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In the heart of Genoa, Bedin dal 1862 draws on the memory of the first pizzeria licence granted in the city to create a completely contemporary concept.
Chef Andrea Serra has brought that history back to life, transforming it into a format where the offering is built around carefully selected ingredients, in-house preparation and control over every stage of production.

Crunch as a Signature

Contemporary Neapolitan pizza, pan pizza, Roman style ‘pizza in pala’, ‘ruota di carro’, Genoese focaccia and sweet baked goods come together in a deliberately broad offering, with more than forty pizzas on the menu.

At its heart is a precise focus on texture. Andrea explains: “I wanted a dough that was crisp, light and melt-in-the-mouth. My slogan is: ‘Do you know what happiness sounds like? Crunch.’”

Serra aims for a highly aerated structure, with a high crust that is hollow and crunchy inside. This philosophy finds perhaps its fullest expression in the ‘padellino’.

One of the most representative creations is Boccadasse, made with Santo Stefano d’Aveto yoghurt, burrata, Genoese ‘panciocotto’ – an Italian cooked salumi -, toasted pine nuts, basil pesto and ‘Blu del Lavagè’ cheese. The pizza brings together a concentration of Ligurian ingredients and identity and earned Serra the 2025 Palio dei Pizzaioli title in Frascati.

Four ovens, One integrated system

Such a varied menu requires an organisation capable of supporting very different production rhythms and processes. 

At the pizzeria, Neapolis and CORE are in operation; in the production laboratory, around 300 metres from the restaurant, S series and the T series TT98E conveyor oven handle production. Contemporary Neapolitan pizza and ‘ruota di carro’ are baked in Neapolis, while the laboratory produces bases for ‘padellino’, Roman-style pizza ‘in pala’, focaccia, tray-baked pizza and gluten-free products.

T series is used mainly for pre-baking, while CORE is set up for Refining® the bases.

“With such an extensive menu, without the equipment we use, I wouldn’t be able to work at the same pace or maintain the same quality. These technologies also help us work more efficiently and comfortably, while saving time and energy,” says Serra.

Double baking becomes a method

Double baking is one of the central elements of Bedin’s production system: an organisational solution that has become a standardised method for achieving a product with precise, unique characteristics.

“For me, it’s essential. It allows me both to offer a wide variety of products and to achieve precise characteristics in terms of crunchiness, lightness and a melt-in-the-mouth texture.”

The Genoese focaccia is pre-baked, finished with brine and then baked again to preserve its softness for longer. The same principle is applied to the ‘padellino’, whose crisp structure is maintained even after cooling.

Consistency that leaves room for creativity

At weekends, Bedin serves an average of 150 to 250 pizzas in a single evening. At these volumes, precision, organisation and consistency become crucial.

“If you maintain the parameters and the working method correctly, you can produce very high volumes while maintaining the same result,” he explains.

According to Serra, this becomes even clearer when comparing Moretti Forni with other brands he has worked with throughout his career: “The difference really becomes noticeable when, after getting used to a certain level of performance, you work with different equipment: you immediately realise how much consistency, heat recovery and precision matter.”

The system was built progressively. Neapolis was the first addition, followed by S series, CORE and T series.

“The first oven I chose was Neapolis. I tried it during a Moretti Xperience here in Genoa and bought it straight away: it was love at first sight.”

Today, each baking technology has a specific role, allowing Bedin to manage an extremely broad offering while maintaining production continuity and a distinctive product identity.

In Milan, where every square metre can determine the sustainability of a business concept, Glory POP has built its format around the S series S100 Icon, combining a Fastbake and a Multibake deck.

This solution makes it possible to bake two different types of pizza, optimising space and maintaining consistent baking even during the busiest moments of service.

An operational advantage that translates into greater versatility, faster temperature recovery, simplified workflows and the ability to replicate the same quality across different locations and with different operators.

Founded in 2023, Glory POP now has three locations in Milan. In 2026, the concept entered the Gambero Rosso Guide to Pizzerias in Italy with “Due Spicchi”, while also reaching the 50 Top Pizza Italia ranking and winning the “New Entry of the Year” award.

Two pizza souls, one configuration

Gianmarco Michieletto, one of the three partners together with Samuele and Salvatore, explains how the idea was clear from the very beginning: to create a format capable of going beyond the almost exclusive presence of Neapolitan pizza in Milan and offer customers two different experiences.

On one side, the “POP”, their interpretation of contemporary Neapolitan pizza; on the other, the “180 grammi”, thin and crispy.

To make this idea a reality, however, they needed a customised solution:

“We needed a single oven capable of handling two different pizzas, optimising space and making the format replicable even in locations with technical and installation constraints. In Milan, you often come across spaces without a flue, and since we don't serve fried food, we wanted to eliminate as many potential issues as possible.”

This need led to the choice of the S series S100: a configuration with two dedicated and independent decks, designed to meet different requirements in terms of temperature, power and heat transfer.

Fastbake, with ‘biscotto’ stone deck and high temperatures, is used for contemporary Neapolitan pizza. Multibake, on the other hand, provides the versatility needed for crispy pizza and the many other preparations made in the restaurants.

“We had to use a single oven to optimise the limited space we have here in Milan, especially because rent is very expensive and costs are what they are, unfortunately.”

In a city where floor space, rent and the availability of suitable locations can influence the opening of a business, combining two production processes in a single unit means reducing the footprint while increasing the possibilities for developing the concept.

The oven becomes part of the restaurant's identity

“The first thing you see is the pizzeria,” Gianmarco tells us.

For this reason, Glory POP chose the Icon finish, turning the oven into an integral part of the venue's colourful design. The configuration is replicated across the different locations, creating recognisable aesthetic and production continuity.

Consistency during the busiest moments

During the busiest evenings, a single location can produce up to 350 pizzas, including dine-in, takeaway and delivery orders. At these times, rapid temperature recovery becomes essential to prevent the result from changing between the beginning and the end of service.

Gianmarco explains:

“With S series, we can precisely control the top and bottom heat, set schedules and start-up times, use the self-cleaning function and increase the power during the busiest moments.”

He adds:

“Everything that can be measured can be improved.”

The operators' hands may be different, and the product retains its artisanal character, but the dough, settings and production process can be standardised, reducing errors and maintaining the desired baking result from the first pizza to the last.

One oven for everything

S series supports the entire production process:

“We basically cook everything in it.”

This is Gianmarco's answer when we ask what other preparations they use the oven for. Its chambers are used to prepare small focaccias, as well as appetisers, roasted tomatoes, aubergines, courgettes and ingredients for creams and toppings.

The gluten-free offering is also finished in the Multibake chamber, using a dedicated steel tray.

The day starts in the morning with baking bread made from leftover dough thanks to the programmed preheating function:

“We find the oven already at 200°C. The larger loaves are used in the kitchen and for bruschetta, while the remaining ones are given away, making the most of the product and avoiding waste.”

With no other ovens in the kitchen, S series is therefore the true production hub of the locations, for every type of baking.

Growing while preserving the identity

After the first location opened on Via Correggio, the venues in Piazzale Cantore and Via Fratelli Bronzetti followed in 2025. Further openings are already being considered, including locations outside Milan.

As the concept continues to grow, the priority is to preserve the recognisability of both the product and the customer experience at every location.

When asked which feature of the oven has become indispensable, Gianmarco answers without hesitation:

“Standardisation.”

It is what allows Glory POP to protect the identity of its product, support its team and replicate the concept without losing its artisanal character.

A statement that sums up the relationship built with S series: a reliable, measurable and versatile tool, capable of supporting an ambitious project that, in just a few years, has become one of the most interesting new names on Milan's pizza scene.

Moretti is THE ingredient.

Many people first discovered Panificio San Giuseppe after its victory on the Italian TV programme Il Forno delle Meraviglie in 2025. But the story behind this award-winning bakery began much earlier, in 1986, in the Nesima Superiore district of Catania, Sicily.

"My parents opened the bakery in 1986. I've been working here since I was a child, I started kneading dough when I was five or six years old. I literally grew up inside this bakery," says Sebastiano Scuderi.

Today, Sebastiano runs the family business alongside his wife, carrying forward a legacy built over nearly four decades.

"The bakery has been passed down by my parents to me."

That continuity is reflected in the values that still define the laboratory today.

"Tradition, with our family's historic recipes, is at the heart of everything we do. I've introduced innovation, but without losing sight of our roots. We're a neighbourhood bakery, and while we continue to innovate, we remain faithful to the history and identity of our products."

Sicilian grains, stone-milled flours for an all-day bakery

The connection with the local area begins with the ingredients.

"We've focused both on our Sicilian grains and on rediscovering traditional stone-milled flours."

Production runs throughout the day and covers a wide range of baked goods.

"We produce bread, traditional baked pastries, and several styles of pizza, from Roman-style to our own Sicilian pizza."

Why Panificio San Giuseppe chose the Neapolis pizza oven

In 2019, the bakery decided to expand its offering by introducing contemporary Neapolitan pizza.

To support this new direction, Sebastiano chose the Neapolis professional pizza oven.

He first discovered it during a professional course organised by a Moretti Forni dealer.

"That's where I first saw it, and I knew it was the right choice."

His decision was driven by first-hand experience.

"I'd already worked with Moretti Forni's serieS oven and had been impressed. When I saw Neapolis, I tried it... and then I bought it."

Today, Neapolis is used primarily for the afternoon and evening pizza service.

"We serve contemporary Neapolitan pizza from 4 pm until 10 pm."

For Sebastiano, the oven's greatest strength is its baking performance.

"I've worked with many electric ovens, but Neapolis is the one that most faithfully recreates the baking of a traditional wood-fired oven."

It's an opinion built on years of professional experience.

"I've worked in different kitchens and used many other ovens. There's simply no comparison."

According to Sebastiano, it's the oven's construction that makes the difference.

"Neapolis is made of refractory stone, which delivers incredibly precise baking. It's also built with the perfect chamber height. It's the ideal oven for contemporary pizza."

Consistent baking performance, even during peak service

Weekends are particularly demanding for a business focused mainly on takeaway.

"In just two and a half hours, we bake around 150 pizzas."

Even during the busiest shifts, the oven keeps stable temperatures and consistent baking.

More than a pizza oven

Although Neapolis was chosen for contemporary Neapolitan pizza, it is used throughout the bakery.

"I've baked naturally leavened bread in it, as well as traditional Catania bread rolls, ‘panuzzi’."

Over time, it has also been used for other preparations.

"I even roast aubergines and other vegetables directly on the deck."

Versatility is one of the features Sebastiano values most.

"Absolutely, it's an incredibly versatile oven."

Easy to use and energy efficient

One of the biggest advantages has been its simplicity.

"If I had to rate it, I'd give it top marks. Compared with a wood-fired oven, there's simply no comparison."

Energy consumption has also exceeded expectations.

"To be honest, I haven't noticed any increase in our electricity bills. That's one of the first questions people ask me, but I genuinely haven't seen any difference."

According to Sebastiano, one of the reasons is how quickly the oven reaches operating temperature.

"In about an hour, an hour and twenty minutes at most, it reaches temperature and then maintains it effortlessly. Thanks to the thick stone lining, it retains heat exceptionally well."

Growing recognition while staying true to its roots

Winning Il Forno delle Meraviglie brought significant visibility, introducing Panificio San Giuseppe to an audience far beyond its local neighbourhood.

Yet despite the recognition, the bakery has remained true to its identity: a family-run business founded in 1986, deeply connected to its community and guided by the same philosophy ever since.

Innovate, experiment and looking into the future without losing touch with their roots.

In Senigallia, the rhythm of hospitality changes with the seasons. During the summer months, customer flows increase, service hours extend and maintaining consistency becomes an essential part.

Located on the seafront of this vibrant town in the Marche region, Scalo Zero was created around this very challenge: an all-day restaurant operating from breakfast through to after-dinner service, designed to deliver a seamless experience.

The project was launched in 2022.
"Scalo Zero started as a challenge," explains Simone Pongetti, the venue manager. 
"We already owned two restaurants in Senigallia and asked ourselves: why not open a third one and make it a pizzeria? 
It was something we had never done before."

During summer season, service intensifies significantly. On peak Saturdays, the restaurant handles substantial volumes for many consecutive hours.

"On a busy summer Saturday evening, we can produce around 400 pizzas," he says. "The restaurant may stop briefly and then immediately restart."

In such a demanding environment, high-performance baking technology becomes essential to ensure service continuity, smooth management of peak shifts and consistent product quality throughout the day.

To support this complex production model, Scalo Zero chose the S series oven.
The decision initially came from recommendations within the local foodservice professional community.

"I'd heard very positive feedback from other restaurateurs," says Pongetti. "When we visited Moretti Forni and tested the oven ourselves, we immediately realised it was on a completely different level compared to the oven we had previously used."

The restaurant customised the oven with two Fastbake and one Multibake deck.
This setup allows different products to be baked simultaneously while maintaining precision and consistency.

The two Fastbake chambers are dedicated to high-hydration contemporary pizza, while the Multibake is used for the Refining® process of pan pizzas and stretched pizza styles.

"We prepare them in our production lab," explains pizza chef Nunzio Moio, "and then complete the baking process here just before service."

One of the aspects that stands out most in Nunzio's experience and Neapolitan pizza background is the simplicity of managing the oven during service.

"I trained on wood-fired ovens," he explains, "which are demanding and require a great deal of time and attention. With S series, everything becomes much easier."

Consistent baking performance becomes especially important during periods of maximum workload.

"Once the pizza is inside, you may rotate it once if you want. Otherwise, you simply close the oven, and the baking remains even and uniform."

During peak hours, the Power-Booster function helps the oven maintain stable performance even under pressure.
Alongside this, the Eco-Standby function reduces energy consumption during quieter moments while keeping the oven ready for immediate restart.

"The Booster is fundamental," says Moio. "During the busiest shifts it increases deck heat and keeps everything running smoothly. The standby function is equally valuable during slower times because it preserves heat inside the oven."

Nunzio also highlights another key challenge for modern pizzerias: staff turnover.
"Training a new team member on this oven is very simple because it's intuitive and delivers consistent baking results."

Scalo Zero's menu is built around multiple pizza styles.
Alongside contemporary pizza, guests can enjoy ‘stirata’ – similar to pizza in pala - and pan pizzas, with offerings that evolve according to seasonality and customers.

"We use local ingredients, including the flours for our doughs," explains Pongetti, "but as a chef I enjoy exploring recipes from all over Italy, bringing flavours from Palermo, Veneto or Rome onto a pizza."

Nunzio confirms that customer preferences are also evolving.

"Our ‘stirata’ is the signature pizza," he says. "However, pan pizza is growing rapidly and customers are showing enormous appreciation for it."

Several signature pizzas remain central to the menu, including the Diavola Calabra, topped with 'nduja, stracciatella and olives, and the Tajamare, featuring seafood on a tomato base.
"Another best seller is the Scarpetta, with slow-cooked tomato, cream and 120-month-aged Grana cheese shavings."

On the Senigallia waterfront, Scalo Zero has developed a fresh and forward-looking approach to hospitality, combining vision, technology and quality.

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 Iengo, 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 Iengo. "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 Iengo, "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 Iengo. "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." Iengoemphasises.

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 Iengo, "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 Iengo'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 Iengo.

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.

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.

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 condition
Renam 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 management
Renam 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 seasons
The 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 ahead
The 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.”

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.

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:

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:

“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.

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.”

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.

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.

In the heart of Fabriano, among the streets of a city where tradition is a way of life, a project born from a visceral need took shape: the desire to share a passion. This is how Silvia Ciccolini created Cicci Pizzeria, a place where pizza becomes both research and vision.

Her journey began almost by chance at 19, in a local pizza-by-the-slice shop near home. “I knew the girls working there, and I started almost as a joke.”
After 10 years in that same pizzeria, came the turning point: France.
“In 2019 I moved to France. I tested myself in hospitality: kitchen, pizzeria… everything in another language.”
An experience that shaped her deeply: “I met so many people, different cultures. I’ve always believed there’s something to learn from everyone.”

After three and a half years in French restaurants, Silvia returned to Fabriano and decided to open her own place. In September 2024, Cicci Pizzeria was born.

“I developed this dough on my own. Nine months of experimenting and retesting until I reached the product I wanted: a digestible pizza. And above all, I wanted to debunk the myth that pizza is just a cheat meal, you can enjoy it and still feel good.”

The discovery of Neapolis: love at first sight

The choice of oven came after several experiences: “At first, we thought of the S series by Moretti Forni, which I had already used in France. Then one day I tried a pizza baked in a Neapolis oven. I didn’t know what oven was, so I asked the pizza chef, who took me into the kitchen to show me. That’s when I fell in love.”

How does Neapolis perform with your dough? “My pizza turns out really crisp, light and easy to digest. The temperature never drops: I can run a whole service with perfectly consistent heat.”

Even beginners find Neapolis easy to manage: “The guy working with me had never made pizza before. After just a few days he felt comfortable. You don’t even need to turn the pizza, unlike with other ovens.”

A personal pizza with perfectly timed baking

Silvia describes her dough as “my pizza”. It doesn’t follow Neapolitan or contemporary school.
“It has 73% hydration, about 48 hours of fermentation, including 24 hours in biga. We worked on melt-in-the-mouth texture: I wanted a pizza that dissolves in your mouth, almost without needing to chew.”

Baking is at 380 °C for three and a half minutes. “We’re meticulous. Timed. With this bake we get a pizza that doesn’t collapse, the slice has to stand up.”

Silvia admits: “I opened saying I wouldn’t do gourmet pizza. Inevitably I ended up there, because by working with fresh ingredients, making everything ourselves, even the creams, we became gourmet.”

Cicci Pizzeria changes its menu regularly and avoids the usual combinations. “I like to break the rules a little, create daring toppings, but always well thought out. Customers respond positively; they’re looking for something different.”

Among the favourites are:

Neapolis: not just for service hours

Neapolis also supports Silvia beyond service times:
“I use EcoStandby™ mode when there are long breaks between services. And in the morning, with the oven off, I cook cherry tomatoes, courgettes… it stays at 200–250 °C and I can work. Then I switch it on and start with pizzas.”

And when it comes to speed? “It reaches temperature quickly. If I switch it on in the morning, within an hour we’re ready.”

The next goal: Gambero Rosso’s award

Silvia has a clear target: “The Gambero Rosso award (called ‘spicchio’ aka slice). We’re putting all our energy into it. The menu is solid, and now we’re focusing on excellent service: there must be balance between the dining room and the kitchen.”

Her advice for those dreaming of opening a pizzeria? “Don’t rush. Get experience, learn about ovens, put yourself to the test. Really understand what you want to create, and choose the equipment that makes it possible. I recommend going to the Moretti Xperience demo. I knew exactly the pizza I wanted to make, and it helped me find the right oven.”

A name, an identity

Cicci has been Silvia’s nickname for over 16 years. “Everyone would say ‘let’s go to Cicci’, so it just made sense to call it that.” Today, it has become a recognisable brand, almost an extension of her personality: authentic, determined, and endlessly passionate.

In this corner of Fabriano, Silvia has found the oven that enhances her dough. With Neapolis, she has built the perfect balance between precision and creative freedom.

This is Parco Manzoni, a project born three years ago from a clear idea: to create an open, accessible space where relaxation, nature, and cuisine come together in an authentic way.

The venue is run by Marica Nardiello and Dino Stanescu, while the creativity behind the dough is entrusted to pizza chef Andrea Bertozzi, who has built a strong identity through his pizza.
Located slightly off the main tourist routes, Parco Manzoni has earned a solid reputation with a concept that blends seasonal ingredients, local sourcing, and a versatile format that speaks to a wide audience: families, young people, locals, and holidaymakers alike.

Choosing the Right Technology: S series Oven

When the Parco Manzoni project began to take shape, equipment selection became a key part of the concept. The S series oven proved to be the ideal solution to meet diverse and complex operational needs.

“We were looking for a practical oven,” explains Dino,
“something that would suit our limited space and allow us to cook a variety of products – beyond classic pizza – including baked goods and, in future, even panettone. This oven, in my opinion, was the only one that could make it possible.”

The configuration they chose – two Fastbake decks and one Pastrybake with steam function – supports a broad and well-organised menu: from classic pizza to Roman-style pizza “in pala”, including bread and toppings.

Energy efficiency also played a key role:

“We’re located in a park, in a pine grove, so low consumption was important to us. It has features like Eco-Standby™, and once it reaches temperature, energy use is minimal.”

