Coca-Cola Pizza Village Rome Edition 2026: Zeno Put to the Test During High-Volume Service<\/h1>\n
Four evenings, some of the leading names in Italian pizza, large crowds and a demanding pace that leaves little room for error.<\/p>\n
From 3 to 6 September 2026, Rome’s Lungotevere hosted the first Rome edition of Coca-Cola Pizza Village,<\/strong> between Ponte Garibaldi and Ponte Cestio, opposite Tiber Island. With Coca-Cola as Title Sponsor,<\/strong> the event brought the Pizza Village format, dedicated to Neapolitan pizza and Italian tradition, to the heart of the capital.<\/p>\n Over four evenings, locals and tourists had the opportunity to enjoy signature pizzas prepared by some of the leading names in contemporary and traditional Neapolitan pizza, as well as take part in masterclasses, activities, live music and experiences celebrating pizza culture.<\/p>\n For Alfa Forni, however, Coca-Cola Pizza Village Rome Edition 2026<\/strong> was also something more: an opportunity to put seven Zeno professional electric ovens<\/strong> in the hands of pizza chefs and observe their performance under real-world, high-volume service conditions.<\/p>\n Because at an event of this scale, reaching a high temperature is not enough. Maintaining it is what matters.<\/p>\n Pizza after pizza.<\/strong><\/p>\n<\/div> Coca-Cola Pizza Village Rome Edition 2026<\/strong> brought an established event format to the Italian capital for the first time, transforming part of the Lungotevere into a destination dedicated to Italian pizza culture.<\/p>\n The event was designed to offer more than just a tasting experience, combining pizza, entertainment, activities and opportunities for visitors and professionals to come together.<\/p>\n For those working behind the counter, however, the experience was very different.<\/p>\n<\/div><\/div><\/div><\/div><\/div> During high-volume service, pizza chefs must constantly manage:<\/p>\n When production reaches hundreds of pizzas, every variable becomes increasingly important. And it is precisely during these moments that consistent oven performance becomes an essential part of the final result.<\/p>\n<\/div><\/div><\/div><\/div><\/div> An event like Coca-Cola Pizza Village is not a controlled technical demonstration.<\/p>\n Each stand operates according to its own methods, recipes, doughs and production pace. Toppings, oven management, baking frequency and the needs of individual pizza chefs all vary.<\/p>\n For Alfa, this meant observing Zeno under different real-world operating conditions.<\/strong><\/p>\n Not just a single pizza prepared to demonstrate a product, but complete service sessions, with customers waiting and production running at a demanding pace. This is precisely what makes an event of this kind interesting from a technical perspective: it provides an opportunity to see what happens when the performance specifications listed on a product data sheet meet the everyday demands of professional pizza making.<\/p>\n<\/div> During Pizza Village, Jessica De Vivo<\/strong> reported having already prepared more than 300 pizzas during service.<\/strong><\/p>\n Among them was her Baciati dal Vesuvio<\/em>, a white Margherita topped with provola cheese and semi-dried cherry tomatoes. What makes this figure particularly interesting, however, is not simply the number of pizzas. It is what happens between the first and the three-hundredth.<\/p>\n<\/div><\/div><\/div><\/div><\/div> During consecutive baking cycles, every time the oven is opened and a new pizza is introduced, heat is drawn from the system. The oven must therefore be capable of managing and recovering heat without forcing the pizza chef to constantly adjust their working methods.<\/p>\n This is where performance translates into service consistency.<\/strong><\/p>\n A professional oven must reach the required temperature, maintain it throughout consecutive baking cycles and allow the pizza chef to control heat precisely, even as production volumes increase.<\/p>\n<\/div><\/div><\/div> Another significant figure comes from Santini<\/strong>, a long-established name in Rome’s pizza scene.