Sfoglia Advanced
2.850,00€
10 lessons of Sfoglia to deepen the techniques. Dough, rolling with Mattarello (rolling pin) runs on portions of 4/5 eggs…
Description: A unique training programme combining fresh pasta-making with traditional cooking, recommended for chefs looking to refine their skills and enthusiasts seeking in-depth learning.
10 pasta-making lessons designed to deepen your knowledge of traditional Emilian cuisine, starting with an extensive focus on fresh pasta. Dough-making and hand-rolling with a rolling pin, using batches made with 4–5 eggs. Making and storing the most typical pasta varieties of the Bolognese tradition.
The experience includes photos, videos, Maestra Spisni’s official recipe book and two complete uniforms.
When: Monday to Friday from 9:00 am to 1:00 pm
Uniform: VSB apron and hat
Programme: The Advanced course is designed for those who want to achieve high-level skills and technical quality in the finished product.
The programme explores every aspect of fresh pasta-making, starting with ingredient selection and developing precise, effective hand-rolling techniques with a rolling pin.
Once you have mastered the movements involved in making fresh pasta, the programme expands to include a wide range of recipes, providing a comprehensive understanding of fillings, techniques and shapes. Bolognese ragù, broth and lasagne are essential parts of the course. The experience concludes with coloured pasta, bringing together tradition and innovation. An intensive learning experience exploring history, tradition and flavours.
- Lesson 1: DOUGH-MAKING – Tagliatelle
- Lesson 2: UNFILLED PASTA – Garganelli, Strichetti, Sorpresine.
- Lesson 3: UNFILLED PASTA – Two-stage drying, pasta nests, Tagliatelle, Taglioline to serve with butter or prosciutto, Taglioline for broth, Pappardelle, Maltagliati, Quadretti.
- Lesson 4: GNOCCHI – Potato, ricotta and semolina gnocchi.
- Lesson 5: FILLED PASTA – Tortelloni and round Tortelli. Ricotta and spinach filling, ricotta and parsley filling, proportions, dough-making, hand-rolling with a rolling pin, filling, sealing and storage. BROTH
- Lesson 6: FILLED PASTA – Balanzoni and Ravioli. Balanzoni filling, meat fillings, proportions, dough-making, hand-rolling with a rolling pin, filling, sealing and storage.
- Lesson 7: COOKING – Preparing Tortellini filling and Smeraldini filling; making Smeraldini.
- Lesson 8: COOKING – Preparing traditional Bolognese ragù and Tortellini.
- Lesson 9: LASAGNE – Lasagne alla Bolognese from A to Z
- Lesson 10: THE COLOURS OF FRESH PASTA – Red, yellow and black dough. Decorated pasta sheets.
Each lesson includes making dough and rolling it out by hand with a rolling pin, with a focus on refining the technique.
After making each type of pasta, you will learn how to store it and how long it will keep.
Available languages: Italian – English
Useful information:
- The pasta made during the lesson will be packaged for each participant to take home.
- 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.
- Classes take place from Monday to Friday, from 9:00 am to 1:00 pm.
- Requests to change the booked course period must be communicated at least 20 days in advance.
- Missed lessons cannot be made up.
- The registration fee is non-refundable if the student withdraws or if the course cannot take place due to the student’s full or partial absence.
- 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.
Gluten, lactose and nuts are present on the premises.
Select your preferred course period on the website to book your lessons.
PRICE: €2850.00 per person. (Taxes not included)
Additional information
| Data | 8-06-2026 -19-06-2026, 5-10-2026 -16-10-2026, 26-10-2026 – 06-11-2026, 16-11-2026 – 27-11-2026, 25-01-2027 – 05-02-2027, 15-02-2027 – 26-02-2027, 08-03-2027 – 19-03-2027, 19-04-2027 – 30-04-2027, 03-05-2027 – 14-05-2027 |
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The advanced course is our most comprehensive programme dedicated to Bolognese tradition. It begins with intensive work on fresh pasta dough, followed by different pasta shapes, fillings and cooking methods. The programme also covers gnocchi, ragù and lasagne alla bolognese before exploring less familiar colours and flavour combinations.
The daily programme finishes at 1 pm. We recommend choosing accommodation with a kitchen or kitchenette so you can cook some of the food you prepare in class. Please take this into account when planning your meals during your stay.
In the recipe taught at the school, the soffritto for the ragù is made with lard. This choice belongs to the family tradition that we teach and continue in our work. The course follows this version of ragù, including its ingredients and preparation method.
Some recipes for Bolognese ragù include milk to soften the overall flavour. The Spisni family recipe, which the school traces back to the nineteenth century, does not include it. This is the version we follow during the course, using its particular selection of ingredients.
In the method taught at the school, lasagne alla bolognese have at least five layers and rarely more than six. Use this as your guide when assembling the dish, keeping the number of layers in mind as you arrange the pasta and sauce in the baking dish.
You can use different varieties of potato for gnocchi, but avoid new potatoes. This is the school’s guidance for choosing them. When buying your ingredients, check the type of potato and then follow the preparation method taught during the course.
For gnocchi, we recommend a light flour, such as Italian type 00. Use it according to the recipe’s quantities and method, paying attention to the consistency of the mixture as you work with the potatoes.
The traditional pasta dough taught in this programme uses soft wheat flour and contains gluten, which contributes to its structure. Gluten-free pasta requires different ingredients and techniques. If this is a requirement for you, please contact the school before booking to check whether the course is suitable.
Yes, this is the workshop where filming took place for the Chef’s Table episode featured by the school. When you attend the course, you will be working in that same space, where fresh pasta is taught and made every day.
You can book directly on the website by selecting your preferred period and completing your purchase. Once you receive the confirmation email, you are enrolled on the course. Keep the message so you have your booking details to hand.
We recommend arriving ten minutes before the course begins to complete registration. Allowing a little extra time will help you settle in on the first day and be ready for the lesson at its scheduled start time.
Of course. You are welcome to bring a notebook and record anything you find useful during the lessons. On the first day, you will also receive the pasta-making manual with all the course handouts. Your notes can complement these materials with personal observations from your practical work.
