Category Archives: #RoadToSmartBaking

An all-day dining format built on quality ingredients, perfect baking, and atmosphere across three locations in the Eternal City Growing in the centre of Rome is a matter of identity, consistency, and the ability to build a recognisable project in one of Italy's most complex and competitive markets.   DEROMA was born from exactly this ambition. Today it spans three addresses, all concentrated in the heart of the city — between the Trevi Fountain and Piazza di Spagna. "We're practically facing each other," says Mario Iello, pizzeria manager. "Gran DEROMA and DEROMA – Farine Romane are 20 metres apart. Piccolo DEROMA is about 200 metres from the others. All in the heart of the capital." The original location, DEROMA – Farine Romane, focuses on contemporary Neapolitan pizza: high-hydration doughs baked in the Moretti Forni Neapolis oven. Gran DEROMA, opened later, shifts the focus to Roman-style pizza — crispier, with different baking times — using the S series oven. The same baking technology is used in the most recent addition, Piccolo DEROMA, which brings the Neapolitan offering into a more compact space.   Volume and consistency: baking at scale in Central Rome In the centre of Rome, numbers matter. "You might do 200 pizzas one day, 300 the next," explains Iello. "But after twenty years working with other ovens, baking on these is effortless. They genuinely simplify your life; you put the pizza in and work with complete peace of mind." "If I had to recommend it to a colleague, I'd say: go for it. It makes your work easier and gives you a perfect product, every time. You have to try it to believe it. Once you do, the answer is yes."   Three locations, one hospitality vision The goal is clear: to offer a complete experience, carefully crafted in every detail, where atmosphere and food work together seamlessly. "These are exclusive spaces," says Iello, "with high-quality products and attention to every detail." The concept operates across multiple layers: pizza, kitchen, and service throughout the entire day.It is a space designed to be lived in from breakfast through to dinner, with an interior that blends distinctive design and an elegant contemporary-retro aesthetic. Neapolis and S series: Two Ovens, Two Identities The pizza operation across all three DEROMA locations revolves around Moretti Forni technology. At DEROMA – Farine Romane, a Neapolis 9 is installed open to view behind the counter. The other two venues each run S series ovens. Each oven corresponds to a specific product and style. "On the Neapolis, we work with contemporary Neapolitan pizza," says Mario Iello. "It's a reliable oven, holds temperature even under pressure. It's a Ferrari!" At the original DEROMA, the Neapolis sets the pace. High temperatures and baking times of between one and one and a half minutes: the ideal setup for highly hydrated doughs producing a contemporary pizza with a pronounced crust and light structure. "When 40 or 50 people walk in at the same time, you need the oven to respond in exactly the same way every time. And Neapolis does that." Iello emphasises. In central Rome, where footfall is unpredictable and peaks arrive without warning, this consistency becomes essential. Gran DEROMA takes a markedly different approach. Here, a S series S100E with a Multibake chamber works to a different balance. "We're at around 330–350°C," explains Iello, "with baking times of two to two and a half minutes." The difference shows immediately in the product: a Roman-style pizza that is drier, crispier, and requires a different approach to baking control and moisture management. Piccolo DEROMA returns to the Neapolitan offer, with a technical adaptation for a more compact space. The oven of choice is a S series S50E with two Fastbake chambers, a tailored solution delivering exactly the right power output for this style of pizza.   Total Baking Control: Smart Technology in Action One of the most striking aspects of Iello's operation is the level of control he maintains. Management is rarely static, it is dynamic, responsive, and precise. Features such as Power-Booster Technology become operationally essential tools, particularly during peak service. "Sometimes all the pizzas arrive at once. You need an immediate boost and with the booster, everything runs smoothly," says Iello.   At the same time, Eco-Standby Technology allows energy consumption to be optimised during quieter moments, keeping the oven ready without waste.   An all-day format built to last DEROMA has developed an all-day format that spans the entire day and builds a coherent offering: where bakery, kitchen, and pizza coexist within a single, consistent vision.   "We'll be opening again nearby," Mario tells us. Steady growth, with a precise and recognisable direction. Right in the heart of Rome.

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 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.”

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.

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.”