Ease of Use and Reliable Performance

One of the team’s favourite features is how easy the oven is to operate:

“Until recently I was the maître, I’ve only just started working in the pizzeria,” says Dino.
“If I can handle it, anyone can. It’s very simple to use. Once you’ve set the ideal temperature for your product, just programme it, the oven does the rest.”

The integrated tech features are fully utilised too:

“You can connect with your phone using the SmartBaking® App, turn it on remotely, set timers, and manage programmes.”

A Dough that Respects Technique, A Pizza Inspired by the Territory

“The oven’s versatility is incredibly helpful: we can bake both Roman-style pizza in pala and our other pizzas at the same time, even though they need different temperatures. With only one deck, this would be much more difficult.”

Parco Manzoni’s identity is also defined by the product itself: their pizza is made with indirect dough using biga, 64% hydration, and 48 hours of fermentation – all to ensure digestibility and lightness. The result is a pizza that’s crisp yet airy, designed with the local audience in mind.

“We mainly work with local customers,” Dino explains.
“We’ve created a hybrid product that appeals to all palates. It’s a fairly large pizza, with a prominent crust, but still crunchy.”

Among the most popular pizzas are “L’indecisa”: fior di latte mozzarella, fresh mushrooms, sausage, rocket, semi-dried cherry tomatoes, Grana Padano flakes and “La Romagna”: a flatbread without tomato or mozzarella, filled with 24-month aged Parma ham, ‘squacquerone’ cheese, and rocket, a direct tribute to the traditional piadina.

“Our customers are greeted by the smell of fresh bread as soon as they arrive for breakfast,” Dino says.

Even the hamburgers are 100% artisanal: the bun is made and baked in-house, just like the fresh bread served in the morning, which has become the first warm welcome for customers each day.

S series: A Partner in the Kitchen, Even for Beginners

S series has proven to be the ideal partner, even for someone like Dino who has only recently started using the oven:

“It’s intuitive, easy to programme. The Power-Booster™ feature is great when there are lots of pizzas to bake. It brings the oven back to temperature in no time. And with Delta-Power, you can boost the heat near the front of the oven to ensure even baking.”

Looking Ahead: A Bakery Lab and Artisan Distribution

Parco Manzoni is looking to the future. The next goal? Creating a bakery lab to produce bread and semi-finished goods for other local businesses.

“Many of our customers, including restaurateurs and beach club owners, ask to use our products. We want to meet that demand while staying true to our standards of quality.”

We ask Dino what advice he would give to young people dreaming of opening a similar business:

“I’d suggest really thinking through your goals, and choosing your equipment based on what you want to create, not just copying what you see online. Do things your own way, according to your own strengths. Your choices should be made to measure.”

Granum is the latest restaurant opened by the Di Blasio brothers in Alba Adriatica (Abruzzo), the result of a family tradition and an entrepreneurial journey that has given life to various chains of pizza by the slice, gelaterias, and pastry shops. At the heart of this new project is the Neapolis oven, chosen as an indispensable ally:

“It was the right choice, absolutely. Reliability is undoubtedly the greatest value. We manage to be consistent: from Monday, when maybe we bake 60 pizzas, to Saturday when we bake 200,” says David Di Blasio, one of the founding brothers.”

Neapolis stands out from the outside: it is prominently positioned at the center of the pizzeria, surrounded by a long counter where guests can dine.
We ask David how important thermal insulation is in an oven:

“For us, it’s one of the most important values. Having the seats right in front of the counter where the pizzas are prepared, especially in summer when temperatures rise, having an oven that doesn’t heat up the environment allows us to keep the customer comfortable.

But for Granum, relying on Moretti Forni is certainly not a novelty. The Di Blasio brothers boast a long experience in the restaurant industry: a second-generation family with activities in the food sector including chains of pizza by the slice under the Panarea brand and pastry shops under the name Cioccolà.

“We have always used Moretti Forni, both in the pastry shop with the ventilated F series oven, and in the pizza by the slice shop with the P series. We have never had to request assistance, quite the opposite: maximum reliability.”

In the Alba Adriatica establishment, every detail is designed to enhance the customer experience.

“We created the restaurant around the oven because we made the ceiling the same shade od color, so we can say it integrated excellently.”

An aesthetic choice that is accompanied by strategic functionalities, such as the use of the SmartBaking App:

“We use it and it’s really convenient. We can turn on the oven remotely and control temperatures and parameters from a distance.”

Granum was born on March 8, 2023, with the idea of combining two worlds:

“Traditional Neapolitan pizza and the contemporary one. We decided to create a blend: a product with a traditional heritage, taller, with the utmost care in selecting raw materials.”

An attention that also extends to the close connection with the Abruzzo region:

“One of the best-selling pizzas is called ‘Alba Adriatica’. We use potatoes from Avezzano, flour from a mill in Atri, and we buy vegetables from local producers.”

The menu reflects this dual soul. From the Granum pizza, with a red base, anchovy fillets from the Adriatic Sea, and buffalo stracciatella, to the dramatic truffle pizza, finished at the table with fresh shavings, every proposal is carefully crafted to the smallest detail.

“The 480°C oven allows us to bake the dough perfectly, bringing out the classic ‘canotto’ crust.”

As we enjoy the contemporary pizzas of Granum, we ask David how important ease of use of equipment is for chain businesses like theirs, employing 90 staff members:

“It is fundamental, Neapolis is very easy to use and intuitive, both the control panel and the oven itself. We have also had some interactions with your technicians who have been excellent, thorough, and always available, addressing all our requests and questions.”

The collaboration between the Di Blasio brothers and Moretti Forni is a consolidated and cross-cutting partnership. All their activities rely on the quality and reliability of a technology capable of evolving over time, meeting the needs of a constantly growing business.

From Abruzzo to the Marche, passing through the Adriatic coast, the entrepreneurial vision of this family continues to expand, supported by a strong tradition.

Being in the restaurant industry today also means this: knowing how to intelligently choose the right tools to convey one’s idea of excellence every day.

In the heart of Montréal’s multicultural food scene, there’s a place where the flavours of Italy are served one slice at a time: Segreta – Pizza al Taglio. The name itself hints at mystery, and behind every slice lies a secret authentic Roman recipe that has won the hearts (and appetites) of locals. At the lead is pizza chef and visionary Richie Ourichian, who trusted Moretti Forni’s ovens from the very beginning to give shape – and crispiness – in his business.
Let’s hear his story.

– Hi Richie. Tell us how your journey began.

My journey started 12 years ago, with a documentary that I saw on TV on Italian pizza. I already knew about American pizza or Neapolitan pizza, you can find it all over the world.
But I had never heard of Roman pizza, either tonda or “by-the-slice”.
I was not accustomed to it.

Watching that documentary, I fell in love. So, I decided to travel to Rome with my wife. We went to the some of the most popular pizza places in the capital.
That’s where I discovered everything: dough hydration, flour types, fermentation – including cold fermentation – blue steel baking trays… And then we came to electric ovens.

– Why did you choose Moretti Forni’s S series oven for your business?

Because Moretti Forni is the pioneer of electric ovens.

They’re eco-energetic. You could par-bake, you could bake, do pizza al taglio, New York-style pizza, even Neapolitan pizza with the Fastbake deck. You can also bake bread…
We make high-hydration hoagie bread rolls for our needs and customer preferences perfectly.

We started with a S series S100E with two decks. Now, we have three S series S120E ovens with a total of nine decks. It’s cheaper on your insurance, no open flames. And for the type of pizza we make at Segreta, it’s the right tool.

– What kind of pizza do you make at Segreta?

Our speciality is ‘pizza al taglio’. We bake it in traditional blue steel trays, imported straight from Italy. That’s it, we don’t make any other type of pizza at Segreta.

– How many pizzas do you bake each week?

The magic question. Let’s just say… we make enough to have nine decks. I’ll leave you with that.

Segreta is named after a unique, carefully guarded recipe: an authentic Roman dough, made in-house and fermented for 72 to 96 hours. The result is a light, airy base crunchy at the same time.

Everything is prepared in-house, from the fresh tomato sauce to seasonal toppings, using local flours and carefully selected ingredients, including sea salt and extra virgin olive oil.

Roman pizza here becomes a blank canvas for creativity: from classic Margherita to bold toppings, vegan or vegetarian options. Segreta speaks to everyone – from kids to adults, from who’s looking for simplicity to those who love experimenting.

Before we let Richie go, we ask him one last question.

– Why would you recommend Moretti Forni?

Because it just works for us, it’s beautiful. Sleek design, Italian made, we have a proven track record and it’s perfect for pizza al taglio.
I’ve already recommended it to many people here in Canada over the past two years.
I cannot not recommend it.

Richie wraps up with the same quiet confidence that helped him turn his passion into a secret worth sharing. One slice at a time.

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 is designed to offer harmony, warmth, and quality.
An ambitious and successful project that blends gastronomy, wellness, and culture in a setting that, for over two centuries, was the heart of Cervia’s historic “sweet salt” production.

Opened in 2022 under the ownership of entrepreneur Leopoldo Cavalli, the complex spans 20,000 m² across three levels.

“Our philosophy begins with the body, moves to the mind, and finally reaches the palate,”
says Marco Rifici, Executive Chef and Head of Food Coordination.
“That’s why we offer an uninterrupted experience, from breakfast to late night, across various complementary spaces.”

In such a rich and multifaceted environment, the food offering had to be equally curated and diverse. Darsena del Sale delivers on all fronts: breakfast, lunch, dinner, cocktail bar, sushi corner, and of course, a pizzeria that welcomes guests right at the entrance. Here, an open counter showcases the Moretti Forni technology in action: a Neapolis 9 and a P series oven with decks.

Three dough styles are on the menu: Neapolitan (high crust, freshly baked), Gourmet (tall, soft, airy) and Pizza alla pala (large, shareable, high hydration).

Each style is crafted with its own method, using pre-ferments, minimally refined flours, high hydration, calibrated parbaking, and Refining® for the final baking stage.

“For the gourmet and pala styles, we use 50% biga; for the Neapolitan, about 30%,” explains Alessandro Neri, Darsena’s pizza chef.
“They’re all indirect doughs, made with type 2 or semi-wholegrain flours, which give structure, flavour, and lightness.”

P series and Neapolis, with their refined design, blend seamlessly into the architectural restoration project. Their presence complements the exposed brick façades typical of 18th-century industrial style and the venue’s modern finishes.

“We specifically chose Moretti Forni for their reliability, versatility and excellent energy efficiency,”
says Chef Rifici,
“but also because the ovens are electric, a crucial requirement for working within a listed heritage building.”

With two ovens, how is production managed?

“We use the P series for pala and gourmet styles, which need gentler baking,” Marco explains.
“The Neapolis is dedicated to the Neapolitan pizza. Two ovens, two methods, but always maximum efficiency.”

The team takes full advantage of the ovens’ technical features, including double decks with independent temperatures, the Power-Booster™ for peak times, and full control over every bake.

“Even on weekends, when we serve over 250 pizzas per service, the baking is always consistent, even, and flawless,” confirms Alessandro.

Darsena del Sale is a creative hub, deeply rooted in the local area.

“We don’t have a ‘best’ topping,” says Marco. “Everything is seasonal. We work with raw fish and local ingredients, always focusing on freshness and timing. Every product is treated with care, respect, and harmony.”

The kitchen and pizzeria work closely together, designing toppings that are complex yet balanced, the result of a tightly coordinated team effort.

And the team itself is a cornerstone of the project: young, passionate, and united.

“There are many of us working at Darsena,” continues Marco. “Each person has a role. It’s an ecosystem made up of people who do something special every day. I’ve worked in many places, but I’ve rarely found a working environment – and human environment – like this. We’re a big family.”

What truly sets Darsena del Sale apart is not just its food, but the entire experiential value it offers. A place where culture, relaxation, entertainment and cuisine come together. A destination where guests can spend the whole day, feel good, and be guided through spaces, flavours, and sensations.

As a final thought, we asked Chef Marco what advice he’d give to someone looking to start a restaurant project today.

“You have to be bold. Testing, experimenting, that’s all part of the game.
Taking risks is part of the journey. When you launch a project, believe in it, go for it and the results will speak for themselves.”

If wellbeing begins in the mind and ends with the palate, Darsena del Sale seems to have found the perfect way to bring it all together, with elegance, quality, and heart.

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 Piedimonte Matese, a small town in the province of Caserta, there’s a pizzeria serving up pizzas every evening with a modern soul and a deeply traditional heart: Jonatz Pizzeria.
Behind the counter is Jonathan Atzeni, a pizza chef and entrepreneur who began his journey at a very young age and now brings his experience overseas.

– Hi Jonathan. How did your journey in the pizza world begin?

I started when I was 16. I gained experience around the world – America, Europe… After many years abroad, I decided to return home and open my own business in my hometown, Piedimonte Matese. That’s where Jonatz Pizzeria was born, and it’s been open for four years now.

We started with a Neapolis 6 oven, and it was a bold choice. No one around here was using electric ovens. But I wanted to prove you could achieve the same results as with wood-fired ovens – or even better.

– And then you moved to the United States. How did that opportunity come about?

I’ve been working as a consultant for a few years now. I have my own flour brand, my own dough format, and I deliver training. I travel a lot – Amsterdam, the US… And it was in America that I was contacted for a new project.

The pizzeria is called Two Meatballs Ristorante, located on Silicato Drive, in Delaware. That’s where we brought our style – and we chose to use the S series oven by Moretti Forni for its incredible performance.

– What kind of products do you make there?

At first, just contemporary Neapolitan pizza. Then we decided to expand: pizza in pala, padellino, calzones, parbaked bases… All thanks to the versatility of the oven, which allows us to work with so many different styles without compromise.

– Why did you choose the S series oven in particular? What do you like the most about it?

S series guarantees even and consistent baking – something that’s simply not possible with a wood-fired oven. You can bake all kinds of pizzas, even in large quantities, and always get the same result. For us, working at a fast pace, it’s ideal.

– How many pizzas do you produce at peak times?

On weekends, between Friday and Saturday evenings, we can reach 250–300 pizzas in just 2–3 hours.

– And finally, why would you recommend Moretti Forni?

Because in my opinion, it’s the best electric oven on the market. Reliable, versatile, and with outstanding technical support – wherever you are in the world. That really makes the difference, especially when you’re working abroad.

Jonathan concludes with the energy of someone who embraced innovation without losing touch with his roots – one pizza at a time, from Caserta to Delaware.

In Pesaro, nestled in the lively setting of Baia Flaminia, a new and already popular pizzeria opened its doors a year ago under the name Baambagia. Three young entrepreneurs – Marco Merli, Nicolas Donini and Diego Monaldi – brought to life a project that is, above all, a love letter to their local area and to the culture of quality leavened products.

Baambagia was born from the meeting of different paths: experiences abroad, university studies, and work in the food and beverage industry. But above all, it came from a desire to create a space of their own – a place that would tell a story of passion, research, and deep connection.

“We worked together for a long time,” says Diego, “and at a certain point we realised the time had come to launch something that truly reflected who we are.”

Choosing the oven was one of the first crucial steps. Baambagia selected a S series S120E Icon, perfectly in tune with the venue’s philosophy. “It was important for us to honour our territory also through the equipment we use,” explains Marco. “Moretti Forni stands for innovation and quality, it’s a brand we feel close to, not only for its values but also because of our shared roots.”

The oven is not just a technical tool; it is the central heart of Baambagia. Its elegant, modern design blends seamlessly into the space, so much that it’s placed right at the centre of the restaurant, in full view. “It’s our engine, the symbol of our concept of a pizzeria,” says Marco. The choice of two Multibake decks has proved ideal for the format, allowing great versatility: including the production of ‘pizza al metro’, perfect for sharing, with precise and even baking every time.

“The oven guarantees consistent quality even during the busiest times,” Marco explains. Anyone who’s visited Baambagia on a bustling weekend will have noticed the surprisingly fast service, a sign of a well-organised team and a finely tuned operation.

The oven is used for a variety of products: contemporary pizza, Roman-style focaccia, bread, and ‘padellini’ (pizzas baked in round pans). The integrated steamer has opened up new possibilities for a more diversified offering.

The team also uses S series to experiment with new toppings, cooking ingredients directly in the oven (like mushrooms, roasted onions, and confit garlic) and creating house specials like their chilli-infused oil.

At Baambagia, every pizza is carefully crafted: controlled fermentation, high hydration, and the use of type 1, type 2 and spelt flours result in light, fragrant, and digestible pies.

“Our contemporary pizza is made by carefully managing humidity and temperature,” Nicolas explains. “The dough achieves exceptional lightness and crispness, which must be preserved through baking.”

Alongside their contemporary pizzas, they also serve crunchy Roman-style focaccias and new creations like ‘maritozzi’ in both sweet and savoury versions. The guiding principle is to always use local ingredients: dairy

 products, cured meats, and carefully selected flours from the Marche region.

The menu changes with the seasons. “We offer fresh, light pizzas without ‘over charging’ the dough,” says Nicolas. Among the most popular are the Nerano, inspired by Neapolitan tradition, and the surprising ‘Ti Piace il Pomodoro?’ – aka do you like tomato? -, a tribute to tomatoes in all their forms: roasted, confit, fresh, and sun-dried.

It’s no surprise that Baambagia is fully booked every weekend, clear proof of positive word of mouth and an enthusiastic response from the people of Pesaro.

Alongside Marco, Nicolas and Diego, the project also includes Michele, Luca, and Roberto. The first two are founders of the Birrificio Agricolo Alto Montefeltro (BAAM), a craft brewery based in Monte Cerignone in the Marche hinterland. The selection of craft beers at Baambagia directly reflects this background: beers inspired by local flowers and nature, perfectly paired with the contemporary pizzas in a well-curated and coherent match.

The name ‘Baambagia’ incorporates the acronym ‘BAAM’, referencing the project’s origins, but it also evokes its etymological meaning of wild cotton – a symbol of softness, warmth, and natural simplicity. A concept that is fully reflected in the light, authentic, and carefully made doughs that express the soul of this project.

Pinot Meunier — named for the floury coating on its grape skins— is one of the three main varieties used in Champagne production. It’s also the inspiration behind the name Meunier, evoking both the French word for “miller” and the refined sophistication of sparkling wine.
In Corciano, Umbria, this concept takes shape in a truly distinctive dining project: Meunier, awarded the coveted Tre Spicchi by Gambero Rosso and ranked 37th in the 50 Top Pizza Italia, with a spot among the best pizzerias in the world.

“When we started this journey nine years ago, we knew that choosing the right oven would be crucial,” says Pietro Marchi, president of AIS Umbria and co-founder of Meunier along with partners Anna Chiara Baiocchi and Daniele Marcucci.
“We chose Moretti Forni’s S series after thorough evaluation. We needed an oven that could match our philosophy, handling both high-hydration dough and baked goods with absolute precision.
Today, after years of intense work, we can say it was the best choice we could ever make.”

The story of Meunier began with a chance but fateful encounter. “We were three sommeliers with different professional paths— me an engineer, Anna Chiara an agronomist, and Daniele also an engineer— united by our love for Champagne,” Marchi explains. “The spark came during a visit to Vinitaly, where we tried the ‘spicchiata’ pizza style by masters like Renato Bosco and Simone Padoan. That moment inspired us to create something truly original.”

A scientific approach has guided the project from the beginning. “With my engineering background, I approached fermentation as a true academic study,” says Marchi. “Our dough uses 100% biga and a double rising — echoing Champagne’s double fermentation—and requires meticulous temperature control. The S series oven gives us this exact precision, with consistent excellent results.”

In the kitchen, Anna Chiara applies her agronomic expertise to ingredient selection, with a focus on pairing gourmet toppings with fine local extra virgin olive oil varieties.
“Each pizza has its own designated oil, chosen to enhance its flavour profile and create a harmonious tasting experience,” she explains. “It’s a continuous process of research, grounded in local knowledge but open to broader influences.”

Among the pizzas that made Meunier famous are the Etrusca — featuring Umbrian beef tartare and raspberry mayo — and the Marinara ai tre pomodori, a gourmet reimagining of the classic.
“But the real star is our dough,” Marchi emphasises. “Light, digestible, and structured to support even the most elaborate toppings, it requires a gentle bake that respects every element.”

The oven’s versatility, with both Multibake and Pastrybake decks, has been crucial to the restaurant’s evolution.
“Thanks to its different decks and integrated steamer, we can cook pizza, focaccia, and baked goods all at once,” Daniele points out.
“This year we produced around 500 artisanal panettoni, a result we never could’ve achieved without this level of performance.”

