Open your own restaurant business and bet every energy to achieve this goal. It would seem a story of a simple Italian company in the sector. But it has something special and extraordinary. Because the story of who started this business is extraordinary. A history of integration. She is Sonia, an Italian name. But his surname is Thiaro. She is a woman from Senegal. He has been in Italy for years. After many works, the discovery of the vocation for catering, which changed her life. And that for a while, unfortunately, Covid has stopped. But she is ready with the same energy to leave.
Integration, the story of Sonia
Sonia left in 2001 from Senegal. She was 25 years old, she reached Italy where her brothers lived and settled in Rimini. But there are many fears including the need to find a job, a contract to prevent the residence permit from being renewed. And so she first started working in Bologna as a cleaning lady. Then in Milan, where he worked as a caregiver, without pay but with room and board and a six-month residence permit. Sonia talked about this difficult period that changed and improved her. A story of integration and hope.
Finally Rimini, the city that she had chosen and which chose it. Here he worked in a butcher's shop, by a couple with whom he established a special relationship, like a big family. Until the turning point: working in a restaurant and the discovery of a passion, that for cooking. And his face, his sympathy, many remember them. "It's been a wonderful 17 years. Opening the restaurant also means saying 'thank you.' "
And in fact, after a few years he decided to go on his own, after having learned the trade and obtained citizenship. The definitive change was the opening of his own restaurant, called tavern Sonia, at number 30 in via Santa Cristina. "I will cook only Romagna or Italian food - he said -. Never discriminated against, never treated badly, I was so lucky. " The opening was on February 22 with a large buffet for many people. Then the emergency Covid and sudden closure.
The restart and integration in Sonia's restaurant in Romagna
And now that the worst seems to be over, Sonia again wants to bet on herself. With the same courage and desire for redemption that have accompanied it over the years. "Covid did not stop me, my Romagna is back on the table - he told the Courier -. I am really happy to be able to go back to work. I was looking forward to this afternoon, Monday, I finished rearranging the tables, I installed the containers with the sanitizing gels, the signs to inform customers of the reopening. I would never have said with my story behind me that I also have to face the lockdown e the epidemic. But we are here. I won't miss work, and it's a blessing".
A tribute to the land that welcomed it
Her love for Italy and for the city that welcomed her is strong. His will be an all-Romagna cuisine. "We offer a menu of only Romagna or local food - observes - because Romagna has welcomed me like a daughter, and I myself feel Romagna. " A rich menu from the classic tagliatelle with meat sauce, to cappelletti, flavors with an ancient flavor that are reborn with the passion of a woman who has made her dream come true.
featured photo by Juan Jose from Unsplash
