A 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 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…
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…
35 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…
65 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…
A 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…
104 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…
How 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…
Natural 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…
What 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…