The oven’s construction quality is another key advantage. “After nine years of intensive use, S series remains reliable,” Marchi affirms. “In a restaurant like ours, where everything from pizza to bread to desserts and starters is made in-house, that consistency is vital. The oven is often running at full capacity but never misses a beat.”

The project’s ambition extends beyond the kitchen to the dining room experience: “We’ve created a concept that merges the elegance of Champagne tasting with the conviviality of pizza,” says Marchi. “Customers are often surprised when they discover we serve only Champagne — no Italian sparkling wines, no still wines. It’s a bold choice, but one that truly sets us apart.”

With international recognition and future plans — including a dedicated pastry lab — Marchi also shares his experience to aspiring restaurateurs: “My biggest tip? In foodservice, start-up costs matter, but never compromise on your oven or refrigeration systems.
Invest in high-quality professional equipment. You’ll see the difference, and in time, it will more than pay for itself.”

And how would he describe his experience with S series in three words?
“Versatile, precise, intuitive.”

An irreplaceable work companion that, nine years on, continues to deliver.

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 restored and enhanced by its owner, Gabriele Di Gregorio, through a meticulous selection of vintage objects and small relics that enrich its atmosphere.

Today, however, what truly makes this space special is the irresistible aroma of authentic Neapolitan pizza, baked in the Neapolis 6 oven — the beating heart of the pizzeria.
A decisive shift that has elevated the quality and perfected baking techniques, transforming La Locanda into a landmark for pizza lovers.

“We opened in January 2019. One day, as I was passing by this area, I saw the old Urbino station closed, and I got the idea to turn it into a restaurant. As the renovation work progressed, we decided to add the pizzeria as well, to better meet our customers’ demands,” says Gabriele.

Choosing the right oven required a thorough evaluation before opting for Neapolis.
“We knew that heat quality would be a key factor. The ability to maintain a constant temperature is essential for ensuring perfect baking, from the first to the last pizza. I can say with certainty that, after six years, Neapolis was the best choice we could have made.“

The oven blends perfectly with the vintage aesthetic of the historic station, becoming a central feature of the venue’s design.

Speaking about the journey that led to the opening of the pizzeria, Gabriele explains:
“We experimented with different types of dough using special flours to achieve the result we wanted. It wasn’t immediate — it took about six months of trials — but in the end, we succeeded in creating a product we were fully satisfied with.”

Beyond technique and state-of-the-art equipment, the success of La Locanda della Stazione also stems from a careful selection of ingredients. “We strive to give our pizzas a strong identity by using local products such as Urbino DOP Casciotta cheese and regional cured hams. We’ve also created special pizzas that pay homage to the territory — even in their names — like the Duca, the Raffaello, and the Stazione, as a tribute to Urbino’s history.”

Baking is a crucial aspect, and Neapolis ensures precise control: “The oven operates between 400°C and 420°C, and our pizzas bake in about two minutes.”

In addition to the quality of baking, Neapolis technology simplifies kitchen operations.
“If a new team member has never baked before, they need a little practice, but the concepts are straightforward. Once the temperature and top-and-bottom power settings are adjusted, the oven is incredibly easy to manage.”

Oven maintenance is also fundamental: “The automatic cleaning function is really convenient. We still manually clean the oven daily, but the automated feature ensures the oven remains spotless. It’s a real gem.”

With over 100 pizzas baked every evening — including dine-in, takeaway, and delivery — La Locanda della Stazione has become a must-visit spot in Urbino for those seeking an authentic Neapolitan pizza experience.

We say goodbye to Gabriele, unable to resist tasting two of their iconic pizzas: the Duca, topped with guanciale and Urbino DOP Casciotta, and the Raffaello, made with fior di latte, Casciotta, porchetta, and arugula.

Here, in the fusion of past and innovation — between Urbino’s Renaissance history and the art of Neapolitan pizza — a unique experience is born, one that leaves a lasting impression.

Daniele Campana, a genuine guru of ‘pizza in teglia’ – aka tray-baked pizza –, is a true child of the arts who inherited a passion for baking and transformed it into a well-defined mission: to elevate this product excellence.

In his hometown, Corigliano Calabro – with “Campana Pizza in Teglia” awarded 3 ‘rotelle’ by Gambero Rosso, and “Campana 12” honoured with 3 ‘spicchi’ by the same gastronomic guide —Daniele has become a real point of reference in the world of pizza.

In his journey, the choice of technology has been fundamental. “When I saw S series Icon from Moretti Forni, I said to my partner, an architect, ‘You must build the pizzeria around this oven.’ For me, it isn’t merely a functional element, but an integral part of our space’s identity.”

The efficiency and versatility of S series — with 2 Romanbake decks and one Pastrybake — have allowed him to optimise his workflows without sacrificing quality. “Today I can manage 100 pizza trays per day easily, keeping high quality whilst reducing energy costs.”

Another key to his success is the oven user friendliness, making staff training faster. “A few months ago, I provided consultancy for installing S series in a venue. They guys started working simply by placing the pizza in, pressing the timer, and taking it out when ready, no need to check or turn.”

In his pizza shops, even the baking process is meticulously studied: “We pre-bake at 75% to streamline our workflow, then finish the baking with Refining® in just 3 minutes and 45 seconds. We are able of serving our pizza quickly, and it’s always perfect, with a melting texture and the right crispiness.”

Daniele continues: “For us professionals, before the advent of the latest-generation technologies from Moretti Forni, it was unthinkable to have an equipment that could be customised to our needs. I know my business well and I know exactly what I need. The transfer of heat from the tray to the pizza is a crucial aspect that is addressed with reinforced heating elements, optimised refractory surface, and an insulated deck designed to channel heat as efficiently as possible. A combination of details that, together, let me have an oven that is ‘tailor-made’, adapted to the specific needs of my baking.”

Indeed, among the various types of decks available on S series, Campana has chosen the Romanbake specifically designed for this kind of pizza. He also uses the oven for pastry, demonstrating its versatility. One of his most representative creations is ‘U Sibbaresi, a cake that shatters the mould of the classic panettone. Born from the desire to reinterpret a great leavened product with a local twist, ‘U Sibbaresi is the result of painstaking research into Calabrian excellences: bitter orange, Sila black anise, and wild oregano — elements that give the product a unique aromatic profile.

Speaking of his territory, if there is one pizza that best represents Daniele’s journey, it is his iconic creation with ‘Nduja and smoked ricotta. “A base with mozzarella, figs, ‘nduja and smoked ricotta that has challenged local preconceptions and paved the way for a new concept of pizza in teglia. This product is now growing, and we can elevate it even further, highlighting my region and its excellences.”

At the beginning of 2024, another venture was launched: “Campana 12”, an innovative format with only 12 seats, designed to offer a unique tasting experience. “Tray-baked pizza is often seen as the Cinderella of the pizza world. With ‘Campana 12’ I wanted to turn that perception, proving that it can be as much of a protagonist as the traditional round pizza.”

And given the speed with which it has earned the ‘3 Rotelle’ award, one can say that he has perfectly achieved his goal.

Before concluding our interview, we asked Daniel what advice he would give to young people wishing to open a business like his in Calabria.
He replies:
“My advice is, first, to understand what your strength suits are. Aim resolutely at your goal and don’t be discouraged — because this is a territory that, in numerical terms, has its ups and downs. You need to keep a profile that meets culinary needs. But above all, consult with the top professionals in the field to improve your processes and to learn how to choose modern technologies. The oven is the most important thing to consider when starting a new business; this must, of course, be combined with a deep knowledge of the raw materials.”

Campana’s approach demonstrates that success in the restaurant business is not merely a matter of passion, but also of strategic choices: advanced technology, an in-depth knowledge of the product, and an eye for detail.
These elements, combined, make the difference between a mere idea and a winning model.

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 craft, has given rise to a brand celebrated worldwide for its authenticity, technology, and quality. His journey has led him to become a social media star and open over 30 restaurants both in Italy and abroad. Vincenzo uses Neapolis oven in some of his restaurants, guaranteeing the excellence of contemporary Neapolitan pizza.
We have been in his new location in Amsterdam to hear his story.

How did your professional journey start, and how did you decide to take your idea of pizza beyond Italy?
I come from a family of pizzaioli that spans three generations. Pizza has always been a part of my life, and from a very young age, I grew up learning from my father and grandfather before starting this career early on. I gained experience in Italy and abroad, and eventually, I decided to create my brand. My primary goal has always been to bring my experience and concept of pizza to the world.

Tell us about yourself and how you also became a star on social media. Who are your followers?
It would be too simplistic to explain it in just a few words. I simply show my passion for pizza and love for my work, sharing my experiences. I stay true to myself, and people appreciate that. I don’t have a specific target audience — my followers span across all generations, from children to adults. What fills me with pride and emotion is always receiving so much affection from children.

What is the concept behind your restaurants, and how quickly have you grown? What are your plans for the future?
The idea is to let our customers experience our vision of pizza while making them feel at home. In 2020, before the pandemic, we had just one location; today, we have surpassed 30. I have many projects in the works, we are continuously evolving. For example, we recently opened “Don Vince’” in Naples, located on Riviera di Chiaia, a trattoria dedicated to Grandpa Enzo and his recipes, along with pizza ‘a ruota di carro’. I definitely recommend it!

In both your Amsterdam and La Spezia (Italy) restaurants, you chose the Neapolis oven from Moretti Forni: why? What influenced your decision the most?
For my pizza, the Neapolis oven from Moretti Forni guarantees the same quality and baking experience as traditional ovens in Italy.

How easy is Neapolis to manage? What results do you achieve with it?
It’s a high-quality and easy-to-manage oven, and as I’ve mentioned before, it grants excellent results.

Having worked with other ovens, particularly wood-fired ones, what differences do you notice with Neapolis?
Neapolis delivers the same performance as traditional gas or wood-fired ovens.

Describe it in three words.
Quality, simplicity, and efficiency.

Can you tell us something about your location in Amsterdam?
As soon as the opportunity to open in Amsterdam arose, we didn’t waste time. The location is stunning and welcoming, around 800 square metres with an outdoor terrace overlooking the canal—it’s straight out of a movie. We’re very excited about this new beginning in the Netherlands and hope to gradually expand across the country.

What is the most popular pizza or dish on your menu in Amsterdam?
Abroad, the Margherita is obviously the queen, but we’ve received great feedback on all our other pizzas as well.

Tell us about the pizza you’re most attached to.
For me, every pizza has something special — each one connects to something, which might explain why all our pizzas are so popular among our customers. If I had to name one, I’d say the “Provola e Pepe Campione del Mondo,” with which I won the World Championship.

The growth of a brand that has successfully brought Italian tradition to over 30 locations worldwide demonstrates that dedication, attention to quality, and cutting-edge technology are crucial for success. With the same passion for family recipes and a desire to innovate, Vincenzo Capuano and his team continue to set ambitious goals, as shown by their recent opening in Amsterdam. Here, Neapolis plays a key role in offering customers a unique experience of authentic Neapolitan pizza.

A story that looks to the future while never losing sight of its roots.

Since opening its doors in 1928, the Grand Hotel Da Vinci has remained one of the most beautiful and renowned Art Nouveau style hotels in Italy. Beyond its refined architecture and prime seaside location, culinary excellence is one of the cornerstones of this 5-star hotel’s offering.

To guarantee an unforgettable experience, every detail is carefully studied — and the patisserie holds a place of prominence.

We spoke with resident pastry chef Mirko Montanari, the mastermind behind the hotel’s sweet creations, to understand how S series deck oven is essential for enhancing the flavours and textures of his desserts.

“In the patisserie of a Grand Hotel, expectations are always very high,” the chef explains.

“We bake sourdough bread, breakfast pastries, desserts and traditional Italian leavened products, all without using semifinished goods — everything is completely artisanal, in line with the prestige of a 5-star establishment.”

The key to keep such high standards lies in selecting equipments that meet the challenge:
“Moretti Forni was chosen by me and the company to ensure a more authentic product, thanks to its cutting-edge technology that offers unmatched versatility.”

The oven, customised with three Pastrybake decks and an integrated steamer, is the beating heart of the kitchen. “I can do everything with it,” Mirko shares, using S series tirelessly every day for all his preparations.

The hotel’s restaurant and bar are open daily to both guests and the public, and local customers grew fond of the Grand Hotel as their go-to spot for breakfast.

As it’s the holiday season, we asked Mirko to share his secrets for baking traditional cakes.

“From ‘colomba’ to ‘panettone’ and ‘pandoro’, we bake them all with S series, allowing us to make a more artisanal, authentic product with a unique colour. Static cooking caramelises not only the top of the product but also the bottom, which is in contact with the baking surface, creating a unique texture and appearance that only this type of oven can deliver.”

Baking these delicate products involves three precise phases, Mirko explains. “Thanks to Moretti Forni’s technology, once the oven is programmed, all I have to do is press start, and the result is guaranteed.”

What do you consider to be the main advantages of S series?

“What I appreciate most about the oven is the versatility offered by the three decks. I can optimise production: in one deck, I bake ‘panettoni’ and ‘colombe’; in another, bread and focaccia; and in the third, biscuits, mignons, and tarts.”

The oven also comes with innovations that simplify daily work:
“The remote switchon via smartphone (SmartBaking App) is super convenient, as is the standby function (Eco-Standby™) for saving energy at the end of the baking process. Additionally, the pre-set programmes help less experienced staff achieve perfect bakes, regardless of their level of training.”

At the end of our interview, Mirko treats us to a taste of his panettone and a chocolate Danubio enriched with a caramel cream core. Both boast perfect textures, flavours, and rise — truly 5-star quality.

Triticum’s story is one of passion, dedication, and technical skills applied in the world of baking products. In 2023, Francesco Giugliano and Lorenza Pezzillo, partners in life and business, opened a bakery that has since become a reference point in Lugano.

Their philosophy? Combining tradition, organic food, and innovation to deliver baked goods that tell a unique story.

Behind Triticum’s counter, an open space lab shows Moretti Forni’s advanced baking technologies: a two-deck S series oven, equipped with Romanbake and Pastrybake, and a F series convection oven, all chosen to guarantee consistent quality and flawless baking.

When asked about Moretti Forni’s ovens, Francesco highlights:
“Energy efficiency. The consumption is incredibly low. Another thing I immediately noticed is the convenience: the fact that they can be switched on remotely with the SmartBaking app saves me at least an hour of work daily.”

Francesco then shares an anecdote:
“A few months ago, before leaving for a two-day trip, the cleaning lady accidentally left the oven on with its chamber open. I feared the worst for energy consumption but was astonished—it barely consumed any energy. This confirmed their efficiency. In addition, the temperature remains stable, ensuring excellent results. Even for tray-baked pizza, the baking is perfect, uniform from front to back.”

Triticum’s philosophy extends beyond technology. Their obsession with ingredients is meticulous: everything is certified organic and, where possible, sourced from local producers. Selected flours, San Marzano tomatoes, and buffalo mozzarella from Italy are essential for their high-quality products.

“We wanted to reflect our personal lifestyle in our professional life: a focus on sustainability and food awareness,” Lorenza explains.
“Whenever we launch a new pizza, we tell the story behind the ingredients we choose.”

This dedication translates into their products: rustic “cafone” bread, einkorn wheat loaves tell the story of Italian traditions while in pastry and leavened products they show a constant research for perfection.

The numbers speak volumes. Triticum produces around 100 kilograms of bread and up to 200 viennoiserie items daily. This quality hasn’t gone unnoticed. Just months after opening, Michelin-starred restaurants like “I Due Sud” at Hotel Splendide Royal and Villa Principe Leopoldo in Lugano chose Triticum as their supplier.

“We’re proud to see our bread and breakfast pastries appreciated by such prestigious establishments,” Lorenza and Francesco state.

Triticum’s future looks promising.

“The orders are growing steadily. Once our organic panettone received certification, we secured a 300 pcs order from a single retailer in June. Our goal is to expand the bakery to meet this increasing demand while maintaining the high-quality standards that define us,” they explain.

Their growth isn’t just physical but also technological, as they explore new fermentation techniques and baking methods, ensuring their equipment continues to elevate their output.

With guidance from consultants and mentors like Valentino Tafuri and Carlo Di Cristo from the In Cibum school, Triticum constantly pushes boundaries while staying true to its roots.

We leave Francesco and Lorenza, two passionate individuals who have quickly won over Lugano.
The city, different and new welcomed their dedication and professionalism.

Their story proves that quality, when paired with the right equipment, knowhow and carefully chosen ingredients, knows no borders.

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 pizza chef born in 1991 and heir to a long tradition of bread makers, brought his craft to this city, transforming the pizzeria into a sincere homage to Neapolitan tradition. But the story of ‘A Puteca isn’t just about ingredients and recipes— it’s a tale of choices, milestones, and above all, the Neapolis oven, which marked a significant turning point for the pizzeria. 

When asked about his decision to trust Moretti Forni, Paolo immediately recalls, “I started considering Neapolis when I saw it at the Sigep fair in Rimini and began seriously evaluating the transition from wood-fired to electric ovens. When Neapolis was finally installed, I won’t deny that I cried,” he shares.

However, like a challenging love story, his initial scepticism turned into an unbreakable bond. Today, Paolo is thrilled: “The quality of the pizza from Neapolis oven not only stays true to Neapolitan tradition but has also achieved a level of consistency and precision that was unimaginable with my previous oven.” 

Paolo and his team work in shifts, always bustling with activity, and everything is meticulously organised. Neapolis offers complete control—from consistently even temperatures to remote control of the oven with the SmartBaking App, which allows Paolo to preheat the oven before arriving, making every shift smoother. 

“The assurance of uniform baking, both top and bottom, makes every pizza meet the expectations always,” Paolo explains. 

In this case, the oven serves not only as a technical tool but also as a design centrepiece: Neapolis takes centre stage in the pizzeria, illuminated by three spotlights, like an actor on a stage. It’s the first thing that catches the eye, even from outside when the pizzeria is closed, showing its importance to Paolo and his team. Even the customers, initially used to wood-fired ovens cooked pizzas, reacted with surprise and approval. “We didn’t even tell them about the change,” Paolo confides, “but they immediately noticed an improvement in the taste and texture of our pizzas.” 

So, what are these pizzas that make ‘A Puteca one of Florence’s most popular culinary destinations?
The Margherita, which Paolo has reimagined, with a base of ‘fiordilatte mozzarella’ cheese and semi-dry San Marzano tomatoes baked in Neapolis oven, with an intense and aromatic sweetness. The Napoli, with fresh buffalo mozzarella, Cetara anchovies, and dehydrated capers, is a homage to tradition with a surprising touch of freshness. Every ingredient is carefully selected, and every dough is prepared with the expertise of someone deeply rooted in the craft. 

‘A Puteca means “shop” in Neapolitan dialect, a meeting place that takes on even more significance in Via Gioberti, historically known as the “street of 100 shops.” Here, alongside the pizzas, customers can enjoy traditional Neapolitan dishes like ‘montanare’ (small fried pizza dough balls) and ‘frittatine’ (fried pasta balls). The ‘scugnizzi’ — fried dough strips with arugula and cherry tomatoes — tell the story of a cuisine unafraid to express its identity. Paolo’s challenge has been to bring this authenticity to Florence, a city increasingly drawn to regional flavours, without resorting to clichés or oversimplifications. 

The success of ‘A Puteca is also a matter of method: Paolo has found a key ally in Neapolis. It’s not just about quicker baking times or energy savings; it symbolises a balance between experience and innovation. This way Paolo stays true to his Neapolitan roots while meeting the demands of a modern clientele. 

One can’t help but wonder: what’s next?

Paolo hints that Neapolis will also play a starring role in future pizzerias, a sign that choosing Moretti Forni is an identity statement: keeping Neapolitan tradition alive with the support of the most innovative technology, keeping the passion and authenticity that define his work.

When Danila Ercole decided to open Cavò in Senigallia six years ago, she knew it would be an exciting adventure. The idea of combining two passions — her own for baking and pizza, and her partner Max Frezza’s for mixology — became a unique project for a city unfamiliar with certain formats.

Upon entering Cavò, the vibrant atmosphere is immediately apparent. The style is cohesive, with iron and wood elements creating an industrial design that perfectly complements the S series Icon oven in the kitchen. This oven blends seamlessly with the surrounding decor, becoming an essential centrepiece.

Danila explains that the choice of the oven was a crucial, almost predestined, step.

“I come from a family that has always worked with pizza. Forty years ago, my father already spoke of Moretti Forni as synonymous with quality and reliability. So, when I entered the venue and saw an older Moretti Forni model in the kitchen, I felt that this was the right place. I then decided to upgrade by investing in a new generation oven from the same company, the S series, configuring it with two Fastbake baking chambers.”

