h 10.00 - Mirko Montanari

#RoadToSmartbaking – Grand Hotel Da Vinci***** (Cesenatico, FC)

 

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.

h 11.00 - Antonio Viola

#RoadToSmartbaking – Mammina (Naples)

 

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.

h 11.00 - Claudio Rampinini

Chef Ambassador
Claudio Rampinini began working as a pizza chef at the age of 17. His passion for cooking solidified at 23 when he joined a professional kitchen brigade. Since 2006, he has worked in seasonal establishments abroad, honing his skills, and in 2013, he joined Costa Cruises as a head pizzaiolo.

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.

h 12.00 - Francesco Giugliano

#RoadToSmartBaking – Triticum (Lugano, Switzerland)

 

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

h 13.00 - Valerio Barralis

#RoadToSmartbaking – Pastry Academy (Magenta, MI)

 

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.

h 13.00 - Matteo Mirti

#RoadToSmartbaking – COCOCO (Tortoreto e Sant’Egidio alla Vibrata, TE)

 

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

h 14.00 - Danila Ercole

#RoadToSmartBaking – Cavo’ – Lieviti e distillati (Senigallia, AN)

 

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 

h 15.00 - Stefano Callegari

#RoadToSmartBaking – Trapizzino, Armare, Romanè, Maccarè, Tonda (Italy & worldwide)

 

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 

h 15.00 - Leonardo Rocchetti

Chef Ambassador

#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

h 15.45 - Mirko Petracci

#RoadToSmartBaking – La Scaletta (Ascoli, AP) 

 

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 

h 16.30 - Pizzium

Pizzium is an Italian pizza chain that stands out for its gourmet menu inspired by the culinary traditions of Italy’s diverse regions.

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.

h 17.00 - Fabio Ciano

Chef Ambassador
#RoadToSmartbaking – Cianò Parigine (Naples)

 

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