Mirko Montanari, pastry chef at the prestigious 5-star Grand Hotel Da Vinci in Cesenatico, boasts a career deeply rooted in intensive international training.
After graduating from Hospitality School, he refined his craft through advanced courses in France and Italy, including the Etoile Academy of Rossano Boscolo in Sottomarina di Chioggia, CAST Alimenti in Brescia with master pâtissier Iginio Massari, and the Pastry School of Fugar Spa in Rimini, guided by Mario Morri.
Today, as pastry chef at the Grand Hotel Da Vinci, his sweet creations embody passion, technique, and innovation, carrying forward a tradition that constantly evolves.
At the Grand hotel, he uses serieS oven with 3 Pastrybake decks, from which he bakes all.
Restaurant chain with 9 locations across Italy
Mammina has opened in Naples from the passion of two seamstresses, Giuseppina Mirabella and Assuntina Campanile, who transformed their love for cooking into a profession, turning a tailoring shop into a trattoria and pizzeria.
Today, Mammina celebrates Neapolitan culinary tradition with authentic dishes and high-quality ingredients.
Founded in 2014, Mammina is a growing reality committed to sustainability and inclusivity.
The brand’s concept draws inspiration from homemade Neapolitan cuisine, aiming to make every guest feel at home.
They use Neapolis ovens in their restaurants.
Specialising in leavened products and foodservice marketing, he has been consulting for new businesses since 2015, collaborating with Italian and international companies.
As a Moretti Forni Chef Ambassador, he provides professional training for bakers.
Triticum, founded in 2023 in Lugano by Francesco Giugliano and Lorenza Pezzillo, is a bakery that blends tradition, innovation, and sustainability in producing organic bread and baked goods.
“We select high-quality ingredients, many of which are locally sourced, and use advanced baking technologies to ensure excellent results. Our bread, including specialties like the ‘cafone’ and spelt bread, is already cherished by Michelin-starred restaurants such as ‘I due Sud’ and ‘Villa Principe Leopoldo’ in Lugano.”
Their mission is to offer products that tell stories of passion and quality, maintaining a strong commitment to sustainability.
They use serieS and serieF ovens in their bakery
International Pastry Consultant
Valerio Barralis, pastry chef and founder of the Valerio Barralis Pastry Academy, transitioned from corporate consulting to follow his passion for pastry. Sharing recipes online, he quickly became a prominent figure in the industry.
With 3 published books and over 30k Instagram followers, Barralis is renowned for his focus on technique and the aesthetics of his creations.
He uses serieS Pastrybake deck oven for precise and flawless baking, essential for his sophisticated pastries.
Matteo Mirti turned a passion cultivated since childhood into a thriving career.
At just 25, he achieved his dream of opening his first pizzeria, setting the foundation for a professional journey filled with enthusiasm and continual growth.
Always in search of the finest ingredients, including heat, Matteo devotes meticulous care to baking and dough preparation, aiming for light, crispy textures in perfect harmony with flavours.
With dedication and creativity, Matteo has become one of our Chef Ambassadors, mastering every leavened product with precise baking.
In his pizzerias he uses serieS
2 Spicchi Gambero Rosso “Pizzerie Eccellenti” 2022 – 2024 for 50 Top Pizza
Born in a family of Neapolitan pizzaioli for 3 generations, her pizza combines a strong tradition with innovation.
In 2018, she opened “Cavo’ – Lieviti e distillati” with her partner Max Frezza — a space where they merge their passions, combining her love for pizza and baking with his expertise as a bartender.
She uses serieS oven with FastBake deck
Stefano Callegari, the creator of the famous Trapizzino, is a renowned Roman pizza chef and successful entrepreneur with pizza shops in Italy and New York. Beyond Trapizzino, he has launched various gastronomic ventures.
Passionate about experimentation, Callegari works with diverse doughs and techniques, relying on Moretti Forni ovens for exceptional results, including his unique “cacio e pepe al ghiaccio” focaccia.
He uses serieS and Neapolis ovens
#RoadToSmartBaking – Il Capriccio di Leo, Legàmi (Monte San Vito & Senigallia, AN)
Ancona-native Leonardo Rocchetti discovered his passion for pizza at a young age, turning it into his profession.
In 2017, he opened his first pizza shop, Il Capriccio di Leo, in Borghetto di Monte San Vito.
Parallel to running his pizzeria, Leonardo continuously refined his craft by attending numerous training courses across Italy, fully immersing himself in the art of baking.
