Baking News

At Porto Potenza Picena, the resort's food concept is rooted in local tradition and finds in Moretti Forni technology a decisive partner for consistency, speed, and sustainability.   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."

n the capital, Vilnius, Daniele Rigoni tells us the story of his restaurant     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.

From 24 to 26 March 2026, Moretti Forni will be taking centre stage at Pizza Expo Las Vegas, the most important international event dedicated to the world of pizza in the United States. Join us at the Las Vegas Convention Center – West Exhibit Hall, Booth #643, the meeting point for professionals, operators, and pizza chefs seeking the most advanced baking technologies.​ ​ For the 2026 edition, Moretti Forni is bringing a packed schedule of live cooking shows, featuring some of the most acclaimed voices in contemporary pizza. Each day, a new line-up of guest chefs will share their styles, techniques, and visions of what pizza can be.​ ​ Opening the programme is Richi Ourichian, with a focus on pala and tray pizza. He will be followed by Carlo Luciano, while Niccolò Scaglia will take the stage for a special session dedicated to pala-style pizza. Anthony Falco will bring his New York-style expertise, alongside the interpretations of Anthony Iannone, Juan Carcamo, and Lorenzo Manzotto.​ ​ The true stars of the stand will be our ovens, each designed to meet the needs of every production format:​ ​ serieS, the modular electric oven combining energy efficiency, precise baking control, and outstanding versatility across different pizza styles;​ Neapolis, the dome oven delivering power, reliability, and consistent performance — ideal for all types of round pizza, including styles that require high-temperature baking;​ serieT, the conveyor oven built for speed, operational simplicity, and continuous production, perfect for high-volume productions.​ ​ We will also be present at the International Pizza Challenge, where every year hundreds of pizzaiolos from around the world compete across a variety of categories. ​In this area, the serieS and Neapolis ovens will be available to competitors, offering consistent performance, precise baking control, and the utmost reliability to support pizzaiolos throughout the competition rounds.​ ​ We look forward to welcoming you in Las Vegas to experience the future of professional baking together.

From Forlì to Cesena, Renam Asirelli’s project grows with Neapolis oven   La Marì was born from family experience and the passion of Renam Asirelli, who, after working alongside his father in the Marì d’Otello pizzeria, a historic venue in Forlì, chose to evolve that project into his own personal vision of contemporary, research-driven pizza. After a career as a professional rugby player in Italy’s Serie A, he decided to embark on a path in the restaurant industry.The name remains the same, La Marì, a tribute to his grandmother Maria, reflecting the soul of the restaurant: rigorous technique and top-quality ingredients in an informal and welcoming environment. Today, Renam operates two locations, one in Forlì and one in Cesena, consolidating an expansion built on quality, consistency, and a strong identity.     When the oven becomes an essential conditionRenam is clear about the choice of oven: “We chose Neapolis in our venues because it is an extremely high-performing equipment that allows us to reach the temperatures we need to develop a pronounced ‘cornicione’.” With such a highly hydrated dough, heat consistency is essential. “We always have the guarantee of a stable product, even when the workload becomes significant.” And the volumes are considerable, between 600 and 700 pizzas over the weekend, ca. 300 pies on Saturday night alone. Here, consistency in baking is both a technical detail and an essential requirement.     Performance and managementRenam had already tried other solutions, but with Neapolis, in the 9-pizza version chosen for both venues, he found the right balance between power and simplicity.  “The advantages compared to other models we tried previously are ease of use, simple maintenance, consistent and even baking.” For an expanding brand, staff training also becomes strategic.“It is an oven that is very manageable for the operator: it requires less training and new staff can be integrated quickly.” In a fully electric location, energy efficiency is another decisive factor: lower operating costs and greater control. Alongside Neapolis, La Marì also uses also the S series S120 and iDeck ovens for complementary processes, such as pan pizza or gluten-free products, and using the Refining® process for double-baked products.     A pizza that changes with seasonsThe philosophy is clear: absolute respect for seasonality, rigorous selection of the finest ingredients, and processes designed to enhance every component.  The dough is highly hydrated, developed to create a high yet light ‘cornicione’, with a complex aromatic profile. The menu changes at least four times a year. Seasonal pizzas become the manifesto of this research work. Atena, with Parmesan fondue, fried and dried violet artichokes, mild salami, and saffron mayonnaise, expresses the ability to balance technique and intensity.  The menu also includes a wide selection of vegetarian and vegan options.     A vision looking aheadThe goal is clear: to grow. “I would like there to be a Marì in every city in Italy.” Forlì and Cesena are only the beginning. And when it comes to technology, there is no doubt: “We will certainly use Neapolis, which I define as a high-performing, efficient, and easy-to-use oven.”

