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 Iello, "with high-quality products and attention to every detail."

The concept operates across multiple layers: pizza, kitchen, and service throughout the entire day.
It is a space designed to be lived in from breakfast through to dinner, with an interior that blends distinctive design and an elegant contemporary-retro aesthetic.

Neapolis and S series: Two Ovens, Two Identities

The pizza operation across all three DEROMA locations revolves around Moretti Forni technology.
At DEROMA – Farine Romane, a Neapolis 9 is installed open to view behind the counter.
The other two venues each run S series ovens. Each oven corresponds to a specific product and style.

"On the Neapolis, we work with contemporary Neapolitan pizza," says Mario 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." Iengo emphasises.

In central Rome, where footfall is unpredictable and peaks arrive without warning, this consistency becomes essential.

Gran DEROMA takes a markedly different approach. Here, a S series S100E with a Multibake chamber works to a different balance.

"We're at around 330–350°C," explains 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.