Dispensa Emilia – Alfiero Fucelli

American practicality, Italian heart and taste

You can create a fast food restaurant concept tradition and qualityAlfiero Fucelli succeeded with his Dispensa Emilia. Modern premises, quick service and efficient and a maniacal attention to the quality of the preparations.

Studied in the United States and gained years of experience in chain restaurants, first as a manager and then as an entrepreneur. Then came the idea of creating an innovative, high-quality, "fast" concept.“Our goal is to do a few things but very well, with care and passion..” Alfiero Fucelli today proudly runs “Dispensa Emilia,” a chain of 15 restaurants, of which he is the founder and CEO. This concept combines the Emilian tradition of tigelle and the region's typical first courses with the convenience of a quick and easy meal. The atmosphere is easy-chic and the restaurant pays particular attention to environmental sustainability.

Alfiero grew up in Rome, emigrated to the USA for 8 years where he studied engineering and computer science, and then returned to Italy to work in hamburger franchising.“I rose through the ranks until I became general manager, then the company, which was doing very well, was sold to McDonald's. Shortly afterward, I decided to become an entrepreneur, starting "Tipico," a pizza delivery business. The brand also grew very quickly.,” explains Alfiero“we got to have 45 restaurants.” With this parenthesis closed, it was time to let ourselves be inspired by new ideas. “Instead of importing an American concept of food, I decided to create a restaurant linked to the territory.”

And the region in question is Emilia, where Alfiero had already been living for 15 years after returning from the States. Thus was born Dispensa Emilia, based on the concept of a restaurant anchored in Emilian tradition but with fast service. Dishes with the quality, flavor, and attention to detail of a real restaurant—tigelle, pasta dishes, salads, Lambrusco—in a more modern context. The name tigella comes from the terracotta disc on which the dough was originally cooked. This disc was imprinted with the flower of life, an ancient symbol of fertility and now an integral part of the company logo.“Instead of having customers come to the hills, where these typical products are normally eaten, we went directly to the consumer: we chose high-traffic locations to open our restaurants, such as shopping malls, train stations, and city entrances. Today, we're in Bologna, Modena, Milan, and Florence..”

In the restaurant, the brainchild of Alfiero and co-founders Daniele Fiorentini and Riccardo Beneventi, diners find traditional cuisine prepared with great care, all in full view. Additionally, the service is warm and attentive, and the ambience is inviting, with natural elements incorporated into the décor, such as small vertical gardens sprouting from the wood-paneled walls. All this is complemented by a simple, concentrated menu.“For our customers we have experimented with a two-step service: the first part is the order that takes place directly at the cash register without going through the waiter and then you are served at the table like in a normal restaurant.”.

“Instead of importing an American concept of food, I decided to create a restaurant tied to the local area.”

“We met Aba when we opened our first store in Casalecchio di Reno. We needed a job done very quickly. A mutual friend (our lighting supplier) had told us about the company's professionalism, so we met Roberto. We signed the contract in October and opened our first location in mid-December. Aba provides solid, long-lasting solutions. We needed a striking interior design because the first Dispensa Emilia store was opening in the Casalecchio shopping center..” From the ideas of Alfiero and Daniele, combined with Roberto's experience, a design and functionality concept was born that distinguishes the Emilian concept, ideal for attracting the attention of those strolling through a shopping area.“Our relationship with the Aba team? We've always found Roberto, Maura, and the other collaborators to be professional and approachable, and they immediately embraced the project and understood its goals. The first ten restaurants were entirely Aba-led, from design to completion. And even for the latest restaurants, despite reliance on external support for the large amount of work and an image redesign, we never abandoned our wonderful and long-standing partnership with Aba.