Located directly on the Adriatic coast in Porto Potenza Picena (MC), the Natural Village Resort is a hospitality success story built on evolution. The property has been operating for over twenty years, but it was in 2023 — when it became part of the South Tyrolean Rubner Group — that a renewed vision took shape: a resort capable of bringing together hospitality, local identity, and gastronomic quality into one seamless experience, under new management led by Director Alessandra Mori and F&B Manager Fabio Mancaniello.

Pizza at the Resort: a versatile product for every guest

At the Natural Village Resort, pizza is designed for a diverse audience, families, Italian and international visitors, guests with different expectations but one thing in common: the pursuit of quality.

The offering strikes a careful balance. "A product that sits between Roman and Neapolitan," explains Mancaniello — one that speaks to a wide range of palates without losing its identity.

Choosing the oven: when technology becomes strategy

In a resort setting, the choice of professional oven has a direct impact on service quality and the identity of what you put on the table.

The decision fell on the S series Icon oven with two Multibake decks — a choice reached through both technical evaluation and brand alignment.
"We focused on Moretti Forni because it reflected both our sustainability goals and our performance needs," says Mancaniello.

Sustainability — a value deeply embedded in the resort's identity — goes hand in hand with performance. Because in a high-intensity seasonal service, professional baking technology must deliver reliability, every single time.

The Real test: peak service hours

During the summer season, particularly between June and August, demand rises sharply and service concentrates into just a few hours. With their previous oven, Mancaniello recalls, "there was a loss of power at maximum peak." With the S series, everything changes: "At peak moments, the oven is always reliable."

That means continuity. It means being able to guarantee the same quality pizza from the first to the last, even when the pace is at its most intense.

The Pizza Chef's perspective: control and operational confidence

Alessandro Bellone, the resort's Pizza Chef, describes the day-to-day reality.

The oven is used across a range of applications: individual pizza, tray baking for events, and aperitivo preparations. "The main production is classic 33-centimetre pizza," he explains — but the real strength lies in the versatility of the two Multibake chambers.

During evening service, especially at peak hours, output reaches significant numbers: between 120 and 160 pizzas in around 3 hours. In this context, the oven becomes a tool that simplifies the work.

"The product comes out well, consistent, right to the end." And crucially: "You don't need to watch it constantly — it always responds well."

This is where smart baking technology makes a genuine difference: less operational stress, greater control, and higher perceived quality.

The ability to monitor and control the oven remotely via the SmartBaking App also helps optimise timings and better organise the working day.
"We can switch it on before we arrive and find it already at temperature," says Mancaniello.

The oven is also intuitive and easy to read, straightforward to use even for less experienced staff.

The oven as the "Perfect Colleague"

We close by asking Fabio: "If the S series oven were a person, what kind of person would it be?"

"If the Moretti Forni S series were a person, it would undoubtedly be a reliable professional, always performing at its best. The kind of colleague we all dream of having. In my mind, the S series is not just a piece of equipment, it's a true partner that helps us achieve the final result.

We work for our guests, with the goal of giving them a complete holiday experience. Whether that's a sunset over the sea, a great dinner, or a perfectly baked pizza — in all of this, the S series supports us every day, helping us maintain quality and consistency across every single service."

Some people leave for a summer and stay for a lifetime. Daniele Rigoni, from Biella in Piedmont, came to Lithuania for love. Ten years ago.

Today he lives in Vilnius, speaks Lithuanian, and is a husband and father. Above all, he is the heart and soul of Zio Rigo, a pizzeria that opened in May 2024 in the Šnipiškės district of the Lithuanian capital. Not in the most touristy area. Not in the old town. But in the neighbourhood where he chose to put down roots.

From Project Manager to Pizza Chef and Entrepreneur

Daniele did not start out in the world of dough. He worked in hospitality, then as a project manager at an international company. But something was missing.

The turning point came in 2020. In his Šnipiškės flat, he began studying dough. He tried, failed, and tried again. Self-taught at first, he then returned to Biella to refine his technique with professionals he admired, gaining further experience in a food truck.

His passion grew alongside the realisation that Vilnius was missing something different. "I could see that pizza here was completely lacking the quality I was looking for."

Not pizza overloaded with random toppings, but contemporary pizza built on balance. A considered product.

Choosing the oven: consistency and quality control

In a project like this, the choice of oven becomes a true statement of intent.

At first, Daniele was working with an old oven. "There was no consistency." For a high-hydration contemporary Neapolitan pizza like his, that was a serious limitation.

His encounter with Moretti Forni came at a trade expo in the Baltics. It was not an ideological choice, but a technical one.

The key concept: thermal stability.
Today, the restaurant runs on a S series (steel finishing), with a Fastbake chamber for contemporary pizza and a complementary Multibake for other productions, including toppings.

The difference is felt every day, especially during peak hours. At weekends, service is rushing. "Last Saturday I was fully booked from opening until ten, non-stop. Here, people eat pizza at any time of day."

At the busiest moments, they reach 300 pizzas, up to 400 including takeaway.

In these conditions, consistency is an absolute necessity.

Daniele has also worked with a wood-fired oven, and the comparison is striking: "If I compare it in terms of ease of management — S series it's five times easier to maintain baking consistency."

This also becomes a tool for business growth. "With this oven, you can teach anyone. No need of rotating the pizza, it bakes perfectly."

In a young restaurant, with a team growing alongside the project, the ability to delegate and standardise is essential. Technology does not replace the operator's skill — it supports it.

What's more, Daniele shares, the steel finish fits perfectly with the Nordic-industrial design of the space. Clean and essential.

Italy in the Baltics, Without Nostalgia

The clientele at Zio Rigo is young, curious, and international. Many have travelled to Italy and are looking for the real thing.

Others arrive with provocations — like the pineapple debate. Daniele does not flinch.
"If an ingredient is considered and makes sense, you can play with anything. We are not stuck in the cooking of ninety years ago."

He guides the experience bringing a gastronomic culture that is open to change.

Because reimagining pizza does not mean betraying it. It means having the right tools to turn a vision into a new reality.