But it’s not just about aesthetics; it’s about technology serving quality.

Why choosing S series with Fastbake?

“For its ability to work at high excessively drying out the dough; with 15 years of experience with a wood-fired oven, it was essential not to lose that crunchiness outside and softness inside.”

Danila continues: “I needed an oven that would allow me to manage five different types of dough at temperatures reaching up to 350° C, without ever losing power. And S series does this perfectly. Each pizza always comes out exactly as I want it: crunchy outside, soft inside, with that hint of Neapolitan style I was looking for.”

How do you use the Refining® process?

“I can pre-bake ¾ and then use the Refining® process during service. This not only improves the quality of the products, but also gives me the flexibility to better handle busy shifts.”

Refining simplifies Danila’s workflow and grants the customisation of the baking process, even with more complex recipes. This new way of working, increased the restaurant productivity while ensuring consistent quality.
This flexibility has enabled Cavò to expand its menu, including classic doughs, ancient grains like einkorn, cereals, and more modern variations with ingredients such as squid ink or turmeric.

Among Danila’s favourite innovations is the remote turn on with the SmartBaking App: “This morning I turned the oven on from home, and when I arrived here, it was ready, saving me a lot of work.”

The advanced technology of the oven not only ensures continuous quality but also reduces dependency on highly specialised staff.

“One of the absolute best advantages is that today I can use this oven without needing a specialised person to operate it. So even when we’re in the rush of service and need an extra pair of hands, the chef from the kitchen can easily manage the oven even if it’s not their main job.
In addition, technologies like Delta-Power, which balances the heat between the front and back of the oven, and Eco-StandBy, which saves energy during breaks, making everything easier. And the pizza always turns out exactly how I want it.”

Each item on the menu tells a story of the territory, from toppings with roasted rabbit to those with tripe, or the “6 slices” pizza, for a shared dining experience. Danila and her team follow seasonality, creating a menu that changes four times a year, with fresh and local products. But it’s not just creativity that makes a difference: precise organisation and advanced technology maintain a consistent high standard, even as the venue has grown from twenty to a hundred seats, with the outdoor seating open year-round, even in winter.

Cavò has earned prestigious recognition, such as being listed in 50 Top Pizza and receiving ‘2 spicchi” Gambero Rosso this year with a high rating.

In a city like Senigallia, already used to culinary excellences, the idea of a different “gourmet” pizzeria has proven successful. And it all started with that choice, with an oven capable of making a difference.

Agropoli is one of the first towns along the splendid Cilento coast, renowned for its beauty and as the cradle of the Mediterranean diet, now a UNESCO heritage.

Here, we met Elio Santosuosso, founder of Vinarte and DieciNoni, who shared his professional journey, beginning with his innate passion at home and later his encounter with Giancarlo Casa, owner of La Gatta Mangiona, a landmark in Rome and a pivotal figure in Elio’s career.

“It was partly by chance and partly intentional,” says Elio. “Being the son of restaurateurs, I grew up in the family restaurant. When I moved to Rome to study cinema, I worked to support myself, and during that time, I met Giancarlo Casa. He took me under his wing, and at just 23, he signed me up for the ‘Emergente Pizza’ competition by Luigi Cremona, which I won in 2015. That’s when I realised my future was in the restaurant industry, particularly pizza, and I decided to leave my studies to dedicate myself fully to it.”

In 2019, Elio returned to Agropoli to open Vinarte. Over the years, he has earned significant awards, including “2 spicchi” in the Gambero Rosso guide and becoming one of the “Excellent Pizzerias” in the 50 Top Pizza rankings.

“When I decided to return to Agropoli, I wanted to create something unique. I took over a wine bar, keeping the name as it was well-known in the town. However, I felt something was missing, so I decided to introduce baked products. It’s been five years now, and we’ve become a local reference point. With Vinarte’s success, we then opened DieciNoni [link], a pizzeria that stands out for its focus on pairing pizza with cocktails, offering a younger and more dynamic gastronomic experience.”

DieciNoni was born out of a desire to offer a different experience, geared toward an aperitif-dinner concept, with a focus on signature cocktails. The venue, more intimate with fewer seats than Vinarte, allows Elio and his team to experiment with various doughs and toppings. Among their specialties are the “quadrotto” of Roman “pala” and pizzas that undergo a double bake, showcasing Elio’s versatility and creativity, made possible with Neapolis ovens in both pizzerias.

“The cleanliness and efficiency were decisive factors in choosing the oven for both restaurants. Having a wood-fired oven entails several complications, especially in terms of maintenance and operation. Neapolis has made everything simpler and smarter, both ecologically and practically. In addition, it’s an incredibly versatile oven, suitable for all types of pizzas and baking methods, from high temperatures for contemporary pizzas to lower ones for bread and pan pizzas.”

Currently, the two venues produce about 300 pizzas per week at DieciNoni and 1,200 pizzas at Vinarte.

The choice of Neapolis has proven in a superior ease of use and baking consistency—crucial benefits when handling such numbers.

In both pizzerias, the ovens are in plain view, so we asked Elio how much the aesthetic aspect of Neapolis influenced his decision. “The design was a key factor,” he explains. “Especially in the second pizzeria, DieciNoni, the oven is not just a functional element but a true piece of decor around which we built the entire concept of the venue.”

“Cleanliness, consistency, and aesthetics“—these are the three words Elio uses to define Neapolis.

When asked which pizza holds a special place in his heart, Elio smiles and replies, “Definitely the Gricia. It was born from a mistake. One day, I was supposed to caramelise some onions, but I left them cooking too long, and they became tough and ‘marmalade-like.’ We didn’t know what to do with them, so I decided to put them on a pizza. The result was surprising, and today it’s one of our most popular.”

There’s also a focus on Cilento’s local products, with Slow Food presidia like “cacioricotta” cheese and traditional recipes such as “Ciambotta,” a stew made of eggplant, potatoes, and peppers.

Elio’s story shows how passion drives curiosity and the research of the best technologies and ingredients to create a unique menu, building a successful business that can be replicated.

A 1972 iconic Airstream, gleaming under the sun, evokes images of endless Californian roads.
But this story unfolds in Italy, where Rocket Truck brings American flavour to the streets.
Andrea Bartoccini, co-founder, explains: “We wanted to bring a slice of America to Italy, so we found this vehicle in California, brought it back with us and transformed it into a food truck.”

Once inside, the meticulously organised space stands out, the Airstream is optimised for preparing 1,200-1,500 hamburgers daily. To meet this high demand, Andrea and his partners sought the right technology that would balance efficiency and quality.

“Everything started during the Jova Beach Party tour. As staff, we were used to handling large numbers but needed an oven that could standardise hamburgers and speed up our process. Thanks to T series conveyor oven, our production is steady, we increased from 800-900 to 1,300-1,500 hamburgers a day. Speed allows us to serve more customers without missing opportunities. Plus, T series enables us to cook safely, delivering identical, perfect hamburgers in no time.”

Andrea highlights how once they found the ideal setup, T series was extremely easy to use, even for inexperienced staff: “Just place the hamburgers on the belt and retrieve them at the end of the cooking process.”

Operating inside an entirely aluminium-clad Airstream isn’t easy, as it significantly heats the working environment. “Our previous oven further increased the internal temperature. Now, with T series, the surrounding temperature is much lower than before, greatly improving working conditions.”

Rocket Truck’s mission is to bring the American hamburger tradition to Italy’s major events, offering high-quality products enhanced by Refining®, which perfectly finishes pre-cooked hamburgers in about a minute, as if freshly made.

Andrea shares the menu: “Currently, the Pulled Pork sandwich is the most popular because we chose a simple recipe that appeals to a broad audience. It’s just pulled pork shoulder, mayonnaise, BBQ sauce, lettuce, bacon, and onion. We’re particularly fond of our Chicken sandwich because we rarely find one that’s as simple and delicious as ours, made with just grilled chicken, cheese, lettuce, mayonnaise, and guanciale.”

But Rocket Truck isn’t limited to burgers. The versatility of T series allows them to cook a wide range of products, adapting to the specific needs of each event. Andrea reveals that they will soon participate in an event where traditional hamburgers won’t be an option, and they are already testing Refining® for piadinas.

Andrea’s enthusiasm is evident when he says, “Honestly, I love it because T series has radically changed the way we work. It’s incredibly easy to use: that oven saved us! And you must consider that in just three major events, the technology paid for itself thanks to the high production.”

These words show how adopting cutting-edge technology can transform a business, maximising efficiency without compromising quality, while simultaneously enhancing working conditions and the overall wellbeing of the entrepreneur.

What does a deer have to do with the city of Brindisi?

“Brunda” is the ancient Messapian name, adopted by the Romans as “Brundisium,” to identify this historic city. It means “deer” and refers to the shape of the port, which welcomes sailors with arms resembling the animal’s antlers.

This connection to the deer inspired the logo of Pizzeria Brunda, which has become a landmark in the city for enjoying excellent pizza.

Alessandro Carinola, the manager of the pizzeria, introduces us to this ambitious project, welcoming us among the white stone walls and the typical cross vaults of Salento. The spacious dining room features an open kitchen, separated by a large industrial-style glass wall.
Two Neapolis 9 ovens, placed side by side, dominate the scene, perfectly blending with the restaurant’s style.

Nico Taveri, owner of Brunda, along with Simona Cavalera, recently doubled this success in Mesagne, where under the same brand, another pair of Neapolis 9 ovens stand prominently in the kitchen, again in full view.

Alessandro explains that they serve an average of 350 seats a day, hence the need for cutting-edge technology to support this pace. For this reason, they chose Moretti Forni, opting for the largest Neapolis model.

“It has completely improved our pizza as well as the overall working environment. For example, they don’t spread heat, and the preparation area, which used to reach up to 50 degrees with the gas oven, is now much more comfortable,” Alessandro says, guiding us through the kitchen.

“Furthermore, to be ready for service at 7 pm, we can easily turn the oven on at 5:30/6:00 pm. Even in case of unforeseen events, we have no problems. With the old gas oven, we had to keep it on for at least 4/5 hours a day outside of service, consuming enormous amounts of energy.”

Brunda’s pizza is a contemporary style, with a direct dough and 70% hydration, aiming for a slightly crunchier base.
The menu, in addition to a tempting selection of starters, focuses on a selection of 30 pizzas, divided into classic and special. The names reference some of the city’s characteristic spots.

They use top-quality local products, as well as unique ingredients that pique curiosity; such is the case with the “Corrida,” topped with fior di latte mozzarella cheese, caciocavallo cheese, asparagus purée, bull sushi, truffle carpaccio, and black olive powder.
“We decided to offer something more unique by relying on niche small producers, like the one who provides us with bull sushi from Tuscany,” Alessandro explains.
Among the most popular pizzas is the “Marinara by Brunda,” topped with Manduria tomato sauce, semi-dry yellow and red cherry tomatoes, olives, capers, Cantabrian anchovies, and lemon zest.

But Brunda isn’t just about pizza. Alessandro shares how they use the Neapolis ovens to bake bread in the afternoon, setting them at 250°C, to then serve it with starters and appetizers.
After baking the bread, the ovens are heated to 450°C to bake the pizzas during service.

A sign in the restaurant reads: “Brunda is security, like the security our port inspires, the certainty of being in the right place and eating something unforgettable.”

An enterprising yet simple project that aims for excellence, where it’s evident how Alessandro, along with owners Nico and Simona and their entire young staff, pour their passion into their work daily, creating a unique experience for every customer.

There are places capable of telling a thousand stories, and Amalfi, with its charming coastline, is certainly one of them. Amidst unforgettable views, the scent of lemons, and extraordinary enogastronomic products, pizza chef Carlo Fiamma decided to open his new restaurant in Largo della Zecca, a small square slightly out from the tourist chaos of the centre, where one can serenely enjoy his authentic exploration of local flavours.

Carlo’s birthplace is already a sign of destiny: Corbara, the land of the Corbarino tomato, famous for its pronounced sweet and sour taste.
His passion for leavened products began over twenty years ago when, as a young boy, he first approached this world in a nearby restaurant during the patronal festival. Today, besides owning his pizzeria, Carlo is also a consultant for various gastronomic ventures.

Upon arriving, we are greeted by a ‘dehor’ in white tones, with about 30 seats and a bright red sign. Inside, the iconic design of Neapolis dominates the scene, with a completely open preparation counter.

Carlo welcomes us with enthusiasm and, pointing to the oven, exclaims: “Here it is, it’s a bomb!”.

Every day, Carlo turns on his Neapolis oven comfortably from home using the Smartbaking® APP, setting his baking programmes according to the products he needs to make.

He also explains how using the oven has improved the speed of service, maintaining a consistent temperature, and optimised staff efficiency.

His menu combines contemporary pizza with an extensive selection of wine labels, hence his tagline “Pizza e Cantina” (Pizza and Cellar).

The menu is a keen synthesis of attention and research towards local products, featuring slow food presidium items. A broad pizza selection with nearly 30 choices, including 6 types of pizza margherita.
A direct dough that matures for over 12 hours, then entrusted to the perfect baking of Neapolis 6. For the small ‘pizza in padellino’, including one with coffee to create a unique dessert, he pre-bakes, finishing the product just before serving. This allows him to have zero waste, using only the ordered quantity.

Carlo’s pizzeria attracts both foreign and local clientele. “For foreign tourists, the margherita is the most popular, while overall our ‘Positano’ with yellow Piennolo tomatoes as the base, caramelised onions, raspberry onions, Mediterranean tuna, and a parsley-scented fried breadcrumb crumble with Amalfi sfusato (a type of lemon) is the most popular.”

The Corbarino tomato is present of course, used for the Marinara and the “Sapore di Corbara,” a margherita pizza with fior di latte mozzarella cheese from the Monti Lattari.

Carlo bids us farewell, confiding with satisfaction that he is already thinking about purchasing another Neapolis to pair with the one already in use, anticipating an increase in seating capacity.

A pizza chef and entrepreneur looking to the future with pragmatism, well aware that innovation is the future of his business.

Since May, a new place has been ‘making waves’ on the Senigallia seafront. Legàmi was born from the strong bond of friendship that has united Leonardo Rocchetti and Luca Santarelli, two young pizza chefs with a great passion for dough, for 15 years.

Leonardo entered the world of pizza almost by chance, starting to work ten years ago in an environment that made him realise how much working with dough excited him, eventually taking over the business in 2017 under the name “Il Capriccio di Leo“.
Luca Santarelli, on the other hand, tells us he was born in front of the oven in the restaurant run by his parents. “I’ve been immersed in the passion for cooking since I was a child, which led me to experiment and challenge myself.”
He began his career driven by curiosity, constantly striving to improve. He took over his parents’ business, transforming it seven years ago into “L’Officina del Gusto”.

“We had been dreaming about opening a place together for months,” Leonardo says. “When the opportunity arose, we didn’t hesitate to join forces to create something unique, combining our experiences and skills to best express our knowledge.”
Luca highlights how the chance to aim for a more prominent location pushed them to dive into this new project. “We are convinced that Legàmi will bring us great satisfaction,” he asserts.

The new location stands out for its high-quality culinary offering.
It is essentially the work of a restaurant, but the main focus is pizza.
The menu is created from scratch, using fresh ingredients processed in-house and paying homage to the region with a significant presence of Marche products.

Entering the restaurant, the choice of interiors is noticeable, driven by a desire to maintain minimalistic sobriety with shades of copper, brown, and beige, making it accessible to various customer targets. The space revolves around a large central counter and an open pizza area.

Leonardo and Luca chose to rely on the S series Icon oven, which integrates perfectly with the interior design.
“Choosing Moretti Forni was easy because I know I can trust the brand,” Leonardo explains, having already an S series at Il Capriccio di Leo. “With an oven like this, it’s like having an extra team member,” he adds.

Luca, who came from his experience with a wood-fired oven, was quickly convinced by the S series: “Leonardo had always spoken highly of it, and indeed, his pizza spoke for itself.”
He continues, “The product has truly benefitted,” showing how S series has resolved the issues encountered with the wood-fired oven.

The menu is dynamic and varied, featuring four different doughs that exploit the various functionalities of the oven. “We’ve configured S series with a Fastbake chamber dedicated to baking contemporary round pizzas,” Luca explains, “while we primarily use the Multibake for the precooking of Roman-style pizzas, ‘pizza in pala’, and ‘pizza in padellino’, which we then finish with the Refining® during service. S series helps us a lot in our work because we can truly do everything with it.”

Among the most popular pizzas, the Babaganoush and the Tentacruel stand out for their originality and taste. “The Babaganoush is a contemporary round pizza with roasted aubergine cream, sun-dried tomatoes, smoked ricotta mustia, fried aubergines, cherry tomato cream, and fresh basil,” Leonardo describes. “The Tentacruel is a Roman-style pizza ‘in pala’ with octopus ragout, parsley potato salad, and low-temperature cooked octopus, garnished with chilli threads.”

In such a critical time for finding new staff, we ask Luca if S series oven helps in training new pizza chefs. “Choosing S series definitely simplifies the training of the staff who will work with us. While a wood-fired oven can be romantic, one problem I always encountered was the need for a dedicated professional, in front of the oven, the ‘fornaio’. Now, this no longer worries us because S series is really easy to use,” Luca states.

Regarding the oven technologies, Leonardo, a big fan of Moretti Forni, tells us, “We use many technologies in the S series, like Delta-Power™, which is very important for us because, with Fastbake, we can work with the oven door open. By balancing the heat at the front of the oven, we don’t need to turn the pizzas, which is crucial during service. We also often use Power-Booster™, especially to handle the sudden work peaks that happen almost daily, allowing us to manage service with great peace of mind.”

For Luca, S series can be described in three words: “Versatile, performant, and practical.”

We conclude the interview amidst the smiles of two friends, first and foremost, who play in front of the oven like a harmonious musical duo while preparing a dream Babaganoush pizza.

We leave them knowing that Legàmi is the fruit of a special encounter stemming from sincere collaboration and a shared great passion, where Moretti Forni’s advanced technologies are essential to bringing a menu destined to make an impact on Senigallia’s seafront.

Just a few steps from the picturesque Campo de’ Fiori and behind the majestic Basilica of Sant’Andrea della Valle, there’s a new addition that’s been intriguing both tourists and locals who share a love for pizza. Its name is Elysium. This is not just any pizza in the bustling city; the aim is to create a fusion between traditional Neapolitan and classic Roman pizza, resulting in what pizza chef Luca Russo has dubbed “Naporomana.”

The project came to life thanks to sommelier and entrepreneur Jenny Migliorelli and her son Alessio Iaci, who has a passion for food and pizza. They had the intuition to offer a different proposition in the Roman scene, combining high-quality leavened products with sophisticated Mediterranean-flavoured mixology.

Behind the menu is the renowned consultant Valentino Tafuri, pizza chef of the “3voglie” pizzeria in Battipaglia, instructor at the In Cibum school, and chef ambassador for Moretti Forni. This collaboration was aimed to adapt the classic Neapolitan pizza to Roman tastes, creating a crunchy “Naporomana” pizza.

Entering Elysium, you are greeted by an industrial pop-style atmosphere, softened by neon signs and stabilised moss covering the walls. The pizzeria area stands out immediately, showcasing two ovens that perfectly harmonise with the surroundings, the beating hearts of the entire place: Neapolis 9 and S series Icon. These technologies provide all the power needed for a busy venue, with 160 indoor seats and 30 more outside.

We asked Jenny and Alessio which menu item is the most popular. “Being the first in Italy to offer a crispy ‘ruota di carro’” – a type of Neapolitan pizza, extra thin and wide like a cartwheel aka ruota di carro ed. -, Jenny explains, “this is definitely the most chosen product, baked in the Neapolis oven. Another strong point is the bread we bake in the S series Multibake deck equipped with a steamer. We also offer tasting itineraries based on both pizza and bread, paired with a selection of refined local oils. This idea actually inspired the name of our venue.
Elysium is the Latin name for the Elysian Fields, a sort of paradise represented by vast wheat fields, from which the flour for leavened products was taken.”
The name of the street, Via Monte della Farina aka ‘Flour mountain street’, which historically lent wheat to those in need to save them from usurious debts, fits perfectly with this concept.

But Elysium isn’t just about pizza and bread. They also serve pizza by the slice, filled pizzas, crispy “baciate” (a crunchy reinterpretation of filled focaccia), and desserts baked in the S series, which, in addition to the Multibake chamber, has also a Fastbake reaching 500°C for contemporary pizza, perfect for peak hours.

