Versilia mon amour
Its hallmarks include wooden pleasure boats with the four bows painted blue and classic cabins, also in wood, covered with terracotta tiles.
Only 32 awnings when the broad beach could hold four times that number, an American bar on the beach, breakfast, lunch and happy hour served under its pavilion, a pergola of fox grapes alongside the garaging hut. Then there's the sand, stylishly raked every day.
All this and much more: this is Bagno Dalmazia in Forte dei Marmi. Located opposite La Capannina di Franceschi, it combines space with the elegance of a private club, albeit in line with its traditional simplicity.
This place, an icon of local traditions, has always played an important role in the history of Forte.Established in 1932 by Angelo and Dalmazia Donati, it is currently managed by Nicola Donati, the fourth generation of the family, and his companion Paul JD Waite.
Among the most prestigious literary tokens of the magical past, we are obliged to remember Susanna Agnelli's "Vestivamo alla marinara" and Giovanna Nuvoletti's "Dove i gamberi d’acqua dolce non nuotano più".
Illustrious figures, frequent visitors to Imperial Rome, spent their summer days on the beach of Bagno Dalmazia, assisted by Luigi Donati, who everyone called Gigino.
The establishment has welcomed high-calibre guests including Marquess Pucci, Count Piccolomini d'Aragona, Marquis Azzolino Carega, Count Spinola, Baroness Paola Dupre’, the Marquises Gerini, Baron Casana, Count Nuvoletti, Count Cicogna, Elettra Marconi and the famous Porfirio Rubirosa, Curzio Malaparte and Gianni Agnelli. That's history now.
Today, Nicola and Paul, with their natural management skills, successfully manage the place in a modern way with a focus on innovation without ever losing sight of tradition. The cuisine at Dalmazia goes hand in hand with the local Versilia style.
This summer will be embellished by a sort of partnership with the local restaurant, Bistrot, which has brought a valuable part of its brigade to the kitchen of the bathing establishment and some of its dishes to these "fabled sands", enabling it to win its first Michelin star. "To stay in people's minds you need to be unique," maintain Nicola and Paul. "We give yacht passengers sailing in the Tyrrhenian the chance to anchor in front of our beach. The bathing attendants, upon reaching the craft by rowing boat, can then bring the sailors ashore. Our staff are also able to organize storeroom supplies and meet a wide range of needs."