17 locations in Italy, 800,000 pizzas baked, 500,000 burgers served, 300,000 bruschettas and over 1,200,000 pints of beer poured.​ ​ Today we share highlights from the interview with Paolo Branchetti, founder of GiustoSpirito, Massimiliano Barca, Operations Manager, together with Mario Moretti, CEO of Moretti Forni.   Founded in 2010 in Rubiera, GiustoSpirito combines an artisan brewery and restaurant into a single format.​A business that has grown steadily over time and now counts 17 brew-restaurants across Emilia-Romagna, Lombardy and Romagna, with a strong identity that blends beer, Italian cuisine and conviviality into a unique experience.     What is your product philosophy?​P. Branchetti: We are an artisan brewery with a strong focus on quality. Our beer is neither filtered nor pasteurised, so it’s a product that must be stored and handled with great care. Everything related to food – pizza, burgers, dishes – follows the same philosophy: high-quality products, as artisanal and distinctive as possible, just like our beer recipes.     How did you choose Moretti Forni?​P. Branchetti: Over the years we tested many solutions: stone top, stone bottom, heating elements, different systems. Only about six years ago did we find the definitive solution. We mainly use S series for pizza and T series for other products, because we don’t do pizza alone: we also prepare burgers, meat and full restaurant dishes. Oven versatility is essential.     What role does technology play in managing a chain?​M. Moretti: Two elements are crucial: ease of use and repeatability. Technology must allow every operator to achieve the same result in a short time. The complex part is handled at company level. This way, people working in the restaurants can use the equipment easily. It’s also essential to be able to remotely monitor the equipment and intervene from a distance, to always guarantee the same level of quality.     How important are people in your model, and how do you balance quality and quantity in a chain?​M. Barca: People are central. Standardisation is essential, but without people who believe in the project and work carefully every day, it doesn’t work. Quality comes from the product, but also from the people who prepare it. ​ As for balancing quality and quantity, you need two things: procedures and people. Everything must be written down and replicable, but you also need people who put it into practice every day – along with, of course, high-quality ingredients.

How Roberto Franzoni stood out with quality pizza in Latvia   Bella Napoli opened in March 2024 in the centre of Riga, between the Old Town and the elegant Art Nouveau districts, in one of the most vibrant and international areas of the Latvian capital. Here, tourists, Nordic professionals, and an increasingly quality-conscious local clientele come together.We meet Roberto Franzoni, the owner of the pizzeria: “My story in Riga began over 25 years ago. I moved here when my son was born.”Roberto came to the restaurant business after an entrepreneurial career in real estate and marketing. There was no family tradition, only a passion for Italian cuisine and a simple initial idea: a small pizzeria that could grow over time. Within just a few months, however, the project took on a more ambitious scale.     The choice of the Neapolis oven With continuous opening hours from 12 p.m. to 10 p.m. and peaks of 50–60 pizzas per hour, the oven was a decisive choice. Roberto entrusted Moretti Forni and the Neapolis 6 after observing its performance in person.“I watched it carefully in operation at another restaurant and came to the conclusion: this is the oven for us.”The consistency ensured by its tireless power is the key element.“Even though it stays on all day, it always maintains consistent quality.”And on the busiest evenings:“The way it reacts when it starts handling many bakes one after another… the oven responds perfectly.”Stable temperature, uniform results, identical quality from the first to the last pizza.Neapolis guarantees the performance customers expect, with the cleanliness and ease of management of an electric oven.     The number one pizzeria in Riga “We created a pizza that sits in between, a bit crispier, but it’s not Roman-style and not as voluminous as contemporary pizza.”Bella Napoli positions itself as a gourmet pizzeria focused exclusively on pizza, with ingredients almost entirely imported from Italy.“I have excellence — for me, that is the standard.”Today, it is the number one pizzeria among more than 1,500 restaurant businesses in Riga, and its inclusion in the 50 Top Pizza Europa 2025 further strengthens its prestige.     The vision of a new business During SIGEP 2026, at the Moretti Forni stand, Roberto discovered the potential of the T series and shared his clear idea:“I would like to create a format that can be replicated quickly, that is standardised, with the great advantage of having staff who are not highly specialised yet can always deliver an excellent product.”A selection of signature pizzas starting from high-quality pre-baked finished with the Refining® process, with centralised production and scalable development.   We ask him: If you could go back, would you make the same choices again? Roberto answers firmly: “Absolutely!”    In Riga, Bella Napoli has become a benchmark thanks to precise choices: raw materials, entrepreneurial vision, and an oven capable of guaranteeing precision, consistency, and reliability, day after day.