Luca Russo explains how the chosen ovens greatly facilitate the work of the kitchen brigade: “From personal experience, I can say that they have been the solution to all my problems, starting with being able to turn on the ovens remotely from home, to their easy cleaning. In terms of baking our products, they’ve proven to be very reliable ovens, and I’m impressed by the precise heat control of the top and deck elements.”

The tasting does not disappoint. We try the most popular pizzas, recommended by Alessio: the “Sauna Calabrese,” with cooked tomato, Buffalo Mozzarella DOP, aged salami, Spilinga ’nduja salami, and Pecorino Romano DOP, showcasing its full character, from the intensity of the flavour to the balanced gustative perception, and the appetising crunch of the crust. For the romantics, Alessio recommends the “Anni ’80,” a margherita pizza with ancient Neapolitan tomato and Pecorino Romano DOP, hitting right in the heart.

We conclude our visit with one last question for Luca: “If you were to recommend one of these ovens to a colleague, what would you say?”
“They should get up to date!” he replies. “Clinging to tradition is useful only if you lack the means to innovate and adapt. I don’t deny my origins, and I don’t criticise my old-school colleagues, but today, fortunately, we can move forward.”

Elysium and its “Naporomana” stand out in the diverse Roman pizza scene, offering a new point of reference for those looking to enjoy a different, unique crunchy option.

Amsterdam is one of the most eclectic and fascinating European capitals to experience. Full of stories and contradictions that converge into a complex and particularly stimulating culture.

In this context, nNea Pizza by Vincenzo Onnembo was born, determined to bring the best pizza to the Netherlands, reaching the 1st place in the country and the 9th place in Europe in the 50TOP Pizza 2023 ranking.
This achievement was attained through the steadfast commitment to pursue the best in all factors contributing to make a product of absolute quality.

Entering nNea, one immediately senses the vitality that the place and the staff infuse into their daily work.
Vincenzo tells us that it all started five years ago when he noticed a gap in the Dutch pizza landscape. “I noticed that there was no distinctive pizza here. Today I go here, tomorrow I go there; pizza was seen more as fast food, all very similar.”

Together with his business partner, Limau Chen, he decided to open nNea Pizza in Amsterdam, carrying forward the importance of tradition and innovation. “Here, dough and baking are the most important elements,” says Vincenzo, emphasising the attention dedicated to the pizza-making process, which requires 50 hours of work and passion before being cooked in the Neapolis oven in just 90 seconds.
They mainly offer a contemporary Neapolitan pizza with a pronounced crust and a unique flavour given by a specific blend of Italian and local flours.

Why does “nNea” stand for?
“The double ‘N’ stands for ‘New’ and ‘Neapolis,’ the ancient Greek name for Naples, reflecting the contrast between tradition and innovation that characterises the restaurant.”
There is great respect for the dough, which reflects Italian craftsmanship, combined with refined and modern toppings.

Vincenzo relies on the technology of Neapolis and S series S100E electric ovens.
“The choice was made simultaneously,” he explains, “initially driven by the desire to elevate the quality level of products such as ‘padellino’ – a pizza baked in small round pans ed. –, focaccias, and similar items. Because within nNea menu, we have a few starters, appetizers that have different leavened bases compared to pizza. S series also allows me to offer a whole range of products that I then finish with Refining®.”

What products do you make with S series and Neapolis ovens?
“With S series, we make tray pizza and bread for an appetizer that I hold dear, called ‘Pane e pummarola’. We also bake ‘padellino’, which we serve as specials, and tray pizza. Lastly, we prepare ‘focaccioni’ to accompany our platters. On Neapolis, instead, we make contemporary Neapolitan pizza and takeaway pizza slices served at our adjacent venue, Next Door.”

Speaking of the benefits he finds on the ovens, Vincenzo explains:
“First of all, the management: they are clean, easy to use for anyone, but they still retain the specificity of the settings that the professional can understand and manage. […] I was able to train my staff very, very quickly; the people I had as helpers were using the oven just after an hour.”

Moretti Forni’s technologies are not only for the pizzas for nNea and Next Door, but they are also used to experiment new proposals for the menu and training future pizza chefs.
In fact, Vincenzo reveals that he already needs to purchase a new Neapolis and is enthusiastic about the idea of training new professionals who can carry on the passion for Neapolitan pizza.

We bid farewell in front of a slice of his ‘Partenope’: roasted octopus, red and yellow Piennolo tomato, buffalo stracciata cheese, oregano, and parsley.

We feel at home, surrounded by the design of our ovens and the goodness of this pizza that encapsulates all the Italian vibes.

Gustò, a project born six years ago in Ripe (Trecastelli – AN), amidst the splendid hills of Marche region, a few kilometres from the sea of Senigallia and the Apennine mountains, aimed to bring an outstanding pizza in the territory.
After a successful journey lasting six years and still in full swing, Jacopo Pierantognetti, owner of Gustò, decided to open a second location in Senigallia last June 24th, bringing his philosophy of pizza and cuisine, combining tradition and modernity with an overall note of wholesomeness.

In a landscape where pizza is offered by numerous venues, one might ask: what sets Gustò’s proposal apart?
The answer lies in the strengths of their format. A young, dynamic staff and carefully selected, top-quality local ingredients. Gustò also stands out for the meticulous attention paid to baking – a fundamental aspect for high-quality pizza, which is why Jacopo chose to rely on our technologies with a S series deck oven, the S100E model.

This choice was well studied, he explains, responding to specific needs.
“We opted for this oven to ensure the necessary power even during peak times, especially in the summer season. The configuration with two Fastbake and one Multibake decks meets our needs: the first is ideal for contemporary Neapolitan style pizza, while with the second, we pre-cook and use Refining® of ‘pizza in pala’. In addition to ensuring considerable energy savings, S series offers impeccable baking, a key element for Gustò.”

The menu changes regularly to offer customers seasonality and novelty. S series oven is used for express cooking during service, but also for toppings pre-cooking and re-heating, as well as preparations with prolonged times like pulled pork, which requires up to 8 hours of cooking. During winter, around 900-1000 pizzas are baked per week, while in summer, thanks to the more seats outside, this number goes up to 1500 to 2000.

Jacopo tells us: “The technologies I use most frequently are the Power-Booster, during the busiest work hours, to keep a constant and uniform cooking, and the ‘Standby’ (Eco-Standby) instead, during work breaks, to avoid energy waste without experiencing temperature drop as if you turned off the oven.”

One of the most iconic pizzas is the ‘Tenera’ with buffalo mozzarella, pulled pork, caramelised Suasa onion with soy, cuvée pepper; once out of the oven, mesclun and DOP pit cheese – aka a cheese matured underground – are added on top.
The ingredients, from the dough to the toppings, are of top quality and mainly local, a distinctive sign of attention and care for the territory.

We asked Jacopo if he had to recommend S series to a colleague, what would he say, and he replied: “S series is a great oven! Especially for its versatility, you can use it for a wide range of preparations, even very different from each other: from express baking, to pre-cooking to be finished with Refining®, to the most particular and delicate toppings.”

Like a tailormade suit, S series oven is designed to be customisable in every aspect, both technical and aesthetic, fitting precisely to every need. As Jacopo defines it: “Simply unique.”

In the restaurant world, every company has its own story, but few are as intriguing and inspiring as Sileo in Nucetto (Cuneo). We interviewed Andrea Brunetti, chef patron of the pizzeria, to learn more about this place and its philosophy.

“Sileo, in Latin, means ‘restart’,” Andrea tells us. It’s a word that encapsulates the meaning of his new adventure, which quickly earned 2 Gambero Rosso awards and a rank in the top 50 pizza.

After six successful years with a previous pizzeria, Andrea’s life took a sudden turn, and he found himself at a crossroads: to abandon everything or start from scratch, losing the previous accolades bestowed by gastronomic guides.

And so Sileo was born.

“A sign drawn as if the pen were a ladle, and the sauce were ink. The inclination from bottom to top to represent the idea of rebirth.

A completely new venue, furnished in the way my mind reasoned during the most confused times, like a ‘jungle’.”

The choice of the oven was carefully studied, and after careful analysis, Andrea chose S series, to experiment with different baking and products, creating a balance between tradition and innovation.

He installed two specific decks: the Fastbake for contemporary Neapolitan pizza and the Multibake for classic pizza, Roman-style ‘pizza in pala’, and “Nuvola” (cloud) aka the signature pan pizza from Sileo.

“For the holiday season,” Andrea tells us, “With the Multibake, I also make leavened products like ‘panettone’ and ‘colomba’.”

With the introduction of the S series oven, Sileo was able to expand its offerings and meet the needs of an increasingly diverse and demanding clientele, explains Andrea, “I noticed greater precision in baking compared to when I used the old wood-fired oven. Initially, some customers were sceptical about using an electric oven, but the quality of the products quickly won over everyone, even the most sceptical.”

Among S series technologies that Andrea uses the most are: “The programmed switch-on timer, which is very convenient as it allows me to arrive at the pizzeria and find the oven ready. Moreover, the Power-Booster™ has been a great help to me more than once during busy periods.”

We asked Andrea what he would say if he had to recommend S series oven to a colleague, and he replied, “With an oven like this, the investment pays for itself, allowing you to hire fewer staff, which, all things considered, amounts to 15-20k € per year.”

Andrea concludes: “The ability to easily communicate with Moretti Forni is crucial for me; just last week, I had a doubt about a baking method, I just had to call the company, and one of the corporate chefs, understanding my needs, resolved my doubt immediately.”

A technical assistance service that Moretti Forni has expanded, integrating it with the help of corporate chefs from the MorettiLAB. This support is not limited solely to the technical aspect of the equipment but also offers personalised advice on baking techniques to improve operational management and gastronomic offerings.

Born from a brilliant intuition during the pandemic, Fabrizio Cantoni brings to Milan ‘Desdott’, an innovative adventure in the world of pizza, or rather, mini pizza aka ‘pizzetta’!

Fabrizio has been a pizza lover forever and a professional in the food industry for many years. He tells us with smiling eyes that he spent unforgettable moments with friends just after the lockdown, with many evenings at his place where he prepared mini pizzas for the simple convenience of preparation.

During these dinners, he noticed a fascinating phenomenon: “… instead of waiting at the table, guests gathered around the kitchen, eager to taste and share the pizzas I was baking.”

In that moment he had the enlightenment: “Reinvent the concept of pizza, making it more dynamic and social, not by the slice, but halfway between the bakery’s mini pizza and a classic pizza.”

As he narrates his adventure, Fabrizio is full of enthusiasm: “Desdott is not just for young people,” he emphasizes, “Pizza is a universal pleasure that conquers the hearts of young and old, more and less wealthy.” With the pilot store in Milan and the recent opening in the Colonne di San Lorenzo area, in the Milanese city, Desdott is preparing the ground for further expansions.

Desdott offering is based on the 18 cm base, “desdott” aka eighteen in Milanese dialect. With a pre-leavened and blast-chilled dough, worked with extreme precision and speed, quality is always guaranteed.

“We have a fast-casual format, so we must serve very quickly, and we needed equipment that could ensure speed and perfect baking. Thanks to Moretti Forni’s T series, the preparation process has been standardised, guaranteeing a consistent and high-quality taste experience,” explains Fabrizio.

The choice to adopt T series was natural for Desdott: “Thanks to the programmable settings and the ability to load the specific recipe for each product, consistency in the cooking process is ensured,” he says with the clear assurance of a professional who has worked in the food industry for years knowing the importance of standardisation.

“We habitually use the remote master (Remote-Master® Technology) with settings in the oven’s startup and shutdown phase; the staff don’t touch anything; they just need to change the recipe according to the product they are making.”

Desdott mini pizzas are baked in two minutes at temperatures above 300°C. This research into doughs and the right heat for their business was developed together with MorettiLAB’s – Learn & Bake – Corporate Chefs, which was essential in creating a unique product.

“serieT offers significant advantages, especially in terms of speed and linearity of the preparation process,” continues Fabrizio, “In a period where the lack of staff is a challenge, serieT proves to be fundamental, allowing Desdott to maintain the same quality levels regardless of the staff present in the store.”

We asked Fabrizio to describe T series in three words and he immediately replied, “It’s not three words, but I would call it: a conveyor to success!“ which clearly demonstrates the value of this oven with surprising performance.

Desdott is redefining the ‘pizzetta’ experience, opening new paths in the world of food retail where serieT will be present in every new shop.

“My love for pastry and cooking, in general, was inherited from my grandmother, an excellent cook. I watched her every day fascinated as she kneaded bread and prepared all kinds of sweets. That’s how I fell in love with the art of dough,” shares Dejan Parun, the behind-the-scenes director of Tramontana Pizzeria and Wine Bar in Novi Sad, a historic city in northern Serbia on the banks of the Danube.

During his years of study in Novi Sad, Dejan started his journey in a pizzeria, where classic pizza was the undisputed queen. “It was hard work,” he admits, “but a fantastic experience that taught me to work under pressure.” However, fate had a special encounter with Neapolitan pizza reserved for him, changing the course of his professional life.

“Neapolitan pizza was a revelation for me. I experimented with doughs for two long years before achieving the desired result. Even today, I don’t feel 100% satisfied, but this dissatisfaction is the driving force that motivates me to wake up early, constantly seeking improvement every day.”

The choice of location for Tramontana was carefully considered. “I searched long for the right place for my restaurant,” reveals Dejan. “I wanted a cellar beneath the space of my pizzeria. My philosophy on dough is based on natural leavening at room temperature, and cellars are perfect for this. They contribute immensely to the taste of the final result.”

The meticulous research and dedicated work are then entrusted to the heat of Neapolis oven.

“Neapolis is an oven that, when you see it, you buy it. Just watch it at work; it’s truly amazing.”

Dejan tells us that beyond aesthetics, what they love about Neapolis  is its ability not to overheat the environment, a crucial aspect in the hot Serbian summers. He confides unequivocally, “Working on this oven is a real pleasure!”

Neapolis‘ technology manifests in its extraordinary ability to maintain a constant temperature, ensuring that each of the 350 pizzas that come out is perfect and meets expectations.

Tramontana immediately won the hearts of Novi Sad residents. “We started off great!” Dejan smiles. “People recognised the commitment of our team. Each member is driven by love for this work. They are my second family, and Tramontana is our second home.”

In 2023, official recognition came with the first place in the Neapolitan Pizza category at the ‘Internacionalni Pizza Fest’ held on November 25 and 26 in Belgrade. A triumph that confirmed the talent and dedication of the entire team.

For Dejan, Neapolis  is not just an oven; it’s the beating heart of day-to-day production.

In the vibrant gastronomic scene of the Eternal City, the restaurant San Martino – Pizza & Bolle emerges as a bold project, born from the fusion of tradition, innovation, and the passion of those who love to transform Roman pizza into an unforgettable culinary experience.

San Martino is rooted in a unique vision: that of creating an idyllic accord between the classic Roman pizza and the elegance of bubbles. The project was born from the awareness that two worlds, seemingly distant due to preconceptions and established customs, could meet in a harmonious gastronomic exchange. Here, the customer becomes the composer of their own experience, free to pair their favourite pizza with a wide selection of wine labels.

The heart of San Martino is pizza chef Alessio Muscas, born in 1991, who has joined the vision of ‘Pizza & Bolle‘ in 2023. With an already established history in the pizza world, Alessio decided to bring out the best of Roman gourmet pizza. The result? A pizza with a low and crispy dough, awarded with 3 Spicchi Gambero Rosso, made with refined, high quality and perfectly balanced ingredients like the heat of Neapolis. His experience, gained from Neapolitan pizza and ‘pizza in pala’, contributes to preserve traditions and embrace new techniques, methodologies and visions.

Alessio’ personality emerges clearly in his words: “[…] I am one of the first to bake Roman pizza on Neapolis oven, generally used for Neapolitan and contemporary pizza.”

Neapolis is an oven with a superior technological innovation that determines the success of the pizzas served at San Martino, demonstrating its great adaptive capacity and always offering impeccable performance.

Muscas emphasises the importance of this choice, highlighting the desire to benefit from the best that technology can offer in the field of ovens.

“With Neapolis, on Saturdays we use the Power-Booster™ function when we exceed 200 pizzas and the Eco-Standby™ mode between the first and second shifts, guaranteeing product quality and energy savings,” says Muscas, giving some details of the operating practices.
The decision reflects the philosophy of this food and wine business to combine tradition and modernity, ensuring the quality and wholesomeness of Roman pizza in harmony with innovation and sustainability.

San Martino is part of a broader entrepreneurial project known as ‘Pizza & Bolle’, which also links the Sant’Isidoro and San Biagio pizzerias in Rome. Together, they create a new interpretation of the iconic Italian dish, enriched by the elegance of sparkling wines.

San Martino “Pizza & Bolle” – Gasometro
Lungotevere di Pietra Papa, 201, 00146 Roma

Located in Borghetto di Monte San Vito, in the province of Ancona, Il Capriccio di Leo is a recent pizza place that has quickly gained distinction for its unique creations and high-quality offerings, also thanks to S series oven.

Don’t miss this interview with Leonardo Rocchetti, the young owner and pizza chef, who ranked second in our “Bake with Us” contest and is our chef ambassador for Moretti Xperience.

How did “Il Capriccio di Leo” pizzeria come to be?

“My business began in 2017 when I decided to take over the pizzeria where I worked as an employee. Shortly after, I started introducing new pizzas to the menu, leading to a subsequent increase in clientele.”

When did you decide to change your oven and choose S series for baking?

“The decision to switch to S series was driven by the desire to enhance our baking processes and have an oven that would allow me to reduce and optimise energy expenses. With S series, I went from a bill of around €3,000 to one around €1,200.”

What products do you offer at your pizza shop?

“With a three-deck S series, we divide the products for each deck. This makes us bake different products simultaneously, ensuring efficiency and speed in the kitchen. We make both round pizzas and Roman-style stuffed pizzas. However, our specialty is the ‘pizza al taglio’ – pizza by the slice – a hybrid between tray-baked pizza and focaccia, prepared for takeout.
Equally intriguing are our pizzas with pistachio or basil pesto, which we prepare in-house.”

Do you use the prebaking process and Refining®️, aka our baking finalisation?

“Yes, we use prebaking for some products, particularly those with rich biga dough that tends to rise quickly. For others, we opt for express cooking.”

How has this new business concept, Refining®️, influenced your job?

“Prebaking allows us to block the rising at the right time, keeping the high quality and shortening the service time. We prebake for 3 minutes, store the products, and then do a 4-minute Refining®️, all with S series. Every step is so much easier and effortless.”

Among the various features of S series, which ones do you find most useful and use the most?

“Eco-Standby and Power-Booster are the functions that simplify my work the most. Eco-Standby prevents us from leaving the oven at maximum power when not in use, while Power-Booster is essential when the workload increases dramatically during service. My pizzas remain perfect from the first to the last.
We also use Delta Power technology, which allows us to set the power of the front and rear of the oven, ensuring pizzas are evenly baked regardless of position.”

Your company is family-run, but now you also have other people assisting you. Regarding the training of your staff, how has it been with S series?

“Very well! In fact, after setting up the oven according to our needs, I completely delegated tray-baked pizzas to my brother.”

Leonardo dreams of opening other pizza shops in the future, transforming Il Capriccio di Leo into a true format. We’ll certainly be hearing more about him!

For information on new baking technologies, contact us.

Spaccaforno is a pizzeria concept founded by Corrado Falco, who arrived in Germany 23 years ago, opening Gallo Nero, one of the most renowned Italian restaurants in Hamburg. Inaugurated in 2018 and now managed by his daughter Nina, Spaccaforno specialises in Neapolitan style pizza and owes its name to Corrado’s Sicilian hometown, Ispica, historically known as Spaccaforno.

Today, with three pizzerias, Spaccaforno ranks among the Excellent pizzerias in 50 Top Pizza Europe and is one of the best pizzerias in Hamburg. The restaurant stands out for its premium quality ingredients, most of which are sourced directly from Italy, including the heat of Neapolis oven, chosen for their locations.

Natalia, the young pizza chef who moved from Italy, manages Spaccaforno locations with her partner. We had the chance to interview her to unveil the secrets behind this successful business. “Our idea is to bring Neapolitan pizza to Hamburg, importing the finest ingredients, including the heat of Neapolis oven. We make around 250 pizzas per day during the week and 350 on weekends. Additionally, in the pizza shop near the airport, we also offer pasta dishes.”

