Ingredients for the filling:
- 100 g of pork
- 150 g of ham
- 200 g of mortadella
- 200g of Parmigiano Reggiano aged 36 months
- salt and pepper
- 1 egg
- 100 g of sausage
- 5 green pastry eggs
PROCEDURE:
Watch the video for the recipe.
Ingredients for the filling:
PROCEDURE:
Watch the video for the recipe.
Our courses
From the fundamentals to signature creations. Choose the course that best suits your goals and begin the most authentic fresh pasta experience in the Bolognese tradition.
Discover all courses
Daily experience focused on the three traditional Bolognese pasta specialties: Tortellini, Tortelloni, and Tagliatelle...
Three days of hands-on practice to explore dough-making techniques, rolling with a traditional rolling pin, and preparing both simple and filled fresh pasta...
10 lessons of Sfoglia to deepen the techniques. Dough, rolling with Mattarello (rolling pin) runs on portions of 4/5 eggs...
A workshop dedicated to traditional Bolognese lasagna. Three hours to prepare the green pasta dough...
An afternoon dedicated to the king of Bolognese cuisine: tortellini. Making the pasta dough and filling, shaping and storing...
Those who chose us
A map of stories, hands and passion. Here we bring together the students who learned the art of fresh pasta at our school and now carry a piece of Bologna wherever they go.
Discover the school
Associazione delle Sfogline
VSB Bologna
Via del Partigiano, 7
Bologna - 40134 (BO)
P.iva/C.F.:03658951201
[email protected]
+39 051 6491576
