“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line? To answer these and many other questions, we are launching…
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Heat 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…
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Moretti 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…
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Two 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:…
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Baking 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…
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In 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…
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In 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…
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Here 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…
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The 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…
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Migliaccio 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:…
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