Stronger than the flood. An example of someone who, in the face of tragedy, was not idle, but found the strength to relaunch their entrepreneurial projects and ambitions. The “I fiore in Forlì” group of the Forcellini family, with father Claudio at the helm of the business together with his sons Alex and Riccardo, is expanding and will open on Saturday at 4pm the “La pecora nera” pizza restaurant in via Carlo Alberto Dalla Chiesa, in San Martino in Strada. “The catastrophe of May 2023 slowed down our project, as our warehouse-shed in via Padulli, one of the areas most affected by the flood, was invaded by over a meter of water and mud, devastating all the material we stored and which we had to throw away – says Alex Forcellini, 41 years old -. And we are still waiting for economic aid, but we haven’t stopped, getting back into the game”.
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“La pecora nera” will be the first of three restaurant outlets: “We will open another restaurant in Vecchiazzano near the commercial area and then a third in via Oberdan, in the historic centre”. Alex has experience in the sector, having previously managed the “Smile” pizzeria in via Cervese. The staff, details the entrepreneur, “is made up of three pizza chefs and there will be staff who will provide table service and home deliveries”. Regarding pizzas, “we offer various types of dough, including wholemeal and multi-grain ones, with Senatore Cappelli flours. We will rotate pizzas with seasonal products, enriching the menu with the pizza of the week”.
But there won’t just be pizzas: “We will offer sandwiches, hamburgers, hot dogs, crostini and crostoni, but the marriage with Tuscany will also be interesting. In fact there will be meats, cured meats and cheeses that will come directly from butchers and dairies in Pienza (municipality of province of Siena, ed.), which will feature products from Romagna. We will also have craft and draft beers produced in our areas”.
As for the name, “it is connected to a family tavern in Pienza belonging to friends of ours. We were there to choose raw materials and suppliers for the imminent opening of the restaurant and on that occasion my little son Leonardo was born, who is now six months old So this name contains all the positive things we have gathered in this last year.” The restaurant will be open from Monday to Sunday from 5.30pm to midnight, with weekly closing on Tuesday.