Degusto was founded in Umbertide in 2018 thanks to an intuition by Alessandro Amico and his wife Romina, who at the time were working in the social services sector.Their growing passion for doughs led them to completely change their lives, and to choose two Neapolis 9 ovens for their very first pizzeria.   Just a few years later, in the summer of 2024, Aromi opened in Bastia Umbra: a natural summer extension of their original project. After years of using Neapolis and testing its reliability under pressure, they chose the Neapolis 9 once again.   The vision has remained unchanged from the beginning: creating a pizza rooted in tradition yet forward-looking, with carefully selected toppings, premium ingredients and meticulous attention to detail that truly defines their style.   And this vision has brought remarkable results: Featured among the “Best Pizzerias of 2025” by Dissapore and Garage Pizza Listed as “Excellent Pizzerias” in the 50 Top Pizza 2025 guide Recently awarded ‘Due Spicchi’ by Gambero Rosso   “We aim for a product of genuinely refined quality, but we remain a pizzeria accessible to everyone,” they explain.“We don’t want to be a formal or intimidating venue — we want a friendly place where people feel welcome.” Their customer base reflects this philosophy: families, young people, groups of friends.A varied audience looking for a warm atmosphere and a high-quality product. Weekends bring impressive numbers. On Saturdays alone, they bake between 300 and 450 pizzas, reaching 700–800 pizzas over a three-day period.Such volumes require organisation, precision and — above all — equipment they can rely on.   Why they chose Neapolis: a considered, hands-on decision   Before purchasing their oven, Alessandro and Romina travelled to observe other pizzerias already working with Neapolis. “We did a lot of research,” they explain. “We visited other pizzerias to test the oven in person and see how it behaved in high-volume environments.” The conclusion was crystal clear:“Neapolis was the oven that best suited our type of product. It was the only electric option able to guarantee real consistency and quality, even under pressure”.   They bake at very high temperatures, above 440°C.“For us, stability is essential. Neapolis loses at most 2 or 3 degrees, even at peak times. It’s precise, consistent… practically unstoppable.” Daily management is equally straightforward: “At first it seems unusual, but its philosophy is simple: the less you touch the pizzas, the better it works. Every batch bakes evenly. There’s no need to turn them.”And there’s one detail that surprises everyone: “It’s incredibly easy to clean. At night we simply close its door, and it cleans itself.”   Neapolis also transformed the staff wellbeing:“With two Neapolis ovens running, the dining area doesn’t overheat. The insulation is excellent, dispersed heat is minimal, and the room stays comfortable.” Energy consumption has also changed dramatically: “Compared to the oven we had before, our energy use has practically halved.” And then there’s the convenience of remote control: “With the SmartBaking app I can manage the ovens from 300 km away — set timers, check temperatures, monitor how the ovens are performing in the other pizzeria. It’s incredibly convenient.”   Dough, toppings and an identity built over time   Their dough is the result of five years of work and fine-tuning. “At the beginning, the product could change even within the same day. Now it’s completely stable: the pizza is always the same.” The result is a modern Neapolitan pizza: crisp on the outside, soft and melt-in-the-mouth inside, with a well-defined aromatic profile. For toppings, the philosophy is simple: premium ingredients, from Italy and beyond. “We use Campania buffalo mozzarella and burrata from Andria, but we also enjoy experimenting with ingredients such as Blue Stilton or Japanese meet.”   Memory and tradition also play a role, as in the Antichi Sapori pizza inspired by Sunday lunch:“Sagrantino-braised beef, a potato cream reminiscent of purée and a Merlot reduction.” Among the customer favourites: Umami d’Autunno, Spicy Boom, Viola in Fonduta and Essenza di Pomodoro, a pizza that uses different textures of the same ingredient.   A Clear Vision for the Future   For anyone planning to open a quality pizzeria today, their advice is straightforward: “Don’t cut corners on technology and equipment. They help us, they save us time and they’re essential to maintaining quality.”   When asked to describe Neapolis in three words, the answer comes immediately: “Precise, consistent and tireless. It never stops.”

