Il nostro racconto
Marco Esposito left Naples in 2007 with a dough scraper, a notebook of his grandmother's recipes, and a one-way ticket to Den Haag.
He found Emmaplein — a quiet square that reminded him, just a little, of the courtyards back home. Two years later, Terra Mia opened its doors. The oven came from Caserta. The flour still does.
Every pizza is made to order, by hand, the way it was always meant to be. No shortcuts. Just fire, flour, and fifteen years of practice on this Haagse street corner.