SEGRETA: How S series oven Brings true Roman Pizza al Taglio to Montréal #RoadToSmartBakingBy Tommaso Buldrighini13 June 2025Leave a commentFrom love for authenticity to choosing Moretti Forni, Richie shares how he brought a taste of Rome to Canada In the heart of Montréal’s multicultural food scene, there’s a place where the flavours of Italy are served one slice at a time: Segreta – Pizza al Taglio. The name itself hints at mystery, and…
Darsena del Sale: where Wellness and Cuisine come together #RoadToSmartBakingBy Tommaso Buldrighini11 June 2025Leave a commentA unique restaurant concept with Moretti Forni, rooted in the ancient salt tradition Nestled between the historic salt pans of Cervia and Milano Marittima, Darsena del Sale is a place that transformed hospitality into a multisensory experience. This multifunctional venue revolves around one guiding principle: wellness. From the spa to the kitchen, every space…
From Piedimonte Matese to the USA: Jonathan Atzeni’s electric challenge #RoadToSmartBakingBy Tommaso Buldrighini30 May 2025Leave a commentFrom the intuition of a young pizza chef to the breakthrough with Neapolis and S series ovens: the story of a project that crossed borders From a passion for Neapolitan pizza to international training, Jonathan shares how he built his journey between Campania and the United States, with a key ally: Moretti Forni. In…
Moretti Forni presents Italian baking excellence at Bakery China 2025 NEWSBy Tommaso Buldrighini15 May 2025Leave a comment From May 19 to 22, 2025, Moretti Forni will be among the key players at the 27th edition of Bakery China, the most important event in the Asia-Pacific region dedicated to bakery and pastry. The exhibition will be held at the National Exhibition and Convention Center (NECC) in Shanghai, with 400,000 expected visits. The…
Baambagia, the new contemporary pizzeria in Pesaro with S series Icon #RoadToSmartBakingBy Tommaso Buldrighini7 May 2025Leave a commentThe founders Marco, Nicolas and Diego and their project where the oven takes centre stage In Pesaro, nestled in the lively setting of Baia Flaminia, a new and already popular pizzeria opened its doors a year ago under the name Baambagia. Three young entrepreneurs – Marco Merli, Nicolas Donini and Diego Monaldi – brought…
Meunier, the Only “Tre Spicchi” in Umbria: Nine Years of Success with S series #RoadToSmartBakingBy Tommaso Buldrighini24 April 2025Leave a commentIn Corciano, a pioneering project blends the elegance of champagne with the uniqueness of gourmet pizza. Pinot Meunier — named for the floury coating on its grape skins— is one of the three main varieties used in Champagne production. It’s also the inspiration behind the name Meunier, evoking both the French word for “miller”…
Chain Reaction – Pizzikotto x Moretti Forni at SIGEP 2025 MISCELLANEOUSBy Tommaso Buldrighini17 April 2025Leave a comment35 locations, 2.7 million pizzas sold, 2.5 million customers served. Today we’re sharing highlights from our interview with Stefania Criveller, General Manager of the CGR Group, and Mario Moretti, CEO of Moretti Forni. CGR Group is a solid and ever-evolving player in the food service industry: over 370 locations, 30 years of casual dining experience, and…
Moretti Forni brings the future of baking to Pizza Expo Las Vegas 2025 NEWSBy Ufficio Stampa20 March 2025Leave a commentMoretti Forni brings the future of baking to Pizza Expo Las Vegas 2025 From March 25 to 27, Moretti Forni will be at Pizza Expo Las Vegas, the most important pizza industry event in the U.S., held at the Las Vegas Convention Center – West Exhibit Hall. A can’t-miss event to discover the latest technologies…
Chain Reaction – Pizzium x Moretti Forni at SIGEP 2025 MISCELLANEOUSBy Tommaso Buldrighini13 March 2025Leave a comment65 locations, 2.8 million pizzas served in 2024, €53 million in revenue. Today, we share the interview with @AlessandraProvasi, Commercial Director at Pizzium, and Mario Moretti, CEO of Moretti Forni. Pizzium has redefined the Neapolitan pizzeria concept, an idea born in 2017 from Nanni Arbellini and Stefano Saturnino, two entrepreneurs who identified the Neapolitan pizza…
Neapolis 6 and the “Renaissance” of Neapolitan Pizza in Urbino’s Old Train Station #RoadToSmartBakingBy Tommaso Buldrighini12 March 2025Leave a commentA venue looking to the future thanks to conscious choices and consistently perfect baking Stepping into La Locanda della Stazione is like travelling back in time, immersing yourself in the charm of an era when this place welcomed travellers on their way to Urbino. Decommissioned in 1987, the station still retains its authentic character, carefully…
