Sileo: A Story of Restart and Innovation

Pizza Chef Andrea Brunetti and his choice of S series oven to improve his business

In the restaurant world, every company has its own story, but few are as intriguing and inspiring as Sileo in Nucetto (Cuneo). We interviewed Andrea Brunetti, chef patron of the pizzeria, to learn more about this place and its philosophy.

 

“Sileo, in Latin, means ‘restart’,” Andrea tells us. It’s a word that encapsulates the meaning of his new adventure, which quickly earned 2 Gambero Rosso awards and a rank in the top 50 pizza.

After six successful years with a previous pizzeria, Andrea’s life took a sudden turn, and he found himself at a crossroads: to abandon everything or start from scratch, losing the previous accolades bestowed by gastronomic guides.

 

And so Sileo was born.

 

“A sign drawn as if the pen were a ladle, and the sauce were ink. The inclination from bottom to top to represent the idea of rebirth.

A completely new venue, furnished in the way my mind reasoned during the most confused times, like a ‘jungle’.”

 

The choice of the oven was carefully studied, and after careful analysis, Andrea chose S series, to experiment with different baking and products, creating a balance between tradition and innovation.

He installed two specific decks: the Fastbake for contemporary Neapolitan pizza and the Multibake for classic pizza, Roman-style ‘pizza in pala’, and “Nuvola” (cloud) aka the signature pan pizza from Sileo.

 

“For the holiday season,” Andrea tells us, “With the Multibake, I also make leavened products like ‘panettone’ and ‘colomba’.”

 

With the introduction of the S series oven, Sileo was able to expand its offerings and meet the needs of an increasingly diverse and demanding clientele, explains Andrea, “I noticed greater precision in baking compared to when I used the old wood-fired oven. Initially, some customers were sceptical about using an electric oven, but the quality of the products quickly won over everyone, even the most sceptical.”

 

Among S series technologies that Andrea uses the most are: “The programmed switch-on timer, which is very convenient as it allows me to arrive at the pizzeria and find the oven ready. Moreover, the Power-Booster™ has been a great help to me more than once during busy periods.”

 

We asked Andrea what he would say if he had to recommend S series oven to a colleague, and he replied, “With an oven like this, the investment pays for itself, allowing you to hire fewer staff, which, all things considered, amounts to 15-20k € per year.”

 

Andrea concludes: “The ability to easily communicate with Moretti Forni is crucial for me; just last week, I had a doubt about a baking method, I just had to call the company, and one of the corporate chefs, understanding my needs, resolved my doubt immediately.”

 

A technical assistance service that Moretti Forni has expanded, integrating it with the help of corporate chefs from the MorettiLAB. This support is not limited solely to the technical aspect of the equipment but also offers personalised advice on baking techniques to improve operational management and gastronomic offerings.