Sfoglia Day

230,00€

10:00 am - 1:00 pm

Italian – English

Daily experience focused on the three traditional Bolognese pasta specialties: Tortellini, Tortelloni, and Tagliatelle…

Description: A one-day experience designed for those who want to discover the traditional dishes of our cuisine. A focus on the 3 traditional Bolognese pasta varieties: Tortellini, Tortelloni and Tagliatelle, to learn how to identify and appreciate authentic pasta.

As part of the experience, you will receive PDF handouts, videos, photos of the day and the official VSB Bologna uniform.

Uniform: VSB apron and hat

When: Monday, Tuesday, Wednesday, Thursday, Friday and Saturday from 10:00 am to 1:00 pm

Programme: Three hours of hands-on practice in the workshop, during which each student will learn to make:

pasta dough
pasta sheets rolled out by hand with a rolling pin
tortellini
tortelloni
tagliatelle

Afterwards, a sit-down lunch will be served, featuring a tasting of the pasta made during the lesson.

Menu: Tortellini in broth, Tortelloni with butter and tomato, Tagliatelle with ragù, water and a glass of local wine.

Available languages: Italian – English

Useful information:

Booking is required.
Materials and equipment are provided by the School.
Comfortable shoes and short nails are recommended.
Advance payment of the registration fee is required to confirm the booking.
The registration fee is non-refundable if the student withdraws early or if the course cannot take place due to the student’s full or partial absence.
Requests to reschedule must be received at least 48 hours before the scheduled date.
Punctual arrival is essential for the planned programme to take place. A maximum delay of 10 minutes is allowed, after which participation cannot be guaranteed and the registration fee will not be refunded.
The voucher is valid for 12 months from the date of issue. After this period, it will no longer be accepted or eligible for a refund.

Gluten, milk products and nuts are present on the premises.

PRICE: €230.00 per person. (Taxes not included)

We do not add salt to the traditional pasta dough made at the school. Instead, the pasta is seasoned through the salted cooking water. When you make the recipe at home, follow the dough recipe without adding salt to the mixture.

For the traditional Bolognese pasta dough taught at the school, we use soft wheat flour. This is the flour to choose when recreating this dough and rolling it out by hand. Selecting the right flour is part of the preparation from the outset.

Both Italian type 0 and type 00 flour can give good results when making this pasta dough. You can use either and choose according to your preferences, becoming familiar with the dough’s texture and the way it handles as you work with it.

Yes, the school has no architectural barriers, and people with disabilities are welcome to attend. Please let us know about any specific requirements when booking so that we can discuss your needs in relation to taking part in the workshop activities.

Yes, the programme can accommodate a vegetarian option through some adjustments to the tasting menu. Please mention your request at check-in so that your dietary requirements are clear before the activities begin.

Alessandra Spisni is often at the school, although her presence on the day of your course cannot be guaranteed. Classes are taught by her daughter, Stefania Spisni, who will be your teacher and guide for the work carried out during the experience.

Yes, you can book the one day pasta course and either the tortellini or lasagne class for the same day, subject to availability. Before booking, check the availability and times of both courses so you can plan your day at the school.

Please arrive ten minutes before the scheduled start time. This allows time to complete registration and mention any participation-related requests at check-in, so that everything is ready when the lesson begins.