet very tasty ingredients all made in Italy. We have made a small variation to the traditional recipe, that makes the dish much lighter: instead of frying the aubergines, we cook them in S series. The…
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