Heartbreaking tributes as co-owner of beloved Greater Manchester pizzeria has died

The co-owner of a popular Trafford pizzeria has tragically died after being diagnosed with terminal cancer.

Marco Carboni, who ran the Ceresis pizzeria with his partner Valentina, died in his hometown of Rome on May 17 at the age of 49. The death came just months after he received the news that his cancer was terminal.

Renowned for being one of the only Roman-style pizzerias in the city region, Ceresis has gained a reputation for some of Greater Manchester’s best sourdough pizzas by the slice since opening shop on Northenden Road in Sale Moor last year.

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Marco and Valentina, who is a classically trained chef, moved to Manchester after running their own Italian restaurant for several years in Bournemouth. The two were born and raised in Rome.

News of Marco’s death was first shared in a Facebook post last week from the couple’s friend Sharon Coen. Sharon explained that Marco and Valentina moved back to Rome in April in a “desperate attempt to save Marco’s life”.

She added: “Valentina and the children are understandably devastated but are determined to bounce back. Valentina said “Ceresis was Marco’s last dream and I’m going back for it, to bring Marco’s pizza back.”

In a statement to the Manchester Evening News today (May 27), Valentina said: “Marco built Ceresis, he put his all into it. He didn’t want to give up, his dream was to get back to making pizza and he was looking forward to starting again because he believed in it. We still do.

“We got to a point where our pizza was really special. His pizza really counts for something. That left everyone, I can’t leave that. We said we’d come back stronger than ever. I will not be stronger than before, but I will give everything: I have to do it, for myself and for the children, but also for everyone.

“I can give everyone his pizza that everyone loved. It can’t end like this. I will not let our dream go like this, I will not give up.”

Speaking to MEN last year, Marco and Valentina explained that the secret to the success of their much-loved pizzas comes from a 90-hour fermentation process, using a “biga” dough, made from Einkorn flour, which is usually poor naturally gluten-free. and one of the oldest types of flour.

Since the initial post was shared on social media, Valentina said she has been inundated with messages of support from customers and said she wanted to thank everyone “for the love and smiles and friendship that you have always shared” by at the first opening.

Friend Sharon has now set up a fundraiser to help Valentina and their children rebuild their lives after Marco’s death. The fundraiser has almost reached its initial target of £2,000. Posting on the GoFundMe page, Sharon wrote: “Every donation, no matter how small, means a lot to Vale and the children. It reminds them that they are loved and we are waiting for them with open arms.”