In 2024, alongside his friend and colleague Luca Santarelli, he opened Legàmi on the Senigallia seafront— a venture cementing their personal and professional partnership.
He uses serieS ovens in both locations
2 Spicchi Gambero Rosso 2021–2024 Ambasciatore del Gusto
Taking over his family’s restaurant, which has been operating for over 40 years, he revolutionised the menu and venue without losing its identity.
His gourmet pizzas embody the region’s heritage—light, crunchy, and highly digestible.
He is regarded as one of the leading pizzaioli in Italy’s new wave of culinary excellence.
He uses serieS and serieX ovens
Founded in 2012 in Milan, Pizzium provides an authentic and high-quality gastronomic experience, emphasising fresh, locally sourced ingredients.
Each pizza pays homage to Italy’s rich regional culinary heritage, with a menu that evolves based on seasonality and local ingredients.
With over 50 locations across Italy, Pizzium has established itself as a go-to destination for gourmet pizza enthusiasts.
Guests: Alessandra Provasi Chief Commercial Officer Emanuele Sassara Executive Pizza Chef Mario Moretti Moretti Forni CEO
At the end of the interview stay with us and taste the limited edition pizza by Pizzium, made with Moretti Forni’s heat.
At 8 years old, he was enchanted by the world of pastry and rotisserie.
His favourite dish? Parigine — a square of puff pastry filled with melted cheese and ham, typical of Naples.
Today, his name shines in Neapolitan Street Food firmament with the launch of “Cianò” in 2019, a project symbolising a dream come true with 3 stores in Naples.
In his pizza shops, he uses serieT and CORE
His mantra? “Desserts are good for the soul!”
Born in 1990 in Nola, near Naples, he began his culinary journey after attending hospitality school. At just 18, in 2008, he had the opportunity to intern for 3 months at Don Alfonso 1890, a historic two-Michelin-starred restaurant and a temple of Neapolitan cuisine.
By 2011, he had advanced to the role of Pastry Chef at Maison Iaccarino. After prestigious experiences in Italy and abroad, in 2018, he “settled” in San Barbato di Lavello, the Basilicata branch of the acclaimed Don Alfonso 1890, where he took on the role of Executive Pastry Chef.
His Pastry Shop in Nola with Moretti Forni Technologies
2 Spicchi Gambero Rosso 2024
Paolo Ciullo, pizza chef born in 1991, is the heart and soul behind the pizzeria ‘A Puteca, where he brings authentic Neapolitan tradition to life. As the descendant of a long lineage of bakers, Paolo combines traditional craftsmanship with innovative technologies to create pizzas that are a perfect blend of traditional flavours and modernity. Paolo exemplifies how Neapolitan tradition can evolve without losing its authenticity, making it both accessible and surprising.
In his pizzeria, he uses Neapolis.
#RoadToSmartBaking – Saporè (San Martino Buon Albergo, VR)
3 Spicchi and 3 Rotelle Gambero Rosso 2021–2024 Ambasciatore del Gusto
Known as the “pizza researcher,” Renato Bosco is renowned for his work on dough innovation, studying toppings, and continuously evolving his menu. Using selected flours and long fermentation times, his signature pizzas— whether round, tray-baked, “Doppio Crunch®,” ‘al metro’ — are masterpieces of airy textures and unmatched crunchiness.
The “Pizzerie 2024” Gambero Rosso Guide awarded him a spot in its “Star” section, recognising restaurants that have maintained Tre Spicchi or Tre Rotelle ratings for ten consecutive years.
Renato Bosco contributed to the development of Moretti Forni’s serieX, optimising the Refining® system.
He uses serieS, serieX, and serieT ovens
21 Grammi® is a restaurant founded in 2016 in Brescia by the members of the ‘Centro Bresciano Down’.
Its mission is to provide work inclusion opportunities for young people with Down syndrome and other intellectual disabilities, guiding them through training and autonomy development.
“With a welcoming and professional environment, we support these young people develop valuable skills, both within and beyond the restaurant industry. Each activity at 21 Grammi® is a step towards a more inclusive and aware future.”
Their restaurant uses serieS ovens.
1st Place 50 Top Pizza World 1st Place 50 Top Pizza Italy | 3 Spicchi Gambero Rosso 2021–2024
Born in 1985 in Naples, Diego Vitagliano represents the new generation of Neapolitan pizza makers.
His pizzas bring tradition into the modern era with a meticulous focus on dough and premium ingredients.
