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.”

Bella Napoli opened in March 2024 in the centre of Riga, between the Old Town and the elegant Art Nouveau districts, in one of the most vibrant and international areas of the Latvian capital.
Here, tourists, Nordic professionals, and an increasingly quality-conscious local clientele come together.

We meet Roberto Franzoni, the owner of the pizzeria: “My story in Riga began over 25 years ago. I moved here when my son was born.”
Roberto came to the restaurant business after an entrepreneurial career in real estate and marketing. There was no family tradition, only a passion for Italian cuisine and a simple initial idea: a small pizzeria that could grow over time. Within just a few months, however, the project took on a more ambitious scale.

The choice of the Neapolis oven

With continuous opening hours from 12 p.m. to 10 p.m. and peaks of 50–60 pizzas per hour, the oven was a decisive choice. Roberto entrusted Moretti Forni and the Neapolis 6 after observing its performance in person.

“I watched it carefully in operation at another restaurant and came to the conclusion: this is the oven for us.”
The consistency ensured by its tireless power is the key element.

“Even though it stays on all day, it always maintains consistent quality.”

And on the busiest evenings:
“The way it reacts when it starts handling many bakes one after another… the oven responds perfectly.”

Stable temperature, uniform results, identical quality from the first to the last pizza.
Neapolis guarantees the performance customers expect, with the cleanliness and ease of management of an electric oven.

The number one pizzeria in Riga

“We created a pizza that sits in between, a bit crispier, but it’s not Roman-style and not as voluminous as contemporary pizza.”
Bella Napoli positions itself as a gourmet pizzeria focused exclusively on pizza, with ingredients almost entirely imported from Italy.

“I have excellence — for me, that is the standard.”

Today, it is the number one pizzeria among more than 1,500 restaurant businesses in Riga, and its inclusion in the 50 Top Pizza Europa 2025 further strengthens its prestige.

The vision of a new business

During SIGEP 2026, at the Moretti Forni stand, Roberto discovered the potential of the T series and shared his clear idea:
“I would like to create a format that can be replicated quickly, that is standardised, with the great advantage of having staff who are not highly specialised yet can always deliver an excellent product.”

A selection of signature pizzas starting from high-quality pre-baked finished with the Refining® process, with centralised production and scalable development.

We ask him: If you could go back, would you make the same choices again? Roberto answers firmly: “Absolutely!” 

In Riga, Bella Napoli has become a benchmark thanks to precise choices: raw materials, entrepreneurial vision, and an oven capable of guaranteeing precision, consistency, and reliability, day after day.