Over 212 restaurants across 10 European countries, more than 20 million pizzas served in 2025, and revenues exceeding €540 million. ​​Here’s an excerpt from the Chain Reaction interview with Mario Moretti, CEO of Moretti Forni, Stefan Höllen, Chief Supply Chain Officer of L’Osteria and James Elliot, Founder of Pizza Pilgrims. ​​Founded in 1999 in Nuremberg, L’Osteria has transformed the idea of Italian cuisine into an international casual dining format: extra-large pizzas, fresh pasta made in-house, and an atmosphere inspired by the traditional Italian osteria, designed for a global audience. ​A steady growth path with a clear focus on the future.​​What impact has Moretti Forni technology had on L’Osteria? ​S. Höllen: A few years ago, we ran tests in one or two restaurants using Moretti Forni. The process was quick, and we were very satisfied with the oven quality. We were using the S series in our restaurants. We promptly decided to switch to Moretti Forni. The new technology had a very positive impact on daily operations, which is why we chose to roll it out across all new openings. ​​Why did Pizza Pilgrims join the same group as L’Osteria? ​J. Elliot: Because Neapolitan pizza is still not very widespread in Germany. When L’Osteria asked us to bring Pizza Pilgrims to Germany, it felt like going back ten years to London, when Neapolitan pizza was something new. It’s a new challenge, and it’s exciting. ​​What does it mean to be a partner to major international chains like these? ​M. Moretti: It doesn’t just mean supplying technology. It means supporting the customer from the very beginning, during installation and throughout the entire relationship. It means listening to their needs and responding quickly to operational challenges. The added value is service: the ability to step in promptly and support the customer at every stage.

How the T series conveyor oven inspired a successful business model   GEP, short for Genuine Esposito’s Pizza, was born from an intuition – or rather, from a very specific moment. “The idea came from one of the three partners, the Esposito brothers, during a challenging period for another company within the group,” explains Luca Apolloni, General Manager. “They decided to diversify, bringing the skills developed over ten years in trade into a new project. And as true Neapolitans… what could they choose, if not pizza?” From the very beginning, the goal was clear: to create a high-quality product with a more modern, efficient management model. Careful analysis of food industry trends led to a simple but powerful observation: we have less time, and fewer people willing to take on a demanding role like that of a pizzaiolo. That insight sparked the project. In 2024, GEP was launched in Ancona as a production lab dedicated to pre-baked pizza bases, both for wholesale and retail. Soon after came the natural question: why not top them as well? This step marked the real take-off of the retail division, now at the heart of the brand’s evolution.     A forward-looking format with maximum customisation   The pizza shop is compact – just 28 sqm – yet impressive in terms of output. “We managed to produce over 300 pizzas on a Saturday, with three people plus one delivery driver.” The result comes from strong organisation and a carefully chosen model: a hybrid dark kitchen, inspired by Northern European concepts. Customers do not enter the shop. Orders are placed via app or an outdoor kiosk facing the street. The entire menu is available there, with a strong focus on personalisation: “Every pizza can be customised by adding or removing ingredients. Maximum flexibility.” Once the order is placed, kitchen monitors manage timing and workflow. Everything is digital: no paper, no transcription errors. “We eliminated downtime. We produce more, in less time, with less effort.” Daily production figures confirm the efficiency of the model: around 800 pizza bases per day, produced by just 3 people.     Choosing the oven: consistency, scalability and zero margin for error   When a business model depends on high standards, the oven becomes a strategic asset. From the start, GEP relied on T series conveyor ovens: T64E and TT96E for their location, and 2 TT98E and the new T65E for their lab. Initial awareness came from previous experience. “I had used P series and S series, but I had never seen a conveyor oven like this before. After participating in a Moretti Xperience, I was amazed by the quality of the product being baked. So, I thought: why not try it?”   The results confirmed his intuition: “Baking is always uniform. There is no human error: the oven works consistently, starting and finishing exactly when I tell it to. Every product comes out identical to the previous one.”   For multi-location expansion, replicability is crucial: “We want the exact same baking result in Ancona, in Tuscany, or wherever we open next. T series gives us that certainty.”   Technology adds an extra layer of control and peace of mind: “Even when I’m not in the lab, I can see everything from the SmartBaking App: which programme is being used, how the oven is baking, energy consumption. I can set different programmes for each dough and format.”   The oven also simplifies staff training: “It’s fully customisable. The operator selects the programme, confirms it, and the oven does the rest. It’s intuitive, fast, and signals when the target temperature is reached. It’s a huge help.” Asked to describe it in three words, the answer is immediate: “Uniform, efficient, easy.”     A pizza for everyone: a shared vision At the heart of GEP’s philosophy is sharing. “Pizza is made to bring people together. We wanted everyone to be able to eat here.”   Alongside the classic dough, the menu includes: Gluten-free pizza, produced on a dedicated TT98E T series Low-carb options Multiple formats to suit different preferences, from the classic round pizza to the baciata – “a closed pizza where the two edges meet.” When it comes to toppings, Italian preferences remain clear: “Margherita always comes first. Right after that is our Carbonara, one of our most loved pizzas.”   Between e-commerce, retail and the future of the brand   Today, GEP operates physically in Ancona and in Tuscany, in Figline and Incisa Valdarno (Florence), and runs its own online store. The vision is clear: “I believe physical shops will support e-commerce, not the other way around. The stronger the brand perception becomes, the more online sales will benefit.” The project continues to evolve, balancing retail locations, production labs and a concept built on technology and scalable quality. And for those looking to follow a similar path, there is one final piece of advice: “Never stop at the standard. The foodservice world can reach new horizons. We can always raise the bar of our ambitions.”