Over 212 restaurants across 10 European countries, more than 20 million pizzas served in 2025, and revenues exceeding €540 million.
Here’s an excerpt from the Chain Reaction interview with Mario Moretti, CEO of Moretti Forni, Stefan Höllen, Chief Supply Chain Officer of L’Osteria and James Elliot, Founder of Pizza Pilgrims.
Founded in 1999 in Nuremberg, L’Osteria has transformed the idea of Italian cuisine into an international casual dining format: extra-large pizzas, fresh pasta made in-house, and an atmosphere inspired by the traditional Italian osteria, designed for a global audience.
A steady growth path with a clear focus on the future.
What impact has Moretti Forni technology had on L’Osteria?
S. Höllen: A few years ago, we ran tests in one or two restaurants using Moretti Forni. The process was quick, and we were very satisfied with the oven quality. We were using the S series in our restaurants. We promptly decided to switch to Moretti Forni. The new technology had a very positive impact on daily operations, which is why we chose to roll it out across all new openings.
Why did Pizza Pilgrims join the same group as L’Osteria?
J. Elliot: Because Neapolitan pizza is still not very widespread in Germany. When L’Osteria asked us to bring Pizza Pilgrims to Germany, it felt like going back ten years to London, when Neapolitan pizza was something new. It’s a new challenge, and it’s exciting.
What does it mean to be a partner to major international chains like these?
M. Moretti: It doesn’t just mean supplying technology. It means supporting the customer from the very beginning, during installation and throughout the entire relationship. It means listening to their needs and responding quickly to operational challenges. The added value is service: the ability to step in promptly and support the customer at every stage.