He uses Neapolis, serieS, serieT, and serieR ovens
Pizza chef, baker, and content creator with an impressive following: 370k on TikTok, 360k on Facebook, and 580k on Instagram.
Among his standout products are special Low Carb Extreme pizza bases, which reduce carbohydrates to one-tenth of a regular pizza.
His pizza bases are popular in Italy and internationally, also for sports nutrition and diets for diabetics.
In his laboratory, Alessandro uses the Refining® system with serieS, serieT, serieX, serieR, and Proven
Pizza chef, he describes his passion for baking with a motto that sums up his journey: “Born with pizza, raised with bread.”
At 13 years old, he entered the pizza world to learn trade. By the following summer, he was already “getting his hands in the dough,” developing a profound and lasting connection with flour and the marble counter. Today, Valentino leads his entrepreneurial project, the Pizzificio “Tre Voglie,” in Battipaglia. He is also a trainer at the Scuola di Alta Formazione Gastronomica In Cibum and a Chef Ambassador for Moretti Forni.
He uses serieF in his pizzeria
Best Panettone in Italy, Gambero Rosso 2011 and 2017
Growing up in the family pastry shop, he honed his chocolate expertise alongside master Bellissima. Specialising in candied fruits and confectionery, he is considered one of the leading experts in leavened products internationally.
As part of Moretti Forni’s Cottura Futura program, he contributed to the development of serieS Pastrybake deck, specifically designed for pastry and big leavened products
He uses serieS oven in his patisserie.
Founded in 2005, the chain stands out for its use of certified organic ingredients sourced from small Italian producers, reflecting a strong commitment to quality and sustainability.
Each pizza is carefully prepared using dough that matures for at least 72 hours, ensuring a unique and genuine harmony of flavours.
Customers can choose from various dough styles: thin and crunchy, with a high crust, or a middle-ground option.
With numerous locations across Italy, Pizzikotto continues to offer an authentic culinary experience, blending tradition with innovation.
Guests: Stefania Criveller General Manager Cigierre Group Filippo Moretti R&D Manager (Lab. Kuore) Mario Moretti Moretti Forni CEO
At the end of the interview stay with us and taste the limited edition pizza by Pizzicotto, made with Moretti Forni’s heat.
#RoadToSmartBaking – “3 Voglie” (Battipaglia, SA)
Pizza Chef, he describes his passion for baking with a motto that sums up his journey: “Born with pizza, raised with bread.”
At 13 years old, he entered the pizza world to learn trade. By the following summer, he was already “getting his hands in the dough,” developing a profound and lasting connection with flour and the marble counter.
Today, Valentino leads his entrepreneurial project, the Pizzificio “Tre Voglie,” in Battipaglia. He is also a trainer at the Scuola di Alta Formazione Gastronomica In Cibum and a Chef Ambassador for Moretti Forni.
3 Spicchi Gambero Rosso News of the year for 50 Top Pizza Italy 22° Best Pizzeria in 50 Top Pizza Italy Opening of the year for Scatti di Gusto
Raffaele Bonetta, renowned pizza chef and social media personality, is also a trainer at the Accademia Nazionale PIZZA DOC. His courses on advanced techniques for contemporary pizza are always sold out.
His doughs are a tribute to lightness, and his pizzas represent the perfect balance between digestibility and flavour harmony.
In his new pizzeria, located in Pozzuoli waterfront, he uses Neapolis oven
Frolla is a ‘biscuit micro factory’ that blends tradition, social inclusivity, and artisanal quality. Born with the goal of valorising the skills of individuals seeking independence, Frolla has created a business model that breaks down prejudice and promotes talent.
The biscuits, made with carefully selected ingredients, primarily from the Marche region, symbolise a sweetness that changes the world. The project has grown thanks to community support, successful crowdfunding campaigns, and a simple yet revolutionary idea: “Frolla – aka shortcrust pastry -, one of the simplest foods… but never banal!”
In their lab, they use serieP oven
3 Spicchi Gambero Rosso 2024 Ambasciatore del gusto
Massimiliano Prete began his career at 15, leaving Salento, his homeland, to work as a pizza maker and pastry chef in Piedmont.He doesn’t define himself as a pizzaiolo but as a “leavening artist,” focusing on doughs as the hallmark of his culinary offerings and the key element distinguishing his contemporary pizzas from all others.
