Description

“A housewife’s value is measured by the pastry she makes.”
(Sophia Loren)

The world knows tortellini, lasagne and tagliatelle so well that little do they understand about the soul of all these Bolognese cuisines: sfoglia - a thin dough obtained from white, soft wheat flour and eggs after a painstakingly kneading process.

It is not exaggerating to say making sfoglia is more than a form of art, a respectable tradition and the undeniable pride of sfogline (women) or sfoglini (men) who start from handmade pastry.

Here in Bologna, we value the rituality of fresh handmade pasta that cannot be mistaken for the processed and rolled out by a machine.
See how meticulously sfoglia is made by our local artists and dare to tell the difference between the industrial and the truly made pasta once you enjoy tasty tortellini, lasagna and tagliatelle in our capital of food.
     

History

Making sfoglia has always been a tradition to each Bolognese family. When the children are 7 or 8 years old, they are taught how to roll out and cut sfoglia. If they are not tall enough to reach the table top, stools are given to them to stand on.
Sometimes, making fresh pasta is also an occasion for socialization in the family. All men, women and children are together taking part in the activity.

Long long ago, being an excellent sfoglina used to be the first and foremost standard to become a good housewife. In the modern world the tradition is put in danger as more women work outside and some even do not know how to make fresh egg pasta!
Nevertheless, the art no longer exclusively belongs to women. More men are joining the force to protect this tradition.

Busy as the race of life may be, the last long tradition is still well preserved in Bologna. Even some people were not born sfogline, they chose to become one because of their strong passion for homemade pastry, their desire for dining well at home or simply the relaxing experience they can get from making sfoglia.