Table of Contents
- From the Chaos of Rome to the Calm of Sweden
- Building an Italian Restaurant Abroad: Challenges and Adaptation
- The Problem of Fake Italian Cuisine Abroad
- Can Tradition and Innovation Coexist?
- Balancing Business and Family Life
- Romaré: More Than Just a Pizzeria
- The Importance of Supporting Authentic Italian Restaurants Abroad
- A Clear Philosophy: Roman Roots, Creativity, and Authenticity
Bringing authentic Italian cuisine abroad means much more than simply making good pizza.
It means preserving a culture, reinterpreting it without losing its essence, and finding the balance between tradition and local tastes.
That is exactly the heart of the story behind Romaré Italian Tasty Food, the pizzeria founded by Emanuela and Giuliano in Säffle, Sweden: a project born from nostalgia for true Roman cuisine and shaped by the desire to create something authentic while still connecting with Scandinavian food culture.
From the Chaos of Rome to the Calm of Sweden
A Life Change Inspired by the Search for Balance
Emanuela and Giuliano moved to Sweden around twelve years ago, choosing Säffle partly because of Giuliano’s Swedish family roots.
Leaving Rome was never about rejecting their hometown — in fact, they describe themselves as deeply connected to Roman culture — but rather about seeking a different quality of life: calmer, more family-oriented, and sustainable.
At first, they did not have a concrete plan to enter the restaurant industry.
Both worked in retail and actually met while working at the same store.
However, Giuliano’s passion for cooking, combined with Emanuela’s instinct for recognizing and encouraging talent, sparked the beginning of something bigger.
Their First Steps into Swedish Hospitality
Through a Swedish integration program for foreigners, Giuliano had the opportunity to train with an Italian chef in a nearby town.
That experience opened the door to several restaurant jobs in the area and eventually led the couple to ask themselves a simple question:
“If we can do so much for other people’s restaurants, why not build something for ourselves?”
Before Romaré, they managed another restaurant for four years — an intense and formative experience that helped them better understand the local market, especially during the Covid years.
Building an Italian Restaurant Abroad: Challenges and Adaptation
Understanding the Customer Without Losing Your Identity
According to Emanuela and Giuliano, one of the biggest challenges of opening an Italian restaurant abroad is learning how to understand the local customer without betraying your culinary roots.
Their philosophy is simple:
“We have the Italian skills, the Italian culinary foundations, but we mix them with local habits and tastes.”
This means using authentic Italian ingredients — many imported directly from Italy — while adapting textures, flavors, and presentation to Swedish preferences.
Their Pizza: A “Romaré Style” Between Pinsa and Innovation
The signature product at Romaré is their personal interpretation of Roman-style pinsa.
It is neither a traditional round pizza nor a classic pinsa.
Instead, it is the result of years of experimentation with dough, fermentation, and flour selection.
Their pizza features:
- an oval or rectangular shape;
- a light and digestible dough;
- a thinner texture than traditional pinsa;
- generous and creative toppings.
The recipe evolved specifically after observing Swedish customers.
A highly airy and alveolated dough — something Italians often love — was perceived locally as “too bready.”
So they refined the recipe to create something lighter in appearance while maintaining quality and authenticity.
The Problem of Fake Italian Cuisine Abroad
Italian Sounding vs. Real Italian Food
One of the strongest themes throughout the interview is their frustration with restaurants that market themselves as Italian without truly representing Italian cuisine.
Emanuela and Giuliano describe menus filled with grammatical mistakes, pizzas made with completely different ingredients, and recipes that have little to do with real Italian cooking.
For them, the issue is not innovation — it is calling something by the wrong name.
Carbonara with Cream? The Fine Line Between Reinvention and Misrepresentation
Their perspective is clear: variations are welcome, as long as they are presented honestly.
If a pizza does not follow the traditional ingredients of a Capricciosa, it should not be called “Capricciosa.”
If a carbonara contains cream, it should not be marketed as authentic carbonara.
What concerns them most is the cultural misunderstanding this creates.
People who have never been to Italy may genuinely believe that these altered dishes represent authentic Italian cuisine.
Can Tradition and Innovation Coexist?
Italian Cuisine Has Always Evolved
For Emanuela and Giuliano, authenticity does not mean being stuck in the past.
Even in Italy — especially in cities like Rome — pizza culture is constantly evolving.
Modern pizzaioli experiment with ingredients, dough techniques, and international influences all the time.
That is why Romaré also offers:
- monthly off-menu pizzas;
- fusion-inspired combinations;
- international ingredients;
- flavor pairings influenced by Scandinavian cuisine.
What matters most is preserving the foundation: quality ingredients, respect for traditional recipes, and cultural awareness.
Balancing Business and Family Life
Running a Restaurant as a Couple
Working together while living together is not always easy.
In their first restaurant, Emanuela and Giuliano spent nearly every hour of the day side by side.
Over time, they realized how important it was to create a healthier balance, especially after becoming parents.
Today, the pizzeria operates with a more flexible structure:
- Giuliano also maintains a full-time job;
- Emanuela spends more time managing the pizzeria;
- they continue supporting each other while maintaining more personal space.
This balance has helped them protect both their business and their family life.
Romaré: More Than Just a Pizzeria
Italian Boutique, Creative Desserts, and Food Experience
With the reopening of Romaré, the couple wants to offer much more than pizza.
The space now also includes:
- an Italian boutique corner;
- imported Italian products;
- handcrafted desserts;
- creative reinterpretations of classic sweets.
Among the specialties are:
- reinvented cannoli;
- gourmet tarts;
- stuffed maritozzi;
- tiramisù;
- panna cotta;
- caramel and chocolate desserts.
Here again, their philosophy shines through: combining Italian authenticity with Scandinavian expectations to create a visually exciting and memorable food experience.
The Importance of Supporting Authentic Italian Restaurants Abroad
Creating a Network for Real Italian Cuisine
Becoming part of a network focused on authentic Italian restaurants abroad represented an important recognition for them.
Not because they needed validation, but because it gave them the feeling of belonging to a community that protects and promotes genuine Italian culinary culture worldwide.
As Emanuela explains:
“It’s a way of telling customers: here, you are truly entering an Italian restaurant.”
A Clear Philosophy: Roman Roots, Creativity, and Authenticity
By the end of the interview, Romaré’s identity becomes unmistakably clear:
- deeply Roman;
- authentically Italian;
- open to innovation;
- attentive to local customers;
- passionate about food as a form of art.
Because true Italian identity is not about remaining frozen in tradition — it is about evolving while staying connected to your roots.
source https://www.realitalianrestaurants.com/blog/rome-in-s%C3%A4ffle-the-story-of-romar%C3%A9-between-italian-authenticity-and-scandinavian-innovation
No comments:
Post a Comment