Table of Contents
- Introduction
- The Origins: An Italian-Swedish Story
- Rodolfino: Tradition and Passion Since 1973
- Pasta: A Culinary Religion
- Challenges of Italian Cuisine Abroad
- The Importance of Italian Management
- The Menu and Restaurant Philosophy
- Products: Quality and Authenticity
- Advice for Opening an Italian Restaurant in Sweden
- The Swedish Customer: Curiosity and Openness
- How to Find Us
Introduction
In the picturesque Old Town of Stockholm, among the cobblestone streets and historic buildings, there's a corner of Italy that has been carrying on the culinary tradition of the Bel Paese for decades.
We interviewed Anna Foglietta, a second-generation restaurateur, who shared her story and passion for authentic Italian cuisine in Swedish territory.
The Origins: An Italian-Swedish Story
Her Father's Arrival in Sweden
Anna's story begins in 1964, when her father, originally from the Maremma region of Tuscany, arrived in Stockholm.
Like many Italians of that era, he sought fortune in Northern Europe, where job opportunities were more numerous and better paid compared to Italy.
Between Two Cultures
"My father married my mother, who is Swedish," Anna recounts.
This union created a cultural bridge that is still reflected today in the restaurant's management.
Anna herself lived in both countries, attending hospitality school in Chianciano Terme before returning permanently to Sweden.
The Choice to Stay
Despite the thought of returning to Italy always being present, the family chose to remain in Stockholm.
"In this profession we find ourselves a bit better in Stockholm," explains Anna.
Not for climate or social reasons, but simply because it's the environment where they were formed and where they built their professional identity.
Rodolfino: Tradition and Passion Since 1973
The Birth of the Restaurant
The family's first restaurant opened in 1973 with the name "Rodolfino," inheriting the name from the previous owner, Rodolfo, a Florentine who had opened the establishment in 1972.
Forced to sell due to health reasons, Rodolfo became a regular customer of the restaurant, creating an emotional bond with the Foglietta family.
The Legacy of Fresh Pasta
One of the characteristics that distinguished Rodolfo was the production of homemade fresh pasta, a rarity in Stockholm in the 1970s.
"He was one of the first in Stockholm to make his own pasta from scratch," recalls Anna.
This tradition has been maintained and perfected over the years.
Pasta: A Culinary Religion
Artisanal Production
In Anna's restaurant, almost all pasta is made in-house: tortelloni, tortellini, tortelli, linguine, fusiloni, sedanini, mezze maniche.
The only exception is spaghetti for vongole, where dry pasta is preferred for reasons of consistency and tradition.
The Philosophy of Pasta
"Pasta is not just pasta. Pasta is a religion from the beginning," Anna states with conviction.
It's a concept that goes beyond simply preparing a dish: it's respect for tradition, attention to quality, and dedication to the final result.
Quality Without Compromise
Even being located in the Old Town, a tourist area par excellence, Anna doesn't compromise on quality.
"You have to cook properly regardless. Even if they're tourists, tourists come back. If they have a good experience, you always return to where you've been treated well."
Challenges of Italian Cuisine Abroad
The Disappearance of the First Generation
One of the main challenges is generational turnover.
"My father's generation is disappearing completely," observes Anna.
Not all children of that first generation of Italian restaurateurs have chosen to continue the family business, reducing the number of authentic Italian restaurants.
Standing Out from the Competition
"The most difficult thing is to distinguish yourself from the rest of the people who have Italian restaurants, because there are so many," explains Anna.
The problem isn't just quantity, but also authenticity.
Many restaurants that call themselves Italian are run by people of other nationalities who have never worked in Italy.
The Question of Recognition
Anna raises a delicate issue regarding institutional recognition: "The Italian embassy gives a prize for Italian hospitality, but they give it equally to restaurants that only have Greeks and have never worked in Italy."
It's a situation that many discuss but few speak out about openly.
The Importance of Italian Management
The Three Fundamental Criteria
The Real Italy Restaurants project is based on three criteria: Italian chef, Italian owner, and Italian products. But why is it so important that the owner is also Italian?
