Corten

Francesco Govi is a rare figure in Bologna’s entrepreneurial scene. Before turning 30, he opened two contemporary pizzerias, navigating the turbulent pandemic years with resilience, innovation, and product quality. Even today, as the city’s pizzeria scene grows exponentially, Govi’s brand stands out by continuously evolving.

One key move was partnering with master pizzaiolo Mattia Carretto, a rising star in the world of dough. Having honed his craft at Ranzani13—the pioneer of Bologna’s new-wave pizzerias—Carretto now leads a skilled team. At the Via Dagnini location, the focus is on high-quality takeaway, leveraging a state-of-the-art lab. Meanwhile, the San Domenico restaurant explores an innovative pairing concept with its cocktail bar.

Govi and Carretto were the first—and still the only—team in Bologna to craft a menu where each pizza is designed to harmonize with mixologist Federico Pulpito’s expertly curated cocktails. Carretto’s dough impresses with its softness, elasticity, and exceptional digestibility, using artisanal ingredients sourced from the local Apennines.

For wine lovers, themed events pair select labels with seasonal pizza toppings, while aperitivo hour offers enticing promotions. The light, perfectly crafted pizzas are ideal for sharing in the charming outdoor space, nestled in one of Bologna’s most elegant and peaceful squares.

Felsinea (mozzarella fior di latte artigianale, salame rosa bolognese, pistacchio di Bronte, scaglie di Parmigiano di Sestola, basilico)

Hotel Touring (hotel), Stilosophy(abbigliamento), Tedeschi (ferramenta)