#RoadToSmartbaking - Segreta, Montreal
Richi Ourichian is the founder and pizzaiolo of Segreta – Pizza al Taglio, a Roman-style pizza al taglio concept in Montréal. Inspired by a documentary on Italian pizza and a formative trip to Rome, he developed a deep passion for high-hydration doughs, cold fermentation, and traditional pan baking techniques.
In 2021, he introduced authentic Roman pizza culture to Montréal, building Segreta around long fermentations (72–96 hours) and carefully sourced ingredients. Originally
trained as a cobbler, Richi transitioned into hospitality through self-driven study and hands-on experience, refining both his technical skills and operational expertise.
For consistency and precision, he relies on Moretti Forni SerieS ovens, ensuring thermal control and repeatable results.
During the Moretti Forni Masterclass, Richi—now a Chef Ambassador for the brand—will share his modern approach to pizza al taglio, focusing on advanced dough techniques,
fermentation management, and optimized baking processes.
#RoadToSmartbaking - Pizzeria ZeroZero39 | Chef Ambassador, Moretti Forni
After nearly 20 years working behind the camera in the world of visual communication, Niccolò Scaglia shifted his career in 2017 to pursue his passion for cooking. He trained in renowned restaurants
and pizzerias across Verona and the Veneto region, developing a strong focus on breadmaking, dough research, and premium ingredients.
In 2022, he moved to California and in 2023 opened his first pizzeria in Anaheim, Orange County, expanding his work into consulting and professional training within the food industry.
Today, Niccolò brings his international experience to the International Pizza Expo as part of the Moretti Forni Masterclass program and serves as Chef Ambassador for Moretti Forni, sharing his technical approach, passion, and commitment to product culture.
#RoadToSmartbaking - Pizza Chef & Founder of La Clásica
Juan Cárcamo is a Salvadoran pizza chef and founder of La Clásica, one of Central America’s most recognized pizza concepts. Based in Santa Tecla, he has built a culinary identity that blends tradition and innovation, elevating pizza to a contemporary gastronomic level in the region.
Under his leadership, La Clásica has been ranked among the Top 50 Pizzerias in Latin America and later entered the 50 Top Pizza World Top 100 — a historic milestone for El Salvador.
His work focuses on dough development, ingredient quality, and technical precision across styles, positioning him as a leading voice in Latin America’s modern pizza scene.
During the Moretti Forni Masterclass, Juan will share his approach to process optimization, dough management, and the strategic use of Moretti Forni technology to ensure consistency, creativity, and operational excellence.
#RoadToSmartbaking - Founder & CEO, Luciano’s Pizza Co.
Carlo Luciano is a first-generation Italian-American entrepreneur and
foodservice professional, founder of Luciano’s Pizza Co.. He began his hospitality
career at 13 and later studied Marketing at Fairfield University before graduating from the Culinary Institute of America.
After working as a chef and general manager, he managed hospitality programs at large-scale venues across the U.S., identifying the need for higher-quality pizza in high-volume foodservice environments.
In 2016, he founded Luciano’s Pizza Co., focusing on par-baked dough systems, optimized production
processes, and consistent premium quality for stadiums,
arenas, and major events — powered by Moretti Forni ovens.
Through customized training programs
and operational expertise, Carlo delivers a scalable pizza model designed to ensure quality, efficiency, and consistency at every service.
#RoadToSmartbaking - International Pizza Consultant
Anthony Falco is a globally recognized pizza consultant,
author, and founder of Pizza Czar: Recipes and Know-How from a World Traveling Pizza Chef. Since 2017, he has worked in over 22 countries, developing acclaimed pizza
programs and supporting independent food businesses worldwide.
Formerly the “pizza czar” at Brooklyn’s renowned Roberta's, he also cooked at Vinegar Hill House and at Pulino's, refining his expertise in wood-fired cuisine and contemporary pizza techniques.
His work has been featured in major international media, including Bon Appétit and The New York Times, and he collaborates with global brands across the food industry.
At Pizza Expo Las Vegas, Anthony will present his vision of NY Style pizza, combining technical precision, cultural insight, and the professional performance of Moretti Forni ovens to achieve consistency
and excellence.
#RoadToSmartbaking – Pizza Chef & Consultant
Anthony Iannone is an international pizza chef and educator with extensive experience in professional kitchens and technical pizza training. Raised in his family’s restaurant business in Long Island and trained at Johnson & Wales University, he has worked in structured culinary environments across the United States and abroad.
He is the founder of North American Pizza & Culinary Academy (NAPCA), established in 2018 in Lisle, Illinois — an academy dedicated to advanced pizza and culinary education for chefs and industry professionals.
At NAPCA, Moretti Forni ovens play a key role in teaching thermal control, workflow management, and product consistency in professional settings.
During the Moretti Forni masterclass, Anthony will present a structured approach to contemporary pizza, focusing on technique, education, and the conscious use of technology in support of craftsmanship.
#RoadToSmartbaking - Corporate Chef Moretti Forni
#RoadToSmartbaking - Pizzeria ZeroZero39 | Chef Ambassador, Moretti Forni
After nearly 20 years working behind the camera in the world of visual communication, Niccolò Scaglia shifted his career in 2017 to pursue his passion for cooking. He trained in renowned restaurants
and pizzerias across Verona and the Veneto region, developing a strong focus on breadmaking, dough research, and premium ingredients.
In 2022, he moved to California and in 2023 opened his first pizzeria in Anaheim, Orange County, expanding his work into consulting and professional training within the food industry.
Today, Niccolò brings his international experience to the International Pizza Expo as part of the Moretti Forni Masterclass program and serves as Chef Ambassador for Moretti Forni, sharing his technical approach, passion, and commitment to product culture.
#RoadToSmartbaking - World Master Chef, Pizzeria ZeroZero39 | Chef Ambassador, Moretti Forni
With over 25 years in the pizza industry, Lorenzo Manzotto began his career
specializing in Roman-style pan pizza before expanding his expertise across
multiple styles, including Neapolitan, contemporary, round, gluten-free, and gourmet pizza through internationally recognized
training programs.
He broadened his focus to the wider art of baking, mastering advanced dough techniques such
as biga, poolish, and innovative fermentation methods, while
operating several restaurants and bakery concepts.
Since 2011, he has been an instructor for the Nazionale Italiana Pizzaioli, a leading training institution in the HO.RE.CA sector holding eight Guinness World Records. In 2014, he joined The World Master Chefs Society in London.
Currently based in Huntington Beach, California, Lorenzo serves as World Master Chef at Pizzeria ZeroZero39 and is a Chef Ambassador for Moretti Forni, sharing his expertise internationally.