The location she manages, in one of Hamburg’s richest areas, is a cozy gem with seating for 20 guests, while the central and airport pizza shops can accommodate 60 guests each. Despite the limited space, Neapolis seamlessly integrates into the design, and thanks to its performance, the more compact location manages to produce the highest number of pizzas.

When asked why she chose the Neapolis oven, Natalia replied, “I previously worked with wood-burning and gas ovens, and I was somewhat worried about switching to an electric oven. Initially, it was Neapolis‘ iconic design that caught our attention,” she explained. “Then, my partner tried it at a fair, and we discovered that Neapolis makes the pizza maker job easier, thanks to its precise temperature control. We fell in love with it!”

“In addition to its user-friendliness, we appreciate its high productivity the most. We benefit from having an oven that reaches the desired temperature within an hour once it’s turned on. We bake between 440 °C and 450 °C for a maximum of one and a half minutes. Our pizza must be perfectly crispy, not overly toasted, and thanks to Neapolis, and its temperature consistency, we always achieve top results.”

Among Spaccaforno‘s best-sellers is the Diavola, with organic tomatoes and mozzarella directly from Naples, Calabrese salami, and Fior d’Agerola provola. The pizzeria offers both classic traditional pizzas with Italian products, including vegetables, as well as special pizzas that change based on the month and seasonal ingredients.

Spaccaforno has become the meeting place for Neapolitan pizza lovers in Hamburg. Thanks to the Neapolis oven, tradition harmonises with technological innovation, taking diners on a journey through the culture and authenticity of Italian cuisine.

2020 was a peculiar year for the restaurant industry, but Federico and Luca, owner and store manager of Filante, were not discouraged and opened their ‘pizza al trancio’ restaurant in Milan. A new, young and dynamic format that started with take-away and has now become a place to live and with a new opening on the horizon!

But what are the success factors of this pizzeria aimed at innovating one of Milan’s cornerstones, aka pizza al trancio? We had the opportunity to interview Federico and Luca to reveal the secrets behind ‘Filante’ concept…

How was ‘Filante’ project born?
“Filante was born as an idea of a physical place where you sit down, are served and eat hot pizza fresh out of the oven for a unique taste experience,” says Federico, co-owner of the brand, who has always had a passion for pizza by the slice, pizza al trancio Milanese.

He continues:
“This type of pizza is different from Roman pizza, it is tall, triangular, baked in 45 cm diameter pans and very topped. And the name Filante recalls precisely the presence of mozzarella, a characteristic that refers to the perception of taste.
We saw an opportunity to develop this product in a modern key, choosing only quality ingredients, including the heat of S series deck oven and optimising the production process. Ours is a modern project, a chain of pizzerias in which we have created a product that is the evolution of the traditional slice. In fact, our payoff is precisely: the evolution of pizza al trancio. In fact, we are the first evolved pizza by the slice chain.”

What are the values that distinguish ‘Filante’?
“Lightness is the key for us. In fact, we have created a production process that counts 24 hours of leavening, using noble flours, little oil on the product and quality toppings for a lighter slice that is much appreciated by customers. We use type 1 flour, but we are also testing an alternative with stone-ground multi-grain flour of a high standard never seen in Milanese slices and new toppings such as those found on classic pizza, which are special, almost gourmet-like.”

“In addition, we focus a lot on quality heat. Pizza al trancio was historically made in a wood-fired oven, and today our customers are very surprised to learn that our S series oven is electric, because the taste is great. Advanced baking is a value we believe in, an added value we try to communicate and spread.

Why did you choose Moretti S series oven?
“Our project is aimed at the development of a chain with several points of sale, so we needed an oven that would guarantee consistent baking. In addition, we wanted a tool that, with the same result, was more user-friendly than a wood-fired oven.
With the S series electric deck oven, there is no need for experienced staff: even beginners can use it.
The plus is having a superior baking quality, but also the ease of being able to better manage and standardise the product.”

What are the main advantages you find from using it?
“What we like most is the optimal insulation and the ability to maintain the temperature together with the precise regulation of the top and deck, which are fundamental. Making a lot of pan pizzas, the temperature often varies, rising and falling with each baking. What strikes us is that S series oven keeps the temperature constant, returning to the set temperature quickly. In addition, when we have peaks in our work we use the Power-Booster which helps us keep up with the production rhythm. Furthermore, the oven is very intuitive both as a software and as adjusting the type of baking you want and we also use the programmed switch on timer, it’s so convenient. Last but not least is the need to reduce consumption: we turned to Moretti Forni precisely because it guarantees maximum energy efficiency, lower consumption and it supports our value of sustainability.”

Such has been the success of ‘Filante’ that after only a year and a half in business, they will also open a second shop in the Porta Genova area, obviously with another S series oven!

Bondi Beach, one of Australia’s most famous beaches, in early 2022 saw the birth of a new Italian cuisine project, Peperoncino Pizzeria. Among the restaurant offer, pizza, made with serieS deck oven, occupies a prominent place. To know more about this interesting reality, also mentioned by the Best Restaurants of Australia, we interviewed one of the partners, Alfonso Santaniello, the pizza chef who has followed the restaurant since its opening.

Tell us about ‘Peperoncino Pizzeria’ project
After 20 years of experience in the pizza business, I arrived at Peperoncino with a great desire to express myself. Together with my two partners, two Information Technology ‘brainiacs’, we have shaped this project with a naming and logo that may seem a little banal to us Italians, but literally blow the minds of Australians.
We offer our customers a culinary experience of the highest quality, using the finest ingredients to compose our menu which, in addition to pizza, also includes a selection of antipasti, main courses and desserts. Even if not much time has passed since our opening, Peperoncino is already giving us much satisfaction.

In this context, how does serieS fit in?
Every day we bake an average of 150 pizzas of 33 cm Ø, 50 ‘mezzo metro’ pizzas, as well as calzones, bread and focaccia with serieS. We chose it for several reasons. First of all, because of its versatility: we wanted to give our customers a choice of several products. Peperoncino is one of the first places in Sydney to offer a pizza dough made with biga.
Our customers can choose from two different types of pizza, crunchy or contemporary (similar to Neapolitan): thanks to Moretti Forni’s technology and quality, we satisfy all palates. As for toppings, ours are classic pizzas with a ‘gourmet touch’.
Another reason that brought me to Moretti Forni was the goal of being among the best in contemporary pizza and, after working for many years with wood-fired ovens, I knew that only this electric oven could give me the result I was looking for, drying the crust of my pizza to perfection. Besides, as we all know, at busy times with a wood-fired oven it is impossible to work at a constant temperature. With serieS, on the other hand, I decide the percentage and the temperature of both top and deck, so my pizzas are just perfect!
Last but not the least, we chose Moretti Forni through Joe Cassisi, the best oven importer in Australia, a reliable person, always helpful and with a great reputation.

What are your plans for the future?
We want to keep on evolving, in every sense. For now, we are aiming to consolidate our space in the Sydney market, confidently waiting for our boom which, we are sure, will rank us unquestionably among the best in Australia. Peperoncino was created to become a brand, we are already identifying 5 more locations here in Sydney and, next year, we aim to open in another state.

Peperoncino

Where: Bondi Beach Sydney, Australia 2026

“La Bottega” restaurant was born in 2021 from the passion for dinners with friends of Antonio Miscellaneo, an Italian now permanently based in Singapore. For his restaurant, which keeps that intimate dimension and a ‘dinner with friends’ atmosphere, Antonio chose the heat of Neapolis for baking his contemporary Neapolitan pizza, the centrepiece of his offer that got him in 22nd place in the 50 Top Pizza Asia ranking, as he tells us in this interview:

How did ‘La Bottega’ project come about?
I opened ‘La Bottega’ in August 2021 and it was all new to me from the beginning. Although I am a big fan of cooking, I haven’t a background in food and beverage, as I have always worked with technology.
However, I was already living in Singapore where I had set up ‘Casa Nostra’ which, in a short time, went from being a place where I baked pizza, pasta, ice cream and cold cuts for friends, to becoming a home restaurant de facto, where also friends of my friends wanted to come and pay: within a month I had everything booked and a queue of thousands of people!
The thing that impressed everyone the most was my contemporary Neapolitan pizza, which did not exist in Singapore. The house was too small so I had the idea and the need to open a place where pizza would be the centrepiece.
Since the beginning I was looking for an electric oven that could reach high temperatures, to meet my baking needs. After some research, I was attracted by Neapolis, both for its technological innovation and for the solidity of the brand. Moretti Forni, in fact, is renowned internationally and has a reliable sales network even in Singapore.
After a baking test in the MorettiLAB, once I had tested the oven in person, I no longer had the slightest doubt and immediately purchased three Neapolis.

Why did you choose Neapolis?
I’ve never considered a wood-fired oven, even if the type of product I wanted to make is usually associated with it, because I firmly believe that today, thanks to technology, you can achieve the same baking performance with an electric oven. Neapolis is the most excellent example of this. Moreover, in a city like Singapore, it really doesn’t make sense to buy, transport wood, store it and then burn it and pollute.
Another crucial role in this choice was also played by the ease of training the staff: in Singapore, 99% of the workers who arrive in the kitchen have never seen a wood-fired oven, actually they have never had anything to do with pizza. I already had to spend many hours teaching them all the dough know-how, and having simplified the baking phase helped us a lot to speed up the training and make the pizza makers autonomous right away. In addition, there is no need to turn the pizza when baking on Neapolis or check it. Once I have the settings for my product, I can be sure that they are replicable over time: anyone standing in front of the oven knows exactly how to make my pizza.

What products do you bake on Neapolis?
Depending on the time of day, we offer different tasting sessions, in which pizza is always the protagonist. At dinner, for example, we do a 6-course degustation: 3 starters, followed by a combination of Newpolitan® pizza (Antonio’s contemporary Neapolitan, ed.), first and second courses that can be shared by the diners.
For Sunday brunch, instead, we offer a choice of four traditional Italian dishes, from antipasti to pasta or Newpolitan® pizza as the main course, followed by dessert.
At lunchtime the menu focuses on our unique Supercrunch® pizza or pasta.
We bake different doughs with Neapolis to create different experiences: Newpolitan® stands for ‘new, contemporary way of making Neapolitan pizza’ and is made with a dough that goes through different phases and temperatures for a total of 60 hours before it is ready, while Supercrunch® is inspired by the traditional Roman ‘scrocchiarella’, with a more pronounced crispy crust and a 24-hour fermentation.
For toppings we stay fairly classic, with vegetables and cheeses that we import directly from Italy, while we process and season some cured meats such as guanciale, pancetta, coppa, bresaola and salami directly.

You received a special mention in the 50 Top Pizza Asia – Pacific: what did that mean for you?
It is definitely a nice achievement. It gives us great pleasure to be awarded number 1 in Singapore, as we were the first to bring the concept of contemporary Neapolitan pizza there.
It is an official recognition that we have done something new and different, something that was not there before.
In my work, I feel committed to spreading the culture of pizza, which is why I propose all these different types of pizza, to make them known and appreciated by the local public.

What plans have you got for the future?
I would like to make my pizza easily available to the general public. Now one comes to Bottega for an experience, but what if one wanted a pizza from Antonio, how could one do it?
That’s why my dream is to bring my pizza to every Singaporean’s home with the same quality as if you were enjoying it at the restaurant.

Like many other professionals, Marco Feraco’s passion for the art of baking was born almost by chance. What sets him apart is his great curiosity and desire to learn, which led him to make a life changer pizza, relying on serieS oven, as you can read on his social media.

How did you come to this profession?

When I was very young, I enlisted in the Navy but, after a while, I no longer saw any prospects in that field. So, having abandoned military life, and being used to working particular hours, even at night, I approached the bakeries in my town in the province of Cosenza, and I immediately realised that it would be the job of my life!
My curiosity about the world of bakery grew. I had to go deeper and I invested in training: I left and attended the most important schools, did many private consultancies and courses. At the same time, I continued working in various establishments, both bakeries and pizzerias, until I personally supervised the opening of numerous points of sale. These were the occasions in which I was able to deepen my knowledge not only of baking but also of the pizza world.

How did Komodo, your project in Sirmione, come about?

In order to trace my own path, I decided to set up my own business.The name Komodo Bakery Lab has a special story: it came out by talking to the technicians who were supervising the work on the premises. We had to put a name on the paperwork and, in the process, they noted that we were in a convenient location in the city – ‘comodo’ in Italian – where parking is also convenient… and so Komodo was born!
We are open all day: from morning to evening we bake bread made exclusively with sourdough, in different types, and thanks to the efficiency of S series we also supply many restaurants in the area.
For example, we bake South Tyrolean bread with rye and different cereals, to which we add apples, pears or gorgonzola and speck; we also bake traditional bread, like our grandmothers used to, made with wholewheat and wheat flours.
Bread is only part of Komodo’s offer. Thanks to the versatility of S series, in fact, I can diversify production by baking sweet and savoury breakfasts (like French viennoiserie, sweet and savoury croissants, pain au chocolat, bretzel, shortbread, large leavened products, etc.) and, at late morning, serve Roman-style pizza and focaccia pugliese. And at weekends, we organise themed pizza tasting evenings: Neapolitan pizza, high fluffy pizza, pizza al piatto, etc.

Tell us more, which model of S series do you use for your products?
I have a double deck S125, both decks are Steambake, with steamer and refractory surface. It is excellent in everything, it allows me to bake a lot of products, including leavened products such as panettone or colomba, which I also bake out of season for breakfast.
Over the years, I have tested thousands of ovens, and although I used the same recipe, the products always turned out differently. When I finally tried Moretti Forni ovens, which are renowned for their uniformity and versatility, I realised the authenticity of perfect baking.
Whatever product I try to cook on S series, in fact, always comes out perfectly thanks to the quality of the heat. As I said, I bake everything there, because at Komodo we only work with this oven, even for sweet and savoury toppings.
I can honestly say that the baking I have experienced with S series I have not found anywhere else. Its technology is a great help to me: for example, with the Delta-Power™ I can set and balance the oven as I want, while the Power-Booster™ is very useful when the peak hours come. Furthermore, the professionalism of the entire MorettiLAB team has been fundamental in supporting me get the best out of the oven and set the ideal settings for each of my products.

What plans have you for the future?
I would definitely like to expand my business, open another shop or, why not, another 3 or 4, perhaps even in other locations around Lake Garda. I would like to broaden my horizons while maintaining the craftsmanship of my products.

Komodo Bakery Lab

via Verdi 5/7, Sirmione, Italy

“I am happy to have chosen Moretti Forni for this adventure, it is also thanks to Neapolis and its performance that I have achieved this coveted goal”

Eighth in the 50 Top Pizza 2022 Asia – Pacific ranking and winner of the title of Best Pizzeria in Hong Kong, Salvatore Fiata in less than a year since opening his restaurant can say he is more than satisfied with the important milestones he has achieved.
At the centre of his Fiata Pizza, a Neapolitan pizzeria in the beating heart of Hong Kong, stands Neapolis, the oven used by the Caserta-born pizza chef to make his pizzas with “75% humidity, 510 °C, 90 seconds and 100% passion”, as we read on his website.
To find out more about this interesting project, we caught up with Salvatore and asked him to tell us his story:

Tell us about yourself and how ‘Fiata Pizza’ was born
I am from Capodrise, in the province of Caserta, and grew up in a family of pizza makers for three generations. I was already working abroad, but I stayed in Europe
I arrived in Hong Kong for love, to join my wife. A dear local friend of mine, knowing my skills, proposed that we open a pizzeria together: I was immediately very happy and enthusiastic, because I could finally prove to everyone, especially myself, that I could make it and live this new adventure.

How does the choice of Neapolis fit into your business?
Several years ago, I worked with Franco Pepe. He was the one who first introduced me to Moretti Forni. Then when the time came to open my own place I had no doubts, I chose Neapolis6 for its excellent performance, especially because in less than 40 minutes it reaches 500 °C and from the first to the last batch the temperature always remains constant. These are huge advantages.
Mine is a contemporary Neapolitan ‘pizza canotto’, which I bake for 90-110 seconds. I have an average of 150 pizzas a day but, thanks to recent successes, I have reached 600 pizzas at weekends alone.

Now, let’s talk about the eighth position in the 50 Top Pizza ranking: what did it mean for you?
It was very exciting! First of all, I didn’t expect to be part of the 50 top just 8 months after opening: when we received their official email, I couldn’t believe what I was reading and it was really very thrilling…
Personally, I am happy to have chosen Moretti Forni for this adventure, it is also thanks to Neapolis and its performance that I have achieved this coveted goal, in fact even the Hong Kong social media who told my story compared my Moretti oven to a Ferrari.
It has been a difficult but satisfying year: in addition to being in eighth place in the 50 Top Pizza 2022 Asia – Pacific and declared the Best Pizzeria in Hong Kong, we are also in 62nd place in the 50 Top Pizza World 2022, entering among the 100 best pizzerias in the world.
After these awards, the changes were not long in coming: we are always full, every day, and on weekends we only take reservations.

What are your plans for the future?
I would like to open a second shop, still in Hong Kong, although at the moment I am still focused on this one, which is in a very central location: we work really hard and I am the only pizzaiolo, so I have to concentrate on doing even better next year!
As I said, Neapolis oven is spectacular and I am ready to buy another one as soon as I can open my second pizza shop.

Fiata Pizza

Where 2 Staunton Street, Central, Hong Kong

I Fontana is Pietro Fontana’s ambitious project, a rapidly rising name on the Italian pizzeria scene. With the opening of three pizza shops in just two years, awards and recognitions were not long in coming for this young Pizza Chef. Pietro had important experiences abroad that he brought back with a great desire to innovate, choosing the perfect and sustainable baking of our S series deck ovens for his locations.
Today Pietro has a staff of 30 people, with whom he makes “many super interesting things”, as he reveals in this interview:

How was ‘I Fontana’ project born?
“The choice of this name is linked to my family, with whom I run my restaurant. First of all, there is my wife, who takes care of the fried food line, then there are our sons (14, 13 and 7 years old) that always follow us at work and are already very passionate about the pizza world. So, I chose this name because I hope that one day my children will be the ones to carry on this project that requires so much commitment and hard work.
We opened the first pizzeria about two and a half years ago: on 6th March 2020 we opened the first pizza parlour, which was immediately closed after only three days due to the lockdown. It was hard but we never gave up, throwing ourselves headlong into this adventure in which I believed more than anyone else.
While planning the opening I had discarded the idea of delivery, which turned out to be the only viable way at the time. It immediately worked really well and made us known to so many people, benefiting us when we reopened. In the restart, in fact, we had a real boom.
That moment of forced hiatus, personally, allowed me to do specific product tests and understand many things. After only three months, we were able to enter the 97th place of the 100 best Pizzerias in Italy in the 50Top Pizza ranking (we immediately jumped to 43rd place 2021 ranking, ed).
Once the restaurant was in full swing, we decided to focus on table service, over 250 covers, reserving the take-away for the opening of a dedicated take-away pizzeria, Rustico. Here we offer pizza by the slice, ‘fritti’ and take-away pizzas, all baked on Moretti Forni’s S series, which I really recommend to everyone”.

Let’s go more into detail: what products do you make?
“A pizza with a more pronounced crust and a pizza in pala that is an evolution of my previous experiences. At the beginning, establishing myself with these two products was not easy, since, in Naples’ area, Neapolitan pizza is the best known. So, it took time for customers to appreciate the crispiness of my tray-baked or pizza in pala. Among my specialities there is also ‘pizza nel ruoto’ like the one made by our grandmothers many years ago, but baked in the electric oven, which gives more crunchiness and brings out all the flavours. In this way, even a simple ‘Margherita’, or ‘Marinara’, acquires a more ‘authentic’ flavour. With S series, I also enjoy baking croissants; being a modular oven, I am also considering adding a higher chamber, to be stacked on the current composition in order to start producing panettone as well.
S series is also my partner for the new opening in Pomigliano d’Arco, with around 40 seats, where I will offer super crispy ‘pizza in pala, padellino and teglia’ proposed as an entrée. In this case, we want to raise the bar even higher with our toppings, mixing ‘haute cuisine’ dishes with pizza.

