Bologna, July 18, 2026 – When two years ago she read the announcement on the rental and sales site, she had no doubts, she would try. At that time Martina Nacchia was only 24 years old, but her ideas were already very clear: she would leave the job that drained too much energy for a low salary and become a food entrepreneur, trying to open her own place, a lifelong dream. In these two years she has “trained”, so to speak, by taking courses.
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What a coincidence: because the announcement was for the premises of the famous pizzeria della Barca il Buco, which Carlino reported the definitive closure of on June 20, and she was born and raised right near via Grieco, although she now lives in Castel d’Aiano. For Martina and her family it is a historic place, in short. And so, as soon as she signed at the notary, she contacted us and enthusiastically told us about her project, in which she also involved her parents, father Gianni, a pizzaiolo, and mother Margherita, a cook, who will become her employees.
Bolognese story, Campanian dedication
The pizzeria – which should open in September – will be called ‘84010’, like the postal code of the Amalfi Coast, because Martina and her family’s roots lie in Campania. She really likes the idea of postal codes because they create curiosity. On her arm, for example, she has tattooed the one from Barca, 40133. It will be a pizzeria with some dishes inspired by Campanian tradition, such as fried foods, all prepared artisanally.
The pizzeria will be called ‘84010’, like the postal code of the Amalfi Coast
Pizza above all
“My father makes a pizza leavened for 48 hours – explains the entrepreneur – very digestible but without sourdough, a classic pizza that a family wants to eat on Saturday night and feel good, without spending a fortune. We don’t want to make a fancy place, so no gourmet, nothing too elaborate.” And she adds: “The raw materials will however be of high quality and for this we have done the math well, working a lot on the final price, so as not to kill the clientele.”
Passing the baton
Last February, Martina says, after two years of training and reflection, she called the managers of Il Buco, which was still open. On July 13 she was certain that the legendary Buco would become her ‘84010’. “The name changes, the management changes – she says – but the desire to do things according to tradition remains, it’s as if they passed me the baton, then I brought my own key from a style point of view… that modern key, meaning the pizza will not be served on a plastic plate.” The place will be transformed and renovated by Francesco Tocco Restorations and with the help of an interior designer, Silvana Caramia. “They are longtime friends – she says – and in the end I have to say that many aspects of the place involved friends and family, such as the digital strategy part.”
One day I really said enough and asked my parents if they wanted to work with me
A close-knit family
Father Gianni, 54 years old, has been a pizzaiolo since he was 16, mother Margherita left her job as a cook: all to support Martina in this adventure where she becomes a young entrepreneur, at 26 years old, but with very clear ideas.
“I was really very tired of my job as a dental assistant that didn’t motivate me – she says – and I couldn’t wait to get home and knead with my parents, constantly, also organizing many family dinners, so one day I really said enough and asked my parents if they wanted to work with me. There is a saying I love that goes: ‘Turn your passion into a job and you will never work a day in your life.’ My goal is this.”
