ristorazione — Fognano · Emilia-Romagna
Among the hills of Brisighella, in the small village of Fognano, a pizzeria tells the story of the South with the precision of those who carry it within: Carmela and Carmine, originally from Sorrento, have built their dream here, stone by stone.
Carmela, a restorer of cultural heritage, oversaw every detail of the space; Carmine, a trained pizzaiolo, brought the technique. Together they raise two children and run the restaurant with the same care. Fognano is a village of a few hundred souls: opening here in 2023 was an act of faith, and the restaurant tells that story from the entrance onward.
In 2025, Farine di Mela took first place worldwide in the pizza al metro e pala category at the 22nd Campionato Mondiale del Pizzaiolo in Naples, promoted by Mulino Caputo. A recognition that arrives just two years after opening, and one that shows in the room: in the faces of regular customers, in the list of Campanian dishes that stand alongside the pizza.
The wood-fired oven is the center of gravity at Farine di Mela: every Neapolitan pizza starts from a hand-made dough that rises according to tradition, then meets the direct heat of the embers. The tomato is San Marzano DOP, the ingredients chosen one by one: quality is not an option, it is the starting point.
The artisanal desserts — delizia al limone, sfogliatelle — are made in-house every day. Discover the full page for Farine di Mela and let yourself be carried away to Fognano.
