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Authentic Italian food from Emilia-Romagna, slow-cooked just the way Nonna intended. A true taste of Italy in The Hague.
Romagna Mia introduces guests, step by step, to everything Romagna cuisine has to offer, with a few Emilian touches along the way.
Romagna Mia introduces guests, step by step, to everything Romagna cuisine has to offer, with a few Emilian touches along the way.
Romagna cuisine celebrates simple, generous flavors: handmade piadina cooked on a hot griddle, fresh pasta rolled thin with a wooden pin, and ragù that simmers slowly for hours. Each dish is meant to be shared at the table, surrounded by conversation and laughter.
Romagna cuisine celebrates simple, generous flavors: handmade piadina cooked on a hot griddle, fresh pasta rolled thin with a wooden pin, and ragù that simmers slowly for hours. Each dish is meant to be shared at the table, surrounded by conversation and laughter.
"Distance, you know, is like the wind
It puts out small fires
But it lights the big ones, the big ones."
— Domenico Modugno
"La lontananza sai, è come il vento
Spegne i fuochi piccoli
Ma accende quelli grandi, quelli grandi"
— Domenico Modugno
This project was born from my passion for cooking, my love of caring for people and making them feel at home, and my desire to bring the authentic flavors of my old home to my new one here in The Hague.
This project was born from my passion for cooking, my love of caring for people and making them feel at home, and my desire to bring the authentic flavors of my old home to my new one here in The Hague.
When I was a child, I spent countless hours with her. We made everything from scratch. My grandmother lived on a small farm that provided just enough to support the family. She didn’t have much, but she gave everything.
When I was a child, I spent countless hours with her. We made everything from scratch. My grandmother lived on a small farm that provided just enough to support the family. She didn’t have much, but she gave everything.
I still remember one day we helped a farmer friend pick pears. As payment, he gave us a crate to take home. Later that day, a vucumprà, a street vendor, one of those young African men who sold socks, lighters, and tissues, came to the door. My grandmother told him she had no money and didn’t need anything, but that he could have the pears. He accepted with a smile I’ve never forgotten.
I still remember one day we helped a farmer friend pick pears. As payment, he gave us a crate to take home. Later that day, a vucumprà, a street vendor, one of those young African men who sold socks, lighters, and tissues, came to the door. My grandmother told him she had no money and didn’t need anything, but that he could have the pears. He accepted with a smile I’ve never forgotten.
That was who she was.
That was who she was.
Everything we ate came from what the farm provided. The animals gave milk, eggs, and eventually, when the time came, food for the table. It might sound strange to say, but those animals lived well. My grandmother cared for them because they cared for us. Without them, we wouldn’t have eaten.
Everything we ate came from what the farm provided. The animals gave milk, eggs, and eventually, when the time came, food for the table. It might sound strange to say, but those animals lived well. My grandmother cared for them because they cared for us. Without them, we wouldn’t have eaten.
She never left any recipes written down; she cooked “by eye,” as people do when cooking is second nature. We made tomato sauce with tools that now feel like stepping into a museum.
She never left any recipes written down; she cooked “by eye,” as people do when cooking is second nature. We made tomato sauce with tools that now feel like stepping into a museum.
I was fortunate to grow up in a town of "arzdore," women who historically run the household and run the small farms in Romagna, and of course, also cook for countless people. They taught me a lot: Dadona, Nonna Anna, Tino. They help me understand the secrets of our tradition and teach me secrets that few know anymore, and thanks to technology, we keep in touch even from afar and continue to guide me on my journey.
I was fortunate to grow up in a town of "arzdore," women who historically run the household and run the small farms in Romagna, and of course, also cook for countless people. They taught me a lot: Dadona, Nonna Anna, Tino. They help me understand the secrets of our tradition and teach me secrets that few know anymore, and thanks to technology, we keep in touch even from afar and continue to guide me on my journey.
Romagna cooking is sometimes called “fatty” because it uses a lot of pork. Pigs were easy to keep; they ate leftovers, and nothing ever went to waste. Every part of the animal had a purpose. It's honest food made from humble ingredients, filled with warmth, history, and care.
Romagna cooking is sometimes called “fatty” because it uses a lot of pork. Pigs were easy to keep; they ate leftovers, and nothing ever went to waste. Every part of the animal had a purpose. It's honest food made from humble ingredients, filled with warmth, history, and care.
I want to introduce people to the traditions of Romagna cuisine and create an opportunity to enjoy a truly genuine experience.
I want to introduce people to the traditions of Romagna cuisine and create an opportunity to enjoy a truly genuine experience.
Giulia cooks the way she learned from her Nonna, with patience, care, and a love for simple, honest food
Giulia cooks the way she learned from her Nonna, with patience, care, and a love for simple, honest food
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