Cristian Zaghini, today one of the maximum experts in naturally leavened pizza in Italy and worldwide, learned pizzeria and bakery arts thanks to his training with great masters.
After years as a teacher and various experiences in several pizzerias, in 2004 he specialized as a technician and became a trainer on direct and indirect dough techniques and on sourdough starter. Simultaneously, he created his own company that offers consultancy, professional coaching, and training, dough specialization, or excellence research.

Son of Rolando Morandin, Mauro grows up in the family pastry shop in Saint Vincent in Valle D’Aosta and deepens his knowledge of chocolate with his master Guido Bellissima. He specializes in candied fruits and confectionery. In 2011 and 2017 he was awarded by Gambero Rosso for the best panettone of Italy. Today Mauro Morandin — an authority for natural traditional panettone in Italy — is one of the maximum experts on long leavened products internationally. In his laboratory, he uses a new serieS, which has been perfected collaborating with Moretti Forni.

He was the first foreign Pastry Chef to enter the Ecôle du Grand Chocolat Valrhona, in 2003, when he was 28: there, he worked with chemists, physicians, and food engineers, gaining a disciplined approach to pastry, which is one of his distinctive characteristics. His creations speak French, narrating the – sweet – world, but come from a personal and Italian approach. Today Gianluca is fully entitled one of the leading exponents of high pastry in Italy and beyond. For his laboratory in Milan, Fusto has chosen Moretti Forni ovens.

Defined as “Pizza Researcher”, the experimenter par excellence of the pizza world in every aspect. Renato Bosco’s experience can be appreciated in his products, techniques and baking.
Continuous dough and leavening tests: Renato is constantly looking for new structures and textures; his mission is to bring innovation in the pizza world.
In his restaurants, you can taste up to 7 different doughs, a tasting itinerary that had never existed before.

His story is made of passion for pastry and research of absolute harmony. Born in Bruxelles, city of chocolate and desserts, he graduated as Mâitre Pâtissier Chocolatier Confiseur Glacier.
He worked for the most important workshops of the Belgian capital, where he created long lasting professional friendships with leading figures in the contemporary pastry scene. His several achievements during these years are not to be considered as a culmination, but as a challenge for constant improvement.

He’s the Maradona in the pizza field with his pizzeria “10” in Pozzuoli, vanguard of contemporary Neapolitan style pizza with his pizza “canotto” concept. The characteristics that blend to the perfect baking of his pizzas are a high crust, high digestibility and toppings produced with zero food miles.
Diego took part in developing Neapoli oven.

His curiosity brought him to deepen every technical side of his passions. About ten years ago, he stepped into the world of leavened products, studied them and focused on bread production with sourdough starter. He dreams of opening his own activity linked to leavened products and bakery and to follow this dream he begins a training path with experts in the fields.

He grew up in the restaurants as per family tradition, began a training in pizzeria and became a chef. This led him to traveling to many places abroad. After few specializations in the food sector, he started his career as consultant and trainer.