• Italiano
  • English

Sfoglia dough


Good eggs
soft wheat flour


To obtain the consistency of the Sfoglia you must definitely use soft wheat flour.

You choose the grind from 00 to wholemeal, whatever you prefer.

Mix a good flour with good fresh eggs in a liquid proportion about half the solid.

Processing is important, the movement of the Sfoglina will make the Sfoglia smooth and elastic.


Do you need information?

For any information about courses, events, groups and reservations you can use the form below or our direct contacts: info@vsb-bologna.it, for reservations info@vsb-bologna.it. If you prefer you can call the direct number +39 051 6491576 or WhatsApp: +39 370 3155953.
We will reply as soon as possible.

    I declare that I have read the privacy policy and consent to the processing of data - Read PRIVACY POLICY