At his restaurant, he experiments with ways to combine the grand tradition of pizza with pastry precision, authentic cuisine, and continuous innovation in leavened products.
He uses serieS ovens in his location
Camillo Caddeo Trainer and consultant, he has earned podium positions in various national and European pizza competitions.
Famous for creating pizzas for those with intolerances, thanks to carefully selected ingredients. His passion started in childhood, beginning work at 14. He developed his skills in pan pizza and Roman-style pizza in Pisa before returning to Sardinia to master flours, doughs, and baking techniques.
In 2001, he opened his first pizzeria, embarking on a journey of successes that, in 2005, led him to specialise in gluten-free pizza —now one of his masterpieces.
In his laboratory, Alessandro uses the Refining® system with serieS, serieT, serieX, serieR, and
By 2011, he had advanced to the role of Pastry Chef at Maison Iaccarino.
After prestigious experiences in Italy and abroad, in 2018, he “settled” in San Barbato di Lavello, the Basilicata branch of the acclaimed Don Alfonso 1890, where he took on the role of Executive Pastry Chef.
3 Spicchi Gambero Rosso 2024 Ambasciatore del Gusto
Born and raised in Sicily, he grew up in a family where love and respect for food were essential.
To him, making pizza is a cultural act. His creations always emphasise the respect and appreciation of ingredients.
His core value is sustainability, which he supports by choosing equipment that reduce environmental impact.
In his restaurant he uses Neapolis and serieS
Elio Santosuosso, Cilentan pizzaiolo, began his career in Rome, where a meeting with Giancarlo Casa of ‘La Gatta Mangiona’ inspired his journey toward pizza excellence.
In 2015, he won ‘Emergente Pizza’, and in 2019, he returned to Agropoli with Vinarte’s partners.
With DieciNoni, a new restaurant on Agropoli’s port, he offers an intimate gastronomic experience featuring innovative doughs, Cilentan toppings, and a curated wine selection.
His work earned him 2 Spicchi recognition and the award for Best Beverage Menu.
In his restaurants, he uses Neapolis ovens.
Founded in 1989 on Via delle Grazie in Rome by Domenico Giovannini, the business grew rapidly, opening several pizzerias across the capital.
In 2002, the brand was registered, and in 2012, franchising began.
Three years later, the Pizza Academy was established, and the first pizzeria outside Lazio opened, followed in 2017 by an expansion into the United States in Philadelphia.
Today, Alice is present in many Italian cities and continues to grow with the goal of showcasing Roman-style pizza worldwide.
Guests: Claudio Baitelli CEO Alessio Lunadei Brand Standard – R&D Manager – Academy & Quality Manager Mario Moretti Moretti Forni CEO
At the end of the interview stay with us and taste the limited edition pizza by Alice Pizza, made with Moretti Forni’s heat.
As part of Moretti Forni’s Cottura Futura program, he contributed to the development of serieS Pastrybake deck, specifically designed for pastry and big leavened products.
2 Spicchi Gambero Rosso Among the Excellent Pizzerias 2022 in 50 Top Pizza Ambasciatore del Gusto
Growing up in kitchens from an early age, Marco took his first steps in the restaurant world at just 12, helping his father with shopping and preparations. Today, as the youngest sibling leading Cagliostro in Palermo, Marco has captured the city’s heart with his contemporary pizzas, representing Sicilian culture globally.
“Every pizza is a piece of my land,” Marco shares, “a journey of research and passion that continues to grow alongside the heat of the oven.”
In his restaurant, he uses Neapolis.
From a young and inclusive reality, with the collaboration of pizza chef and consultant Valerio Torre, Pit’sa was born, a completely vegetarian pizzeria, but also a small revolution.
It’s a story, a bit out of the ordinary, made of extremely light doughs, genuine ingredients, creative dressings, and stellar service. Begins to reevaluate the crust; the rest is all to be discovered.
They use serieS in their pizza shops
3 Rotelle Gambero Rosso 2024 3rd place best tray pizza in Italy 50 Top Pizza
Daniele Campana is an art enthusiast: as a child, he loved spending his free time in his father Francesco’s laboratory, who managed, together with his mother Carmela, the gastronomy of the city.
It is here, among flours, sourdough, doughs, and typical products, that the desire to dedicate himself to cooking grew in him. It wasn’t an act of love but more the desire to tell himself and tell his land through a unique product: the tray pizza.
In his restaurant, he uses serieS
Massimiliano Fraccarolo is one of the Pizza Chefs and co-owner, alongside Riccardo Furlani, of Fattore F in Vicenza.