Hospitality Makes the Difference
"When someone enters a restaurant and sees they're Turkish, Italians who go there don't even know who to talk to," explains Anna.
The Italian customer, when they hear their own language spoken, immediately feels at home.
"Oh, how nice that you speak Italian! That's where the conversation starts and they also feel more confident about the food they're receiving."
Culture and Understanding
It's not just about language, but about culture.
Italians know what they want to eat and an Italian owner knows how to accommodate them.
Even the jokes, the way of bantering, the approach to hospitality are different and recognizable.
Seafood Specialties
The restaurant is particularly known for its seafood dishes.
Anna shares a significant anecdote: many Swedish customers ask for cheese on seafood pasta or vongole, something unthinkable in Italian tradition.
"I don't even want to make vongole if I have to destroy them with cheese," she states decisively.
Simplicity and Tradition
"Italian cuisine is very simple and you shouldn't make it complicated," emphasizes Anna.
While in Sweden there's a tendency to use many spices, Italian cuisine focuses on the quality of ingredients and simplicity of preparation.
Traditional dishes like amatriciana and carbonara are prepared according to the original recipe.
Attention to Intolerances
In recent years, especially since 2013, there has been an increase in demand for dishes for those intolerant to gluten, dairy, vegetarians and vegans.
"Italian cuisine is perfect for all these desires," states Anna, thanks to its versatility and availability of natural ingredients.
Products: Quality and Authenticity
Availability in Sweden
"In Sweden, nowadays, you can find everything," assures Anna.
The problem of years ago when certain products were impossible to find no longer exists.
However, quality and originality can vary.
Direct Import
Anna has chosen a different path for some key products: "I have some contacts in Tuscany who send me cold cuts directly, so certain products only I have."
It's extra work, a commitment that not everyone notices, but that makes the difference in the final quality of the dish.
Fresh Ingredients
For seafood, Anna insists on freshness: "We have fresh mussels, they're not frozen or anything, they're fresh.
Sometimes they run out, they're not available, but I prefer this method of working because this way they're always fresh."
Advice for Opening an Italian Restaurant in Sweden
The Necessary Investment
"It's very expensive, you need a lot of money," warns Anna.
It's not an undertaking to be taken lightly; it requires significant investment and careful planning.
Understanding the Local Market
It's essential to learn how the restaurant business works in Sweden.
One important difference compared to Italy is the hours: "You don't close after lunch, you operate continuously from 11 AM until 10-11 PM."
In summer you work even more, taking advantage of the greater tourist flow.
Passion and Dedication
"You also have to work hard," concludes Anna.
Success requires dedication, passion, and the willingness to always give your best to customers.
The Swedish Customer: Curiosity and Openness
An Ideal Audience
Anna has words of great appreciation for Swedish customers: "For me, Swedes are some of the best in the world."
Open-Mindedness
"Swedes are not afraid to try something new, they're not afraid to say they need help."
When Anna explains that seafood shouldn't be eaten with cheese, they respond with humility: "I didn't know that."
They are kind, curious, and ready to learn.
The Culture of Dining Out
Swedes have a strong culture of dining out.
"They go out much, much more than in Italy. They go out with a friend, and maybe spend two or three hours talking, being together."
This creates a convivial and relaxed atmosphere that pairs well with the Italian philosophy of hospitality.
How to Find Us
Anna's restaurant is located in the heart of Stockholm's Old Town, at Stortorget (Great Square) number 1, in the area called Riddarholmstorget.
It's situated just four or five minutes' walk from the Royal Palace.
As Anna emphasizes: "In Stockholm you do everything on foot because they're all little islands and you can walk really well, especially when the weather is nice."
This interview is part of the Real Italy Restaurants project, which promotes authentic Italian cuisine abroad through three fundamental criteria: Italian chef, Italian owner, and Italian products.
source https://www.realitalianrestaurants.com/blog/italian-cuisine-in-stockholm-interview-with-anna-foglietta
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