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…
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…
