Something special happened yesterday evening.
Our first Piccola Middag took place at
AB Café, together with
LoveEmilia and
Italian Layers, and what started as a small dinner among food lovers quickly turned into one of those evenings that remind us why we cook in the first place.
The event sold out quickly, which honestly meant a lot to us. When you spend hours preparing homemade food, cooking slowly and carefully, you never really know how people will respond. You simply hope that what comes out of the oven carries the same warmth and honesty that you tried to put into it.
From the moment the first guests arrived, the room felt alive. People finding their seats, curious about the menu, talking about food, about Italy, about Sweden, about lasagna. The kitchen quietly doing its work in the background while the smell of Lasagna alla Bolognese slowly filled the room.
That smell is always reassuring.
For us at Lasagnariet, the project of a future Stockholm takeaway dedicated to lasagna and homemade comfort food, evenings like this are more than just events. They are moments where the idea behind the project becomes real, even if only for a night.
The collaboration made the evening even more special.
Three Italian food projects sharing a table in Stockholm. Love Emilia, bringing something that every Italian kitchen respects deeply: Parmigiano Reggiano. Italian Layers, finishing the dinner with their beautiful tiramisù. And us at Lasagnariet, cooking lasagna the way we believe it should be cooked — patiently, from scratch, with good ingredients and a lot of care.
Sometimes collaborations happen naturally when people share the same philosophy about food. No shortcuts. No unnecessary complications. Just respect for ingredients and the simple pleasure of feeding people well.
Before the lasagna arrived, guests were welcomed with a small snack we called the Parmigiano cloud. A light and airy bite made with 24-month Parmigiano Reggiano, a small tribute to one of the most iconic ingredients of Italian cuisine. Intense, nutty, full of character — the kind of ingredient that needs very little to shine.
Then came the main dish.
Lasagna alla Bolognese, layered slowly with ragù, béchamel and pasta sheets, baked until the edges turned slightly golden and the kitchen smelled like Sunday lunch in an Italian home.
There is something deeply comforting about lasagna. Maybe it is the layers, maybe it is the patience required to prepare it, or maybe it is simply the fact that it was always meant to be shared.
Plate after plate came back empty, which is always the best compliment a cook can receive.
And then, at the end of the evening, Italian Layers brought the final note of the dinner: a white chocolate and raspberry tiramisù. Creamy, fresh, slightly sweet and slightly tart at the same time — the perfect way to close the meal.
Looking around the room at that point was probably the nicest moment of the evening. Conversations flowing easily, people leaning over the table to talk to someone they had just met, glasses being refilled, and the quiet satisfaction that comes when food does what it is supposed to do.
Bring people together.
For a few hours, that corner of AB Café felt less like a café and more like a shared kitchen.
These evenings remind us that food culture in Stockholm is curious, open, and enthusiastic. People want to discover something new, but they also appreciate food that is honest and prepared with care.
For Lasagnariet, the future Stockholm takeaway focused on lasagna and homemade comfort food, this kind of feedback means everything. It tells us that the idea resonates with people, that there is space for a project built around lasagne, hemlagad mat, and cooking from scratch.
So this post is simply a thank you.
Thank you to everyone who came to the dinner and filled the room with energy and curiosity.
Thank you to AB Café for hosting the evening so warmly.
Thank you to Love Emilia for sharing their passion for Parmigiano Reggiano.
And thank you to Italian Layers for ending the dinner with a tiramisù that disappeared from the plates very quickly.
We went home tired, a little messy, but very grateful.
And already thinking about the next layers.