Why did you choose S series? What is the main advantage?
“Certainly, its most important advantage is energy saving. I have talked about it a lot with many of my colleagues who use other equipment, showing them the real difference.
For example, I had applied to the energy supplier for 30 kWh and initially I was only only granted 15 kWh; knowing that the oven would absorb 12.5 kWh per chamber, I had a total of 25 kWh in two chambers and I feared I would not make it. Instead, even today, after opening, I am still working with just the initial allocation of 15 kWh, with the two chambers always switched on and of course all the other equipment such as refrigerators, etc. I have had no further need to increase the kWh, so this means that the oven is consuming very little and this also means saving money. In addition, with its 110% versatility, as I said, it allows me to really bake anything and, indeed, I also consume less gas since I no longer use the hob.
Among my favourite functions I can mention the automatic switch on: I am very satisfied with this aspect because by setting the daily switch on with the Timer, when we arrive at the pizzeria in the afternoon, we find the ovens ready to go.
Once all the baking is done, we put it on standby mode: in the afternoon, we do all the preparation and the work starts to be intense around 20.30/21.00. From the end of preparation until peak time S series literally remains on stand-by, it does not move neither losing or rising the temperature, with relevant savings on the bills. As soon as the workload arrives, with a simple click we can start baking again, knowing that it will always be at the right, constant temperature. If, then, during the evening we need a quick boost, we activate the Power Booster, a truly precious help.

For your products, what added value does the heat of S series offer?
“I started with a gas oven and an electric one of another brand on which I mainly baked pizza in pala. I noticed that something was wrong and I thought it was because of the dough. Then I wanted S series at all costs and when I saw the results of the first baking, I got chills, in fact, I was moved because I was incredulous at the perfection my pizzas had achieved.
At first, I had even thought of a particularly successful dough but, baking after baking, I realised that serieS is a wonder! It really does make a difference and I am very satisfied because with serieS is an assured win, whatever kind of product I will make and whatever texture I will look for: soft, crunchy, etc.
I’m super in love, to the point that I talk with it: I have it nice and shiny every night, both cleaning the steel and the glass, always looking as brand new, even though it’s an oven that ‘fights’ all day every day.
In addition to pizza and bread, we produce a lot of other things too, including gastronomy: semi-dried tomatoes, aubergine parmigiana, toppings such as potatoes or sausage while the oven heats up and, while switching it off, I use it for bruschettas, or use it to dry bread which will become breadcrumbs.
S series is really, really versatile. Needless to say, that at Rustico we no longer use the hob to make the line. For example, we used to fry peppers, now we cut them into strips, put them on a baking tray, season with oil, salt, olives and capers and off to the oven. When we take them out, they really do have a unique taste, certainly due to the cooking process that captures every flavour, concentrating it in the product.

I had known Moretti Forni for many years and I was already in love with electric because for a long time I worked abroad, in Germany, Holland, Luxembourg, where many people were already using this brand.
Finally with S series I have made my dream come true, it’s unbeatable and I really do everything with it: working with a rather special dough technique, with very high hydration, the electric oven dries perfectly and makes my product much more digestible, because there is no residual moisture, the crust takes on the right crunch and the customers are satisfied and confirm the greater digestibility they find, because the crumb inside is not wet or soft, nor dry, because the oven has done its job. Many people believe it is due to the dough or the skill of the pizza maker, but it is the oven that makes the difference and this difference can only be 100% with an electric oven: both gas and wood-fired ovens, in fact, do not give the same drying effect unless you only bake one pizza a night.
I have also said it in my stories on social media, “Moretti for life!“, it is real.
Everybody knows that I am frank and I say what I think: it is important to update on the dough techniques because the pizza and bakery worlds are evolving every day, but the world of baking is evolving too.
The oven plays a fundamental role and it is really important to know the characteristics of the equipment you use. Therefore, if I had to recommend something I would say to choose wisely: for these reasons stated and for many more, choose Moretti!”

The restaurant these young entrepreneurs has Neapolis heat at its core

Materia Pizzeria, The Origins of Taste is a contemporary pizzeria born from the passion of two young 30-year-olds, Vincenzo Marottoli and Antonio Caputo. Both born in Basilicata, farm owner the former and Pizza Chef the latter, the two joined forces and knowledge to bring all their Lucanian origins to Milan, through the PDO and PGI products of their land.
“I had already experience with important realities in Milan and I felt the need to create something of my own, in which I could express my Lucanian origins, through products that would fully represent me,” says Antonio, “so with Vincenzo we combined our ideas and founded Materia, a pizzeria that respects small producers, seeking the highest quality, knowing the ingredients in depth and valorising them in their simplicity and uniqueness, as our grandparents used to do”.
Vincenzo and Antonio wanted to make clear that, for their business, they have selected their partners very carefully, only Italians, choosing among those who safeguard the environment and work in a sustainable and ethical way. In full respect of these values the choice of Neapolis as baking technology perfectly fits, a “state-of-the-art oven for an authentic and sustainable taste”, as you can also read on their website.
“I came across Neapolis in the restaurant where I worked before,” Antonio continues, “coming from the wood-fired oven and being used to baking that way, I was sceptical at first. Then I started working with it and I immediately understood how to use it at its best. I was really satisfied, so much that I had no doubts in buying it for our restaurant. Neapolis has an extraordinary baking consistency, even under heavy workloads. At first, people believed that my pizza was baked in a wood-fired oven, I think because no electric oven is able to keep the high temperature constant like Moretti Forni”. Other than its performance, Neapolis 9 was also chosen for its design. In fact, the layout of the entire restaurant, personally curated by Vincenzo and Antonio from the furnishings to the mise en place, is all in industrial style.
Talking about the menu, Materia’s pizzas are in constant balance between tradition and innovation, to satisfy all tastes: they range from the Orto, topped with PGI Sila potato cream, bell pepper cream, PGI caramelised Tropea onion, Confit tomatoes and Aubergines chips, to the Lucana with Fior di latte mozzarella, stir fried wild chicory, Pezzente sausages from Lucania, fresh fava bean and potato cream and e Crusco pepper. The ingredients in common for both are fresh basil and BIO EVO – PGI Lucano olive oil.

The dough, is made with 24-hour biga, but what makes their pizza different from other contemporary pizzas is the baking, as Antonio explained: “I needed a constant baking with lower temperatures for my pizza, to get a drier, crunchier product. I put the pizza in the oven at 400 °C and leave it for more than a minute, to dry it well. I wanted to bring this ‘crunch’ touch to the crust for a long time and I am happy that customers are appreciating this perceptible crunchiness when tasting it. For the toppings we rely on seasonality, adapting the menu accordingly: we personally select all the suppliers, processing and blast chilling the raw materials.
With Neapolis we also bake pizza in pala and bread: in this case we have a dough with 80% hydration and a size of about 600 g. We bake it for ca. half an hour at 200 °C with the door closed, then lower to 160 °C and continue for another 25 minutes. Finally, we complete the baking with the door half-open, leaving a crack for the crust and crumb to dry out. We use the bread for our bruschettas toasted at about 200 °C and then topped with typical ingredients such as Caciocavallo podolico, Crusco pepper, Bufala ricotta cheese, organic honey, etc.
Recently, we have also experimented with friselle: in the first phase, we let the dough develop at 200 °C with the door open, then, after the shift, with the oven switched off, when Neapolis reaches 150 °C we dehydrate them, again with the door open.
Vincenzo and Antonio’s restaurant is just a few steps away from Colonne di San Lorenzo, a place that is particularly visited during the day for its historical value and, from sunset onwards, very popular with nightlife lovers, since it is halfway between Navigli and Piazza del Duomo: the perfect place to enjoy quality products!

Materia Pizzeria

Via Del Torchio 1, Milan

Paje beach is one of Zanzibar’s most picturesque beaches, characterised by impalpable white sand and sea in all shades of blue and turquoise. The landscape with the barrier reef background changes constantly with the alternation of high and low tides, making it the perfect place for unique walks or an ideal environment for kitesurfing. It is precisely kitesurf lovers that make up the majority of the tourists who come to Paje and that, especially in the evenings, crowd the premises of Bento Zanzibar, the island’s first food court, just a few metres from the beach.
Built entirely from containers, one for each different restaurant, Bento Zanzibar is sustainability-oriented, totally plastic free, using only sustainable or recycled packaging, and deeply committed to waste reduction. In this eco-friendly context, ‘Ciao Paje’, the first Neapolitan-inspired pizzeria in Zanzibar, owned by the Jaszczuk family, was born. We spoke to Katarzyna Jaszczuk, owner and manager, who arrived from Poland on the breath-taking archipelago in the Indian Ocean in 2021, about their pizza and how this adventure began:
“We love pizza so much in our family that we turned it into a business by opening a Neapolitan pizzeria. Although we had never run a restaurant before, we were well aware of what we wanted to achieve by making quality pizza in the first place. So, our journey began with Neapolis oven: we had nothing ready, we didn’t even know the exact location of the restaurant, but we started by buying the oven. Ordered in July 2021, after a series of ‘adventures’, and after being transported on four different ships through Oman, Malaysia and Kenya, we finally installed it in our Zanzibar location in December”.
Setting up the business in Paje, the island where, as they say in Swahili, people live pole pole (lit. ‘slowly’), was not easy for the Jaszczuk family, especially finding the raw ingredients needed for their pizza: “We faced huge obstacles with ingredients. We could not find any suitable flour in the whole Tanzania! Fortunately, we found a mill in Mainland that produces it especially for us, according to our specifications. Having found flour, it was the turn of dairy products, which are not very common in Zanzibar. We had difficulty finding fresh fior di latte mozzarella, mascarpone or ricotta cheese, an indispensable triptych for our production.”

Step by step, ‘Ciao Paje’’s team is organising to be more and more independent from suppliers, always keeping the highest quality for its customers: “we are working on opening a small cheese laboratory to produce cheese ourselves from fresh local milk. We have also planted some San Marzano tomatoes so that we can make our own tomato sauce for our pizza” which, according to online reviews, Paje’s tourists define as ‘excellent’, ‘incredible’, ‘delicious’, even describing it as ‘the best Neapolitan pizza ever eaten!’.
In the realisation of this interesting project, Neapolis heat was decisive, as Katarzyna reveals: “The electric oven was a natural choice: there is no gas distribution network on the island, and wood was excluded anyway also due to the risks with inexperienced staff, which of course consists of Zanzibarians whom we trained from scratch. There are very few electric ovens suitable for Pizza Napoletana and, of these, only Neapolis belongs to a well-known brand with a long and solid tradition. So, choosing Moretti Forni was the obvious option and we are super happy with it!”
In fact, all 8 pizzas on the menu are baked with Neapolis. Most of them are true to tradition and some monthly specials depending on the season and availability of ingredients. In addition, Ciao Paje makes ‘panuozzo’, an elongated bread with various uses.
We will certainly hear a lot more about the Jaszczuk family, also because, as Katarzyna confides, “we plan to open another restaurant in Zanzibar by the end of this year”.

Ciao Paje

Where: Bento Food Court, Zanzibar

Photo Credits Ciao Paje Pizza Napoletana e Michał Dzikowski

It is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North Beach, Australia. After a decade of experience in the restaurant business as a pizza maker, Andrea found himself out of work in 2020. So, he started making pizzas at home for a small circle of friends, but soon the whole neighbourhood flocked to his backyard by word of mouth. From there to the opening of his own restaurant in September 2020, the step was short.
Today, Andrea runs his own pizzeria “which stands out for the goodness of its pizzas, with high, airy crusts and well-balanced toppings,” as 50 Top Pizza defines it, including the restaurant in the Top Ten Oceania 2021 ranking. Andrea tells us more about his story and his pizza, made with the heat of Neapolis in this interview:

How did you come to the opening of this new format of yours?
After working for more than 10 years in food service between Italy and Australia, I lost my job in March 2020. Finding myself without an income, during the lockdown I printed flyers that I distributed in the neighbourhood, in which I offered to prepare takeaway pizzas in my garden in exchange for a small donation. What started as a game turned into a 50-pizza-per-weekend home pizzeria on Fridays, Saturdays and Sundays.
One evening one of my neighbours, while waiting in line for his pizza, jokingly told me that at this rate I would have needed a bigger place, and that one of the shops at the top of the street had become vacant. The next day I immediately contacted the real estate agent. From there, on 13 September 2020, we opened the doors of Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach.
The idea was born from the need to export the passion and knowledge for pizza to all those interested, offering a product of the highest quality in every aspect, both in terms of raw materials and equipment used.

What and how many products do you bake with Neapolis?
Our menu mainly includes pizza. On average we make 500 to 600 per week with Neapolis, which we also use to gratinate pasta, especially gnocchi and fettuccine.
Although I have always worked with wood-fired ovens before, I was honestly amazed by Neapolis’ speed and perfection of baking. This is also confirmed by our customers, who are always satisfied.

Why did you choose this oven?
After careful research, we opted for Moretti Forni’s Neapolis because it is the best competitor to the wood-fired oven in terms of its characteristics, indeed it ensures better and constant performance.
In addition, the fact that it has no ‘CO₂ emissions’ means that we saved on work during the construction of the restaurant, having simply inserted it under the kitchen ventilation system already planned.
Neapolis has proved to be an excellent product: extremely easy to manage, with limited consumption, amazing final product and, at the same time, always great quality.

Maestro Pizza

Where: 111C Flora Terrace, North Beach WA 602, Australia

“Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of the creators to combine the world’s most loved Italian product, pizza, with a selection of the best wine labels.
Bolle’s pizza “in the cellar” is made with different doughs and, depending on the type, the most suitable heat is chosen, either with Neapolis or S series oven. In addition, Link, the professional reheating system, is also used in the locations to perfectly regenerate products such as pizza slices or sandwiches, to bring out their crunchiness without losing their internal softness.
The menu includes both classic and pan pizzas, strictly accompanied by glasses chosen from a refined selection of both French and Italian sparkling wines, or from a wine list of wineries from every region of Italy, most of which are certified organic or from sustainable viticulture.

To find out more about this interesting reality, we interviewed the protagonists of this enterprise:

How did ‘Bolle Pizzeria’ project come about?
“The idea for Bolle Pizzeria came from our passions, and our desire was to bring out a concept that is as simple as it is experimental: by combining the two most renowned Italian excellences, pizza and wine, Bolle Pizzeria brand stands out on the market by providing customers with a unique experience, thanks to meticulous and constant research into products and combinations.
To carry out this philosophy, we carefully choose gastronomic excellences DOP, IGP and SlowFood presidia with particular attention to the seasonality of the products, changing the menu cyclically in order to offer customers fresh and genuine ingredients. At the same time, we continue constant research of wines, through dedicated visits to wineries, reference maisons, events and fairs, to constantly expand our knowledge of the product.
We invest time and resources in the search for the ideal combination of pizza – which rises to the same level as fine gastronomic dishes – and wine – which enhances the aromas and flavours in a perfect match“.

What do you bake with Neapolis?
“We use Neapolis to make two of our classic pizzas, the Corniciona and the Grani Antichi. We bake them both at 370°C, adjusting top and deck according to the volume of production during service. Being able to customise the settings is important to make sure you always get the best result, even with different doughs.
The Corniciona, in fact, is our high-crust pizza which, compared to the classic Neapolitan style, is slightly crispier while remaining soft and fluffy on the palate. The dough is made using a biga prepared with water, flour and yeast, mixing the ingredients in such a way that the result is a very dry dough and a blend of flours: Type 2 semi-integral organic stone-ground and Type 0 soft wheat.
For the Grani Antichi, on the other hand, we make a direct dough with a blend of flours: Type 1 stone-ground organic semi-integral and Type 2 whole wheat.
With Neapolis, we easily make an average of around 700 pizzas a week, with peaks of 200 pizzas at a time on busy evenings“.

And with S serie?
“S series is mainly used for the production of our revisited Roman pans (about 50 per week), Croccante and Doppio Croccante that differs from the first one for the addition of a mixture of 7 cereals and 6 seeds, giving more crunchiness and a unique taste. As for the heat, in this case we are at 270°C, 20% top and 80% deck.
Remaining on pizza, with S series we also bake our classic pizzas, reaching up to 150 pizzas per night in two decks, with great results. In addition, we use the heat of S series for the buns of our burgers and for the Pane di Bolle that we use as bruschettas or to accompany our starters.
With Link we regenerate our slices and sandwiches, in order to intensify the crispness of each product without ever losing its internal softness“.

Why did you choose these two ovens? What are the advantages of using them?
“Initially the choice was dictated by two main considerations: the cleanliness guaranteed by the electric oven and the consistency in maintaining the temperature. Compared to gas and wood, in fact, the electric oven does not create residues during cooking, with the certainty that the equipment remains cleaner.
As of temperature consistency, we were looking for an oven that could ensure uniformity of baking and temperature in order to bake our products evenly and consistently over time. And this is why we chose Moretti Forni for its advanced technologies, dedicated functions, SmartBaking, etc. We can programme the baking of our products and maximise the timing, while drastically reducing energy consumption.
Finally, aware of the brand’s worldwide reputation, we were certain to choose a reliable and recognised product.
We are proud to use Moretti Forni in our premises, we are really satisfied with the choice we made and happy to share our staff and our experience with this testimony“.

Bolle Pizzeria

Location: Via Raiberti, 14 – Monza / Corso Matteotti 44 – Seregno

Two pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first Italian pizzeria to change its legal form into a benefit corporation – those for-profit companies that include positive impact on society and the biosphere in addition to their profit goals, ed.– and obtain official certification: these are the goals achieved in little more than a year by Ci Sta, the project conceived by Nico Grammauta, an Italian manager and a leading player in the food retail sector.
With a quick expansion in Italy and Europe, Ci Sta has been included by Forbes as one of the 100 Italian food and wine excellences, both for the design of its premises and its catering offer. In fact, Ci Sta’s menu is full of pizzas in many variations, with typical regional ingredients from the South to the North of Italy, a journey into the Italian gastronomic tradition. The background to all these Italian excellences is a dough made with 100% Italian wheat from organic crops and Neapolis oven perfect heat.

To find out more about this success story, we interviewed Nico Grammauta and asked him where his idea came from: “Ci Sta- Friendly Pizza” was born out of moments of reflection during the first months of 2020. Loving my job and questioning myself on how the offer in food retail should and could change after the shock that the country was experiencing, the answer I gave myself was to pursue a path characterised by choices of excellence, from the product to the selection of the best raw materials and people, understood as collaborators, suppliers and partners.
Why pizza? I have always been in love with this product and, loving my Bel Paese the same way, I think that Pizza is the Italian dish that fully represents us in the values of our popular culinary tradition.

Why did you choose Neapolis?
According to our experience, in the general panorama of electric ovens, Neapolis represents the best existing machine on the market. This applies to both the product and the after-sales service. The choice of the electric oven stems from the research in our restaurants of a high-quality standard for pizza preparation and the ability to maintain a constant temperature during the work shift guarantees us an always optimal performance in the various pizzerias.

What products do you bake with Neapolis?
With Nepolis6 we go for classic pizza. We make around 300 pizzas a day, but of course this is not a completely reliable figure if we consider that today we are still suffering from the state of emergency in which the country is still immersed and which strongly affects the propensity to consume.

What plans have you got for the future?
Our aim is to expand our network of pizzerias both in Italy and abroad over the next few years, and to become Italy’s leading pizza chain. Since May 2021, we have opened two pizzerias in Milan, one in Arco della Pace and one in Brera, and a third in Verona. The main objective, however, will always remain the obsessive search for excellence in raw materials and their processing. Everything else will follow.

“We believe in an ethical way of doing business” is the Ci Sta manifesto, marking the goals that will represent the brand in the upcoming months: reducing environmental impact (by maximising the use of energy from renewable or low-impact sources compared to market alternatives), combating food waste, valorising Italian agro-gastronomic local excellences, supporting charity organisations for the community, and in particular for people in difficulty or disadvantaged, promoting individual talent as the foundation of a culture that encourages teamwork. In a nutshell: environment, territory, supply chain, people, community, product.

Ci Sta

Where: Via Giulio Cesare Procaccini, 60 e Via Castelfidardo angolo via San Marco, Milano – Via Leoni, 4 Verona 

In the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest project signed by Studio Modijefsky, the most recent opening of the famous 3wo, a Horeca Group that manages around 30 food service businesses throughout Amsterdam.

