The couple formed by Susanna Crepaldi and Davide Molinari arrived in Lanzarote eleven years ago in search of eternal spring. First they set up a pizzeria in Arrieta and then opened La Forgia in Nazaret.
In an interview with the radio program Más de Uno Gourmet from Radio Lanzarote-Onda Cero, they explain how they combine Italian tradition and Canarian products in their new location in Pueblo Marinero, in Costa Teguise.
- Susanna, tell us, how did you get to Lanzarote?
In Italy we had a lot of problems of all kinds, so I took a map and said: "Where are we going?" and we said: "Let's go to the Canary Islands, there is spring all year round there."
And we saw that Lanzarote was a large island, but also small, less known than Gran Canaria and Tenerife. That was eleven years ago, we packed our bags, the child and came here.
- Where are you from and how did your relationship with cooking begin?
From the Piedmont region, where there is spectacular food. My parents and my uncles have always had a restaurant and I have always liked cooking and I was with them.
- You have had several businesses on the island...
First a pizzeria in Arrieta for six years. Then, in Nazaret, we changed to make traditional Italian dishes, but with products from Lanzarote, which is fantastic, such as fish, to have freshness, which is the most important thing.
My son always says: "I was born in Italy, but I am a conejero"
- I think you have been infected by the island feeling, I have seen you in La Graciosa, Susanna, learning traditional recipes...
Of course. My son always said to me: "Look, I was born in Italy, but I am from Lanzarote, I am a conejero. I don't want to go to Italy, I want to be here, I like my island.”
He loves the ocean. Where we were we didn't have a sea, here he goes diving, he surfs, always in the ocean. He motivates us to appreciate the island more and more with everything it has.
- What is the most successful dish at La Forgia?
The dish that comes out the most is the fresh pasta tagliatella with scarlet shrimp from La Santa. The creamy sauce made with the head of the scarlet shrimp.
- Which dish are you most fond of?
I have a problem. I am a hyperactive girl who grew up, but is still hyperactive. I am always changing and improving the dishes.
Now, for example, I have tuna tartare with burrata mousse and coconut milk, with lime zest on top. Before I made it with buffalo mozzarella, but now I have burrata from Gran Canaria.
- So every day there is something different at La Forgia?
I always have something off the menu. Sometimes I buy Galician products, for example, so that Italians can have their pasta dish with clams. In Italy there is a big problem with clams due to the blue crab. But I make it my own, I add black garlic. It is a dish that people love.
- Davide, you take care of the service. How is it to work every day with your partner?
Fighting all day, but good (laughs). I put my heart into it as she does and we present the dishes together.
We also present the wine with the heart and with the heart of the winegrowers of Lanzarote.
- Where is the restaurant located now and how do you make a reservation?
We are in Pueblo Marinero 7, in the Plaza del Ficus, the square of the big tree. You can book through our website and on social networks.