The pizzeria has been awarded 2 Spicchi by Gambero Rosso, featured in the Identità Golose Guide, and recognised as the Best Pizzeria in Vicenza.
Inspired by his father’s love for cooking, Massimiliano embraced the world of dough-making at a young age, training at the “Università della Pizza” under renowned masters like Simone Padoan and Renato Bosco.
After gaining experience at prestigious pizzerias and bakeries, such as Olivieri, he founded Fattore F, blending tradition, innovation, and a quest for excellence in his doughs.
Riccardo started his career early, working in a local pizzeria. Over the years, he experimented with various types of dough and flour, becoming a sector expert. He worked as a manager in several pizza shops and launched businesses for other restaurateurs.
He specialised in baking at the Università della Pizza and took an advanced sourdough and gourmet pizza course with Simone Padoan, gaining insights from masters like Renato Bosco.
In their pizzeria, they use serieS
Founded in 1997, it has become a well-established brand in the culinary scene, boasting over 60 locations across Italy and worldwide.
Rossopomodoro has successfully expanded into various countries, bringing the taste and culture of Neapolitan pizza to a global audience.
Guests: Nicola Saraceno CEO Antonio Sorrentino Executive Chef Mario Moretti Moretti Forni CEO
At the end of the interview stay with us and taste the limited edition pizza by Rossopomodoro, made with Moretti Forni’s heat.
2 Spicchi Gambero Rosso
Bolle Pizzeria was born from Fabrizio Arosio and Alfredo Uccelli’s shared passion for baked goods and wine, with two locations in Monza and Seregno.
This project combines traditional pizza with a curated selection of fine wines, offering both classic and pan pizzas baked in cutting-edge ovens like Neapolis and SerieS.
Each dish is crafted with fresh, seasonal ingredients certified DOP, IGP, and SlowFood, offering a unique dining experience where pizza and wine perfectly complement each other.
They use serieS, Neapolis and Link
3 Spicchi Gambero Rosso 2023 – 2024 Among the Excellent Pizzerias 2023 by 50 Top Pizza
“We bake revolutions” is the motto of Paolo Severi, who founded Farina in 2012. Located near the sea in Pesaro, Farina celebrates its passion for pizza and respect for sourdough, named “Fortunata.”
Farina offers three pizza styles: classic, 6 slices gourmet pizza, and a crunchy pizza with double baking in Neapolis electric oven, with 80% hydration.
The menu changes seasonally with a focus on local producers, resulting in pizzas that are light, refined, and revolutionary.
Born in 1993, Tiziana leads Il Balcone pizzeria in Minervino Murge (BT), awarded 1 Spicchio by Gambero Rosso and among the excellent pizzerias by 50 Top Pizza and Identità Golose guides.
Named Best Pizzaiola 2022 by Food and Travel Italia, Tiziana combines tradition and science, thanks to her medical biotechnology background.
Having grown up in her family’s bakery, she revolutionised the business with innovative approaches, focusing on perfect baking, less refined flours, and transparent processes.
Through her social channels, she promotes a healthy and thoughtful pizza culture.
In her pizzeria she serieS
2 Spicchi Gambero Rosso Excellent Pizzerias for 50 Top Pizza Identità Golose 2024 Revelation of the Year
Al 384 is a gourmet pizzeria in Rome where Roberto Ferrone has wowed customers with innovative pizzas since 2017.
Together with his wife, Roberto personally prepares and bakes pizzas in serieS oven. Each pizza has a Caserta-style crust, a crunchy base, and seasonal toppings.
Ambitious and dedicated to quality, Al 384 has built a loyal following of connoisseurs.
In his pizzeria he uses serieS
Antico Grano pizzeria was founded in 2018 in Friuli-Venezia Giulia by Roberto and Liliana.
They offer outstanding pizzas with highly digestible dough, created with a custom flour blend personally developed by Roberto.
Ingredients are carefully sourced, prioritising local producers. The team works together to grow and achieve new goals.
They use serieS for both their pizza shops
A true “son of the craft,” with a family rooted in pizza-making traditions.
Davide is the 3rd place winner at the 2023 World Pizza Championship in Rimini and Moretti Forni Chef Ambassador.
Opened in May 2022 Masa Experience has quickly become a standout pizzeria.
He uses serieS oven
MorettiLAB organises courses and specialisation workshops on pizza, bread and pastry, even “One To One”.
