Aubergine parmigiana without frying RECIPESBy Ufficio Stampa1 September 2022Leave a commentOfficially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet very tasty ingredients all made in Italy. We have made a small variation to the traditional recipe, that makes the dish much lighter: instead of frying the aubergines, we cook them in S series. The…
Oven-Baked prawns and squid fish skewers RECIPESBy Ufficio Stampa1 July 2022Leave a commentA light, tasty and easy-to-prepare main course, the oven-baked fish skewers can be prepared in many ways. In this recipe, S series, thanks to the perfect heat balance, ensures that every part of the product is cooked evenly, with a crispy and dry breading. Let’s see all the steps: Oven-baked fish skewers au gratin INGREDIENTS…
Conventional baking in the kitchen – Aurora Mazzucchelli MISCELLANEOUSBy Ufficio Stampa17 June 2022Leave a comment“The oven is able to decide for itself how best to proceed with cooking, with a sensitivity that is usually only human” After Franco Aliberti and Igor Macchia, the new protagonist of our in-depth appointments on baking is Aurora Mazzucchelli, Chef at ‘Casa Mazzucchelli’ in Sasso Marconi (BO), the meeting place between haute cuisine and…
Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach #RoadToSmartBakingBy Ufficio Stampa18 May 2022Leave a commentIt is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North Beach, Australia. After a decade of experience in the restaurant business as a pizza maker, Andrea found himself out of work in 2020. So, he started making pizzas at home for a small circle of…
Conventional baking in the kitchen – Franco Aliberti MISCELLANEOUSBy Ufficio Stampa10 May 2022Leave a comment“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line? To answer these and many other questions, we are launching…
Bolle Pizzeria, the concept that combines pizza and wine in Brianza #RoadToSmartBakingBy Ufficio Stampa10 May 2022Leave a commentHeat as an ingredient to achieve the desired result. “Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of…
Bake with us – Moretti Forni’s online contest NEWSBy Ufficio Stampa4 May 2022Leave a commentMoretti Forni is organising “Bake with us“, dedicated to all our users, who have chosen the perfect heat to achieve the highest levels of professionalism and innovation in their business. Until 31th October 2022, every Pizza Chef or Pizza maker, Pastry Chef, Chef or Baker owning a Moretti oven can join the contest and send their SmartBaking recipe trying to…
Wholewheat Roman-style pizza RECIPESBy Ufficio Stampa9 August 2021Leave a commentHave you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In this recipe, the dough long processing is enhanced by serieS’ heat with Dual-Power Technology, which perfectly manages the cooking of the toppings, the pre-baking and the finishing, for a Roman-style pizza that will make you…