At Café Grensen in the heart of Oslo, everything revolves around dough, fermentation, and quality ingredients. For general manager Waldemar Jahnsen, pizza, bread, and fermentation are more than just food – they are the foundation of the café’s atmosphere and guest experience. With Moretti’s Neapolis pizza oven as the beating heart of the kitchen, Café Grensen has become a meeting place where coffee culture, bar culture, and food blend seamlessly into one holistic experience.   A Concept Without a Concept When asked about the concept behind Café Grensen, Jahnsen smiles. “Café Grensen is in many ways a continental café. It’s timeless, and I would actually say we don’t really have a concept. We’re almost concept-free.” For Jahnsen, the goal isn’t to define a rigid theme but to recreate the feeling of European café culture. “I lived for several years in Portugal and worked with Spanish cuisine, but more than anything I love the culture of simply going to a café. The idea is that Café Grensen should be a meeting place – a spot people return to because it feels warm, informal, and inclusive.”   Coffee, Beer, Wine – and Dough as the Golden Thread To be a true meeting place, you need the basics: good coffee, good beer, good wine – and, if you’re lucky, some good cocktails. But when it comes to food, the golden thread is dough. “We care about fermentation – whether it’s sourdough-based sandwiches or Neapolitan pizza cold-fermented for a minimum of four days. Dough is our red line, from cinnamon rolls and Berliner pastries to sourdough bread and pizza. Served with butter, cheeses, cured meats, and small plates, it ties everything together.”   Pizza as a Social Anchor Why is pizza so central to the menu? Jahnsen points to its universal appeal. “Pizza is something everyone likes – whether you’re five or ninety-six. It’s inclusive, and it’s made for sharing. You can order small plates like pata negra ham or mortadella sandwiches, and then share a pizza on top of that. It becomes a fun and social experience.” The bestseller is the Diavola, inspired by Naples – a spicy classic with Calabrese salami. “We also sell a lot of pata negra, the world’s best ham, at a fair price. We want guests to feel just as welcome ordering a black coffee or a beer as they are sitting down for a full meal. Pizza makes sure nobody feels excluded.”   The Neapolis Advantage To deliver pizza at the highest level, heat is everything. “We say: in crust we trust. To make the dough pop, you need the heat,” Jahnsen explains. That’s why they chose the Moretti Neapolis pizza oven. “Moretti was the first to create an electric oven capable of reaching extremely high temperatures. Neapolis gives us stable results, every single time. Gas or wood is fun, but it’s harder to maintain consistency. Neapolis gives us full control.” Design also mattered: “The oven has a nostalgic look, which fits us perfectly. We are a nostalgic café, but also very much in the present. It needs to be efficient and reliable, but also evoke a sense of homeliness.”   A Historic Location with a Low Threshold The name Café Grensen is rooted in the history of the area. “We discovered the old Grensen Kafeen, one of the oldest cafés in the neighborhood, and decided to carry the name forward. A café should lower people’s shoulders – it’s the lowest threshold to enter anywhere. For us, it’s far more important to be a café and a meeting place than a restaurant.” And that’s exactly the feeling guests encounter: soft background music never too loud, a courtyard that Jahnsen calls “one of Oslo’s coziest,” and an atmosphere where it feels natural to drop by for either a coffee or a full pizza meal.   Cozy First – Then Food and Drinks For Jahnsen, the order of priorities is crystal clear: “Number one: it has to be cozy. Number two: the people who work here. Number three: the restrooms. And only number four: the food and drinks – in that order.” He continues: “There are places in Oslo with bad food and drinks, but they’re still full because the atmosphere and the people are great. Atmosphere is what matters most. But when you add top-quality ingredients, professional equipment, and an oven like Neapolis, the experience becomes complete.”   Collaboration with Berg & Dahl Café Grensen’s journey has also been shaped by collaboration. “Working with Berg & Dahl has been a very positive experience. Professional, attentive, and surprisingly smooth compared to other projects I’ve been part of. The cooperation between the construction process, the interior architect, and us as users worked extremely well. Andrei from Berg & Dahl was patient, listened carefully, and helped model the solutions. We felt truly supported throughout.” The entire process took two and a half years, and Jahnsen is proud of the results. “We had time to get things right, and we ended up with solutions that work in practice. For us, the most important thing is that the kitchen and bar are open and personal – there’s no hiding here. Everything is visible, and that’s what creates the atmosphere.”   The Trinity of Café Grensen When asked to summarize what matters most, Jahnsen returns to his “holy trinity”: dough, tomato, and heat. “With San Marzano tomatoes, cold-fermented dough, and the heat from the Neapolis oven, we have everything we need. That’s the foundation of great pizza. The same applies to Café Grensen as a whole: food, drinks, and coziness. If one element falls away, the other two still stand.” And that, perhaps, is what makes Café Grensen more than just a café. It’s a place where warmth – both from the oven and in the atmosphere – is the most essential ingredient.