This peculiar project brings together two different souls in the same format: Volare, the first concept of Mediterranean cuisine by 3wo and Bomboloni, the cocktail bar where on the weekend you can enjoy an aperitivo before dinner, a limoncello at the end of the meal and the always popular Italian fried desserts filled with custard – aka “Bomboloni”.
Volare is the reproduction of a real Italian trattoria in Amsterdam, frequented by groups of friends or families who go there to try the tasty appetizers, first courses or pizza, made with Neapolis oven technology.
The decision to use a so called open-mouth electric oven with the same cooking performance as a wood-fired oven had already been made by the owners of Volare, before the involvement of Pizza Chef Achille Parisi, who says: “I had never worked with this oven before but I immediately felt at home with it. In addition to not having to manage the wood, Neapolis is also very convenient for its settings: you can control the temperature, program the switch on, set the automatic cleaning and much more… It is part of the kitchen to all intents and purposes, silent, does not disperse heat into the work area and can be of great help even for professionals new to the business, because it is very intuitive and easy to use“.
In our interview Achille tells us about his beginnings at Volare, starting with his meeting with the Head Chef, Nadir Simionati: “We immediately got on the same wavelength with our ideas and how to propose our specialities. Although I had already worked with various types of ovens, I never had the chance to try Neapolis, with which I immediately felt a connection, both for the guaranteed baking performance and for its extreme simplicity of use. Volare offers a cuisine that is entirely Italian, with references to the most popular traditional dishes. We have also decided to focus on pizza, which we make in the size of ‘ruota di carro’ – Neapolitan style ed. – but with the texture of a classic pizza“.

So, we ask Achille how he makes his pizza: “My favourite product is between 75 and 80% hydration. With this dough I don’t need to push the oven to very high temperatures and with its insulated baking chamber I achieve excellent results. We started with important numbers right away, an average of about 100 pizzas per evening during the week and a minimum of 150 per day at weekends. In addition, with Neapolis I also bake focaccia and bread, as well as dabbling in the preparation of some ingredients used for the various toppings“.
We will certainly hear a lot about Volare and its beautiful story that recounts of exporting the Italian culinary tradition, in which quality heat becomes one of the fundamental elements to ensure a great variety of production with the certainty of perfect baking, always.

Volare Amsterdam
Where: Admiraal de Ruijterweg 79, Amsterdam

Since 2018 Simò Pizza has brought Italy to New York with two locations opened. The newest, in the heart of Greenwich Village, is designed by renowned architect Büro Koray Duman, who has chosen to make the entire kitchen, including the two Neapolis ovens, the focal point around which the whole restaurant concept develops. Simone Falco is the leader of this gear, a former engineer converted to Pizza Chef, now a successful entrepreneur, whom we interviewed in a pleasant transoceanic chat.

Tell us about your adventure in New York: how did all start?
I arrived in the US thanks to Rossopomodoro, opening the first Eataly in New York in 2010 and with whom I still collaborate as head of the America division. Simò Pizza my concept of fast pizzeria is born later, in 2018: same product, same quality, same quantity, same ingredients but at a lower price, obtained by saving on service. Here, in fact, you will not find very elegant tables, set with tall glasses for example, but rather a true “Neapolitan trattoria” atmosphere. In a city like New York, a margherita can cost as much as $ 24, a super high price, while ours it’s $ 10: it’s not the same price as Naples, but still much lower than the average.
With Simò Pizza we tried to recreate the concept of a Neapolitan kiosk: inside you can see the whole production part, where we also find two Neapolis, with a splendid dehors outside. The ovens are the focal point and people from outside can see all the bustle of the operators at work.

Other than pizza, what do you bake with Neapolis?
The two Neapolis 6 are our “temple“: they are the only cooking source in Simò Pizza so, in addition to Neapolitan pizza, we also cook meatballs, gnocchi alla Sorrentina and many of the toppings of our pizzas… they are giving us amazing results!
We cook the meatballs at 220°C, we take them out the oven and then “braise” them in the tomato sauce, they need a long cooking, in order to make them succulent. Generally Neapolitan meatballs are fried first and then sautéed in the sauce, but we also do this first cooking of the meat in the oven. The same goes for our gnocco alla Sorrentina finished with Neapolis: we put gnocchi with mozzarella in a cast iron pan inside the oven at high temperatures to get the right browning on the surface.
While for pizza we set the oven at 450°C, 9 top and 5 deck, adjusting during baking if needed: for very intense shifts, for example, we slightly increase the power of the deck.
In summer, when the demand for bruschetta and panzanella rises, the leftover pizza dough is “rolled” into bread and baked in the morning with the oven switched off, because we still find Neapolis at 270°C – 280°C from previous service. Therefore, we can bake bread just by closing the oven door, as it helps us to get the right moisture for the oven spring.

Thanks to your role, you are able to see Neapolis from a double point of view, both with entrepreneur and pizza chef’s eyes: what is the main advantage in using it
Mine was not a canonical career: for a few years I studied, reaching my PhD in electrical engineering, then I joined Rossopomodoro. At a certain point I thought about creating a “small” place, low cost and replicable. Having worked with a wood fired oven for many years, I was well aware of all the problems that come with it, especially here in America where it is not very “swallowed”. Therefore, I inquired about Moretti Forni products and I realized that I was dealing with specialists in the sector.
I chose Neapolis because it always guarantees the same baking quality, simplifying baking process as it requires less manpower, as there is no need to check the pizzas or turn them as it bakes evenly. Above all for me it was important to find an electric oven that could reach those temperatures and managed to keep them, because we make 400 pizzas per day: making 10 is easy but when you get to our numbers…
With wood fired ovens you just need to put more wood and you are ok, with electric ones, however, the recovery point worried me, but Neapolis recovers very quickly, letting us bake more pizzas. We own two because we hope to greatly exceed the current numbers and we use them both at full capacity.
Our project is to open other stores and with a vapour extraction that in US is defined “type 2”, meaning it is sufficient that the hot air flow is extracted and directed simply on one side of the street, Neapolis allows us to open in airports, stations and in all those places where the old wood fired oven vent, with all fire prevention problems, would be unthinkable. This was the thinking I made as an engineer, combined with the fact that the quality of the product is excellent.

On this comparison with wood-fired oven It is also worth making another consideration: the wood, burning, produces moisture that is absorbed by pizza. In Italy we are used to it, while abroad everyone says that Neapolitan pizza is too wet, “soggy” for Americans. But with electric heat, the pizza maintains the right moisture level, being suitable also for delivery, without changing the dough.
Neapolitan pizza baked in a wood oven, on the other hand, when placed in the take-away box arrives at destination losing many of its characteristics. During transport the dough softens, the mozzarella moves around, the sauce may slip off, etc. To get around this obstacle, many are forced to add sugar or oil to the dough, so that the base stays crunchier. Our pizza, however, is only made with flour, water, yeast, salt and Neapolis perfect heat.

Back to pizza, do you use particular toppings or do you stick to the great classics?
We care a lot about the ingredients we use for our products: flour, tomato, mozzarella are all Italian and of the highest quality. All of our pizzas are made with buffalo mozzarella and we work with big brands for cured meats. Our toppings are the classic ones. The only thing a little bit different, also the most popular, is the cacio e pepe pizza, in which we use a DOP pecorino romano cheese, buffalo mozzarella and pepper: very simple yet offering the palate that cacio e pepe spaghetti sensation.

What do “90 seconds” of your payoff refer to?
“90 seconds” has more meanings: the promise that the experience with us will be fast with “no frills”, the official baking time reported by the Neapolitan pizza guideline and the time for our pizza to be “crispy but not too crunchy “.
When I tell local journalists, they are incredulous, because it takes 7-8 minutes to bake American pizza, so I enjoy playing with them, asking to time the baking and very often we take out the pizzas in 70-80 seconds already.

Photo Credits Francesco Sapienza

Valerio Violetti, web-star of the moment, has been living in Australia for almost a decade. He has Neapolitan origins and a lot of passion for the most popular Italian food abroad: pizza. Hardwork, commitment and perseverance did the rest, transforming him into a true professional. In this interview we will go through his evolution, closely tied to our S series.

How does your Australian adventure begin?
When I was in Italy I enjoyed making pizza for friends, so when I moved here I decided to turn my passion into a real job. At the beginning, I worked at San Domenico Pizza bar in Richmond with Moretti S series double deck oven, in the upper deck I used to bake pizza, while the lower deck was exclusively dedicated to gastronomy.
In this pizzeria I was lucky enough to work with the 2016 World Pizza Champion, Andrea Cozzolino, a great teacher for me and now one of my closest friends.
Later I moved to Melbourne and arrived at T17 Pizza, the place where I still work. Here too, luckily, I found another S series by Moretti Forni, a reference point in the pizza makers world.

Which and how many products do you make with S series?
T17 Pizza is a cosy pizzeria in Melbourne neighbourhood, of ca. 30 seats. We have a few seats but we work a lot with delivery. With only one deck we bake an average of 100 pizzas per evening, with peaks reaching 180.
95% of our offer is pizza but we also make a lot of gastronomy dishes like gnocchi, lasagna, meatballs… in the restaurant we do not have any hob, so I actually use the oven for everything: sweet potatoes, courgettes, aubergines, etc. When I arrive around 2 pm, I set the oven to 200°C and start cooking the gastronomy, then at 5 pm the service starts and I make the temperature rise quickly
After using it for the whole evening at 430°C, at the end of service I put the lamb in the oven, marinated with wine and herbs, seal it well and cook it with the oven off. It keeps the lamb warm until the next day when I find it perfect, with a tender, buttery texture! I also use it as pizza topping, which Aussies really like.

Let’s talk about your pizza: what settings do you use?
Mine is a contemporary Neapolitan pizza, it could be defined as “alternative Neapolitan“, very hydrated, made with biga and doughs that differ from the standard school. The perfect heat allows me to obtain a tastier and more fragrant product, crispy outside and soft inside. I use S series with refractory surface and I really push it to the maximum: I set it at 430° – 435°C 0% deck, 100% top, this allows me to get a perfect pizza, just as I want it.
Among the various programs and settings available, I chose the separate management of ceiling and deck, in order to calibrate the heat according to the workload. I start from 0% deck and 100% top and then remodel according to the number of pizzas baked. The oven is practically always on at very high temperatures and in 5 years we have only done a couple of routine maintenance. I am and we are really satisfied.

What about the toppings?
Due to force majeure, I have embraced some “local” habits, but I try to spread the Italian taste as much as possible, offering simple toppings with high quality ingredients, which customers appreciate. In fact, recently, for the second year in a row, the Herald Sun – among the most popular publications in Australia, ed.- named us the best pizzeria in Whitehorse – a very large area – dedicating a very interesting article to us.

How did you become a TikToker?
The real influencer in the house is my wife, Annapaola, who is a “sfoglina” – a person who makes pasta, ed.-supplying fresh pasta to the best restaurants in Melbourne and also has her personal recipe blog. For me, it all started just for fun: Annapaola had already many followers, so I too made a run in the social media. I enjoy it and it comes easy because I also have a background as a theatre actor.
My TikTok account, on the other hand, arises from the need to follow my children, to check that they are not in danger on the net. Then I tried making videos and in a completely random and unexpected way I reached 1.5 million views.

How do you find inspiration for your contents? What is the relationship with your followers?
In my videos I refer to everyday life, to what happens around me, to the many pizzas I bake, to the most delicious ingredients and often the “partner” of these sketches is the oven. Many followers ask me for advice and recipes, they appreciate what I do. Of course, I am very happy to receive their attention, but I must admit that when my videos went viral it was not easy to manage all the comments, messages, because I do everything myself and is becoming a real second job.

How important is it for your job as pizza maker to communicate on social media?
Is crucial. My followers also give me the energy and encouragement to think about realising the project of a place of my own, where I can fully express myself. Since I became famous on Instagram and TikTok, for example, the pizzeria where I work has also tripled the customers overnight, every day. By working hard, I have achieved great results, increasing the incomes from 2k to 13k Australian dollars per week.

Certified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening.
Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as entrepreneurs in the healthy and gourmet food service direction.

“I come from a whole different world”, tells us Vittorio, “after graduation I worked in a bank and in high finance. Then, at 29, this opportunity came and I seized it. Basically, for two years I had a double job until I decided to give up the role as Bocconian, I abandoned my suit and tie to give myself body and soul to this profession”.

The first Bioesserì location was inaugurated in 2012, in Brera, then two years later it was the time of Palermo, and last but not the least we opened in Porta Nuova, Milan’s new architectural district, among skyscrapers and the vertical forest. Vittorio is currently busy opening the fourth Bioesserì bistro, in the meantime, we asked him how this concept was born: “Thanks to my previous job I knew very well Naturasì CEO – the famous organic shops franchising ed. – and this is where our “bio” path started, choosing only excellent raw materials, coming from selected trusted producers, who use a natural agriculture, without pesticides and that protects biodiversity. Our road is in constant evolution”.

Speaking of evolution, how does pizza fit into your restaurant offer?

That of pizza was a bet: at first, we offered it for fun, just sometimes. Our customers liked it so much that started asking for it and so we decided to include it on the menu.

In Porta Nuova you have chosen Neapolis to bake your pizzas: how do you use it?
We bake an average of 150 products a day, including pizzas and focaccias. Pizza Chef Federico Della Vecchia proposes a classic pizza with very high digestibility, made with particular attention to the dough, all made with stoneground flours, naturally organic, leavened for 72 hours. We also care about toppings, of course, always made with the highest quality ingredients, which give life to different pizzas starting from the most classic flavours to the most gourmet ones.

Why did you choose Neapolis oven?

For its temperature stability and unmatched user friendliness. In another location we have a wood-burning oven that we are thinking to replace with Neapolis because it is incomparable, in fact, we will also install it in our soon-to-be-opened location. Another important factor to this choice was that Neapolis electric oven allowed us to easily bypass all the strict energy restrictions in this district.
Finally, I immediately liked the relationship that was created with Moretti Forni, the direct involvement in the events, the relationship with the people who work there.
The oven is an object but behind every object there is a story and Moretti Forni tells it very well, just like we tell ours.

How do you go from being a professional football player to a luxury tourism entrepreneur? This is the story of Francesco Migliore, former full-back with a past in Serie A, owner of The First Luxury Rooms&Suites immersed in Cinque Terre National Park, who has recently attained the food world. His latest creation is “La Regina di Manarola”, a restaurant in the Ligurian village of the same name overlooking the sea with its characteristic multicoloured houses, which has already become popular and a destination for many VIPs.

It all started when Francesco notices an abandoned house with an exceptional view: he immediately grasps its enormous potential and begins to work on the project that will transform it into the location of “La Regina” (The Queen Ed.). Manarola, a true pearl of the Cinque Terre, in fact, is becoming a very popular tourism destination, especially international. The local restaurants offer almost exclusively traditional Ligurian cuisine, so Francesco thinks of a storytelling appealing to tourists and that also intrigues the locals.
“Right from the start we wanted to distinguish ourselves and address to an international clientele, to whom we could also offer Neapolitan, Apulian and Sicilian specialities. Hence, we created our storytelling based on Moor’s head – a famous Sicilian legend Ed.- as the narrative of many Italian specialities, recalling the romantic story of the lady who, after a disappointment in love, travels far and wide in Italy.”

In developing his project, Francesco Migliore has taken care of every detail both by valorising the restaurant strategic point, the terrace from which you can enjoy a breathtaking view, creating 100 outdoor seats, and by conceiving a restaurant offer that stands out from pure Ligurian tradition the locals were used to. “A week after our opening, I can say that people are very happy, both locals and tourists. Italians but also Swiss, French or Americans we hosted were able to taste our dishes, including Neapolitan pizza, Sicilian deli and our cocktails to be enjoyed in our open bar “. The gastronomic offer is really varied and the “open mouth” electric oven Neapolis 6 was chosen to make the Neapolitan pizza of “La Regina di Manarola”: “Before choosing it”, says Francesco Migliore, “I did some research and I saw that the same oven is also used by Gino Sorbillo and it was recommended to me by other restaurateurs as well. After some baking tests, we agreed that it was the only electric oven that allowed us to make the Neapolitan pizza we wanted. We are all very satisfied with the oven, starting with pizza makers of course our pizza is going very well, it is baked perfectly and tastes really good“.

Everybody is happy with this choice, the staff and the customers, and Francesco continues: “In just 70 seconds the pizza is ready and it is a remarkable pizza, slightly crunchy and never chewy and as we wanted it to be. Furthermore, aesthetics also played a part in the decision: Neapolis is a beautiful oven, we installed it exposed so that the customers can see it too and I must say that it is appreciated by everyone”.
Francesco reveals that “Neapolis” appears in the menu as a pizza name, with organic peeled tomatoes, Apulian stracciatella, Monterosso anchovies, capers from Pantelleria, Evo oil and Ligurian fresh basil.
We then asked him how the menu is composed: “Each choice was made in the name of quality. Not only for technology, but also for the ingredients such as fiordilatte from Agerola, Sant’Ilario’s ham and the buffalo mozzarella from Caserta. We want pizza to be seen more and more as a main dish and we note that customers are welcoming this trend, as well as being very enthusiastic about the proposed pizza-wine combos. Both Italians and international tourists by now are looking for a pizza that first is a quality dish“.

“La Regina di Manarola”, recently inaugurated, has already been chosen by famous influencers and, at the moment, the former football player is dedicating all his energy to this project. As for his future plans, Francesco tells us: “I follow my heart, wherever it takes me. Food service is a thrilling sector indeed. I’m 33 and I want to do many things, experiment. […] I am happy and, above all, satisfied that even the locals, people who have always lived in Manarola, thanked me; they needed a place to “feel good”, where they can have a drink, eat pizza and pass a few hours chilling”.

Surely Francesco Migliore is a name that we will hear soon connected with other successful ideas in the food world, in the meantime we let him enjoy this exclusive project.

Probably you have already heard of Unregular Pizza, the restaurant that has become a social trend and beyond, considering that Gabriele Lamonaca has also been featured on Fox5, NBC News, Rai and other Italian media to name a few.
Because Unregular Pizza is the perfect successful story anyone could dream of, so let’s interview this Rome-born guy, who moved to New York to study but had pizza in his heart.

I moved to New York right after my graduation, in 2008. After one year of English language studies I went to college and graduated in Chemistry to become a doctor.
To pay for my studies during college I have worked a lot in food service and I have realised that it could be my way: 3-4 years ago, I had the idea to bring Roman-style pizza to NY. I have developed a business plan, found the right location etc. then my project got stuck due to the pandemic in 2020.
At that point I found myself at home without a job, so I have started making pizza, keeping on experimenting thousands of ideas I had in mind and trying different ingredients combinations. The trickiest thing – in New York as in the rest of the world- was finding the ingredients such as yeast and flour. Even in the USA, suddenly, when everybody had to stay at home, they began making doughs and bread.
Luckily, I could find 1 kg of yeast, that lasted for some time and the very last 25 kg flour pack, which I also hug in one of my IG pics.

Basically, I have started making home made pizzas almost every day and my girlfriend Paola, who owns a communication agency specialised on food, has suggested I started an IG account to start posting pictures of my pizzas, in order to have a fan base for when I could have opened my pizzeria.
Then my friends in New York asked me if I could sell and deliver the pizzas to their place.
I thought “maybe I can create a small activity from home”, but everything was restricted, I could only make max 2-3 pizzas per day and the delivery was really hard: I couldn’t use the subway, so I had to use a bike at the beginning. Probably the successful idea was to get a feedback on my products, so I have decided not to ask for money, but to barter with something homemade, considering that everybody had become chefs and bakers.
In each barter you see passion, talent and creativity that people have, this is the true value of the exchange.

I knew other people using Moretti Forni both in New York and Philadelphia and they made a Roman-style pizza I liked a lot.
Everybody has described it as a high-quality oven, capable to keep the heat well and surely easy to use compared to other ovens, a thing that I have tried myself.
Surely heat has a key role in what we make. For almost one year I have cooked my pizzas at home, with all the difficulties in baking management, times etc. when I finally was in front of a professional oven it felt really, really good.

We make two different products: Roman-style pan pizza and classic pizza baked on stone. We need to play with different temperatures and percentages of ceiling and floor.
We also offer some deli, using the oven to cook lasagne and meatballs, etc. We have 3 decks and all of them are set with various ceiling and deck temperatures and percentages, which we modify based on what we bake. We are really happy with it.

The heat is kept really well and it’s really user-friendly, this was the key aspect for me: in USA we lack of specialised staff unlike Italy, finding expert pizza makers is really hard, so you must train various people, therefore it is essential that the oven is easy and within everybody’s grasp.

I’d love to spread my concept of high-quality pizza and good food everywhere in the USA.

We are still testing this initiative and it’s going really well; people love it because they want to share their creativity and what they make at home.
Bartering with one person at the time is making it in the right way, giving the right value and meaning: the customer tries our products, is satisfied but also emotionally involved, triggering a positive word of mouth that is bearing fruits.
We will surely repeat this format in our next openings in America, and who knows, maybe in Italy too!