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Over two days at Coca-Cola Pizza Village Rome Edition, approximately 450\u2013500 pizzas<\/strong> were prepared using Alfa Zeno.<\/p>\n Once again, the real significance of this figure lies in the context. This was not a laboratory test, but an oven operating during real service, with incoming orders, customers, peak periods and the need to maintain consistent standards. An oven’s technical specifications tell us what it can do.<\/p>\n An event like this shows what happens when it needs to deliver for hours,<\/strong> pizza after pizza.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div> Zeno 6 Pizze is a professional electric oven designed to operate at temperatures of up to 500 \u00b0C<\/strong> and handle demanding workloads. The model features 15 electric heating elements distributed between the<\/strong> oven dome and cooking floor,<\/strong> arranged in three independently controlled zones.<\/strong> This allows the temperatures at the oven opening, dome and cooking floor to be adjusted separately through the integrated touchscreen.<\/p>\n<\/div><\/div><\/div><\/div><\/div> The cooking chamber uses refractory materials and an insulation system designed to retain heat and promote fast, even baking, including during peak service periods.<\/p>\n Zeno 6 Pizze<\/strong> <\/a>also operates on a 400 V<\/strong> three-phase power supply, has a maximum power rating of 18 kW<\/strong> and, according to Alfa’s specifications, does not require a flue. This can simplify installation planning in different professional environments, subject to compliance with applicable local regulations.<\/p>\n At Coca-Cola Pizza Village, these features were more than just technical specifications. They were put to work during real service.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div> Electric ovens are sometimes perceived as being far removed from traditional pizza making.<\/p>\n But in professional pizza baking, the key factor remains the same:\u00a0heat management.<\/strong><\/p>\n Alfa presents the Zeno Series as an electric solution capable of matching the performance requirements of traditional Neapolitan ovens, without the constraints of a flue. Coca-Cola Pizza Village provided a particularly interesting setting in which to observe this: different pizza chefs, recipes and working methods all used the same equipment, adapting it to their individual requirements.<\/p>\n<\/div> Pizza chefs with different backgrounds and techniques worked side by side using Zeno during real service, while visitors enjoyed the event on the other side of the counter.<\/p>\n This is where craftsmanship and technology come together. Because great pizza begins with the dough, the knowledge and the hands of the person preparing it.<\/p>\n But it is inside the oven that it takes its final form.<\/strong><\/p>\n<\/div> Discover the Zeno Series<\/strong> <\/a>and find the configuration best suited to your service requirements.<\/p>\nWhat Happened at Coca-Cola Pizza Village Rome Edition 2026?<\/h2>\n
![\"\"](\"https:\/\/pro.alfaforni.com\/wp-content\/uploads\/2026\/10\/Giorgio-Sechi_pizza-village-1-600x586.jpg\")
<\/span><\/div><\/div><\/div>\n
A Food Event, but Also a Real-World Test<\/h2>\n
When Consistency Matters<\/h2>\n
What Should a Professional Oven Deliver During High-Volume Service?<\/strong><\/h3>\n
![\"\"](\"https:\/\/pro.alfaforni.com\/wp-content\/uploads\/2026\/10\/Bancarella-pizza-Jessica-De-Vivo-600x712.png\")
<\/span><\/div><\/div><\/div><\/div><\/div>450 \u2013 500 Pizzas in Two Days: The Numbers Tell the Story<\/h2>\n
![\"\"](\"https:\/\/pro.alfaforni.com\/wp-content\/uploads\/2026\/10\/Preparazione-culinaria-in-cucina-professionale-.jpg\")
<\/span><\/div><\/div><\/div>Why Zeno Is Designed for High-Volume Service<\/h2>\n
![\"\"](\"https:\/\/pro.alfaforni.com\/wp-content\/uploads\/2026\/10\/pizze-zeno-6.jpg\")
<\/span><\/div><\/div><\/div>Electric Doesn’t Mean Compromising on Cooking Control<\/h2>\n
Planning a Professional Project?<\/strong><\/h3>\n