La Marì was born from family experience and the passion of Renam Asirelli, who, after working alongside his father in the Marì d’Otello pizzeria, a historic venue in Forlì, chose to evolve that project into his own personal vision of contemporary, research-driven pizza.
After a career as a professional rugby player in Italy’s Serie A, he decided to embark on a path in the restaurant industry.
The name remains the same, La Marì, a tribute to his grandmother Maria, reflecting the soul of the restaurant: rigorous technique and top-quality ingredients in an informal and welcoming environment.
Today, Renam operates two locations, one in Forlì and one in Cesena, consolidating an expansion built on quality, consistency, and a strong identity.
When the oven becomes an essential condition
Renam is clear about the choice of oven: “We chose Neapolis in our venues because it is an extremely high-performing equipment that allows us to reach the temperatures we need to develop a pronounced ‘cornicione’.”
With such a highly hydrated dough, heat consistency is essential.
“We always have the guarantee of a stable product, even when the workload becomes significant.”
And the volumes are considerable, between 600 and 700 pizzas over the weekend, ca. 300 pies on Saturday night alone. Here, consistency in baking is both a technical detail and an essential requirement.
Performance and management
Renam had already tried other solutions, but with Neapolis, in the 9-pizza version chosen for both venues, he found the right balance between power and simplicity.
“The advantages compared to other models we tried previously are ease of use, simple maintenance, consistent and even baking.”
For an expanding brand, staff training also becomes strategic.
“It is an oven that is very manageable for the operator: it requires less training and new staff can be integrated quickly.”
In a fully electric location, energy efficiency is another decisive factor: lower operating costs and greater control.
Alongside Neapolis, La Marì also uses also the S series S120 and iDeck ovens for complementary processes, such as pan pizza or gluten-free products, and using the Refining® process for double-baked products.
A pizza that changes with seasons
The philosophy is clear: absolute respect for seasonality, rigorous selection of the finest ingredients, and processes designed to enhance every component.
The dough is highly hydrated, developed to create a high yet light ‘cornicione’, with a complex aromatic profile.
The menu changes at least four times a year. Seasonal pizzas become the manifesto of this research work.
Atena, with Parmesan fondue, fried and dried violet artichokes, mild salami, and saffron mayonnaise, expresses the ability to balance technique and intensity.
The menu also includes a wide selection of vegetarian and vegan options.
A vision looking ahead
The goal is clear: to grow.
“I would like there to be a Marì in every city in Italy.” Forlì and Cesena are only the beginning.
And when it comes to technology, there is no doubt: “We will certainly use Neapolis, which I define as a high-performing, efficient, and easy-to-use oven.”
