Chain Reaction – Rossopomodoro x Moretti Forni at SIGEP 2025 MISCELLANEOUSBy Tommaso Buldrighini19 February 2025Leave a comment104 restaurants in more than 60 countries around the world, 25,000 pizzas sold every day, 140 million euros in revenue. Today, we share the interview with Nicola Sarraceno, CEO of Rossopomodoro, and Mario Moretti, CEO of Moretti Forni. A brand that speaks of Italian heritage around the world: how did you manage to build…
Moretti Forni at Identità Milano 2025: Smart Cooking NEWSBy Tommaso Buldrighini14 February 2025Leave a commentSmart technologies addressing the challenges of foodservice professionals From February 22 to 24, 2025, Identità Milano will celebrate its 20th anniversary with a special edition: “Identità Future: 20 Years of New Ideas in the Kitchen.” A title that perfectly reflects the innovative spirit of Moretti Forni, a long-standing partner of the event, known for…
Chain Reaction – Alice Pizza x Moretti Forni at SIGEP 2025 MISCELLANEOUSBy Tommaso Buldrighini10 February 2025Leave a commentThis year at our new event, Chain Reaction during SIGEP WORLD 2025, we had the pleasure of interviewing the leaders from major restaurant chains that have chosen Moretti Forni technologies. It was a unique opportunity to explore successful stories and the evolution of businesses united by one essential ingredient: heat. Here the insights from our…
A Pizzeria Built Around the Oven: Campana Pizza in Teglia #RoadToSmartBakingBy Tommaso Buldrighini7 February 2025Leave a commentEfficiency, Aesthetics and Precision: Choosing S series Icon as the Ideal Ally Daniele Campana, a genuine guru of ‘pizza in teglia’ – aka tray-baked pizza –, is a true child of the arts who inherited a passion for baking and transformed it into a well-defined mission: to elevate this product excellence. In his hometown,…
Over 30 Restaurants and a Dream Come True: The Vision of Vincenzo Capuano #RoadToSmartBakingBy Tommaso Buldrighini4 January 2025Leave a commentHow foresight and social media took his pizza worldwide When tradition meets innovation, successful stories like Vincenzo Capuano’s are born. Coming from a three-generation family legacy of pizzaioli, Vincenzo transformed the art of pizza into a global phenomenon. From Italy to the Netherlands, his passion for pizza, coupled with a modern vision of the…
S series: the secret of “La Dolce Vita” at the Grand Hotel Da Vinci #RoadToSmartBakingBy Tommaso Buldrighini19 December 2024Leave a commentHow high-quality baking makes all the difference in a 5-star hotel patisserie Since opening its doors in 1928, the Grand Hotel Da Vinci has remained one of the most beautiful and renowned Art Nouveau style hotels in Italy. Beyond its refined architecture and prime seaside location, culinary excellence is one of the cornerstones of this…
From Basilicata to Switzerland: the revolution of organic bread #RoadToSmartBakingBy Tommaso Buldrighini6 December 2024Leave a commentHow Triticum conquered Lugano with cutting-edge ovens and premium ingredients Triticum’s story is one of passion, dedication, and technical skills applied in the world of baking products. In 2023, Francesco Giugliano and Lorenza Pezzillo, partners in life and business, opened a bakery that has since become a reference point in Lugano. Their philosophy?…
The Heart of ‘A Puteca in Florence Beats Strong Thanks to Neapolis Power #RoadToSmartBakingBy Tommaso Buldrighini22 November 2024Leave a commentNatural ingredients and perfect baking: Paolo Ciullo and his pizzeria have won over Florence with quality ingredients and cutting-edge technology. Walking into ‘A Puteca at the end of Via Gioberti in Florence is like embarking on a journey that begins on the streets of Naples and winds along the Arno River. Paolo Ciullo, a…
5 Reasons to Choose a Deck Oven NEWSBy Tommaso Buldrighini8 November 2024Leave a commentWhat makes a pizza, a brioche, or a baguette truly perfect? Is it dough hydration? Proper leavening? The selection of ingredients? It surely is the right combination of all these elements, anchored by one essential ingredient for baking any product to perfection: heat. When properly controlled, heat enhances dough and toppings, otherwise it can jeopardise…
The Secret of Cavò in Senigallia: where technology meets passion #RoadToSmartBakingBy Tommaso Buldrighini6 November 2024Leave a commentWhy choosing S series Icon oven functionality and design When Danila Ercole decided to open Cavò in Senigallia six years ago, she knew it would be an exciting adventure. The idea of combining two passions — her own for baking and pizza, and her partner Max Frezza’s for mixology — became a unique project…
