WHERE: Italia, Palermo
“I’m Adrienne and I’m a Sfoglina.
HER BUSINESS: La Pietra
WHERE: JAPAN, Shiga
“I’m Akiko, I was Alessandra’s student and I learned the pastry from her.
My husband and I do a small restaurant called “La Pietra home cooking and Italian wines” in Shiga in Japan.
We always prepare Italian cuisine especially Bolognese cuisine and fresh pasta. Then let’s serve the Italian wines….”
HER BUSINESS: Dani Biancu
WHERE: SPAIN, Barcelona
“I am Daniela Biancu, I am of Sardinian origin but I have been living outside my beautiful island for a long time now.
Before arriving in Spain, I lived in Bologna for ten years, where I learned many secrets about fresh pasta.
Without a doubt the time spent at Vecchia Scuola Bolognese was fundamental for my training as a sfoglina…”
HIS BUSINESS: Felix Trattoria
WHERE: US, California – Los Angeles
“My acquaintance with sfoglini and their craft began more than a decade ago, at the tail end of 2007.
I was stuck in a dead-end job at shitty hotel in Beverly Hills. I felt completely lost.
While battling boutsof hopelessness, a singular thought struck me one day and it would, ultimately, change my entire life…”
HER BUSINESS: Pastahantverket
WHERE: SWEDEN, Stockholm
“I am Helena and I am a Sfoglina.
I graduated from VSB summer 2019 after a spring in Bologna full of eggs and flour.
I had been searching for exactly this kind of school for ten years – on and off…”
WORKS AT: Fattorie Zivieri
WHERE:BOLOGNA, Sasso Marconi
“I started making the Sfoglia con le Nonne and, in doing it, I had great satisfaction.
By chance, while I was thinking about what to do in the future, I found the Old Bolognese School..”
HER BUSINESS:Ruvida Restaurante
“I’m Valentina and I’m a Sfoglina.
Just two years ago, after finishing my pasta course at Vecchia Scuola Bolognese, I started my carrier as sfoglina.
My dream was to travel the world with the rolling pin on my shoulder and just a bag full…”
HIS BUSINESS: ROSSOBLU
WHERE: UNITED STATES, California, Los Angeles
“I owe everything to VSB Bologna. I learned an art that is not studied in books, but only by working hard every day of the week. This is my job abroad. Now, I work as a sfoglino and cook at Rossoblu in LA, I teach rolling pin to chefs and enthusiasts who want to learn this ancient craft. Maybe one day I’ll go back to Italy. But always and only to roll the dough.”
HIS BUSINESS: LA TABLE DE DEMAIN
WHERE: Belgium, 19 rue des bouchers 5000 Namur
“My name is Guillaume Gersdorff, I am a chef / owner in Belgium.
I had the chance to come here to the VSB BOLOGNA school during the COVID period to do one of the best workouts I’ve had around handmade pasta….”
WORKS AT: Delizie di Pasta
WHERE: Ozzano, BOLOGNA!!!!
“I am Irene, I am 30 years old and I was a student of Alessandra Spisni. I have always worked in restaurant with the dream of one day opening my own place. I have always been passionate about food, tradition and self-production, as personal values that enrich life. Restaurant has never been able to fully satisfy my need to do, to create, to be useful……”
HER BUSINESS: Farmhouse Villa Buontempo
“I graduated in 2015 from the Vecchia Scuola Bolognese.
The journey from Sfoglina allowed me to enrich my skills in the kitchen by being able to give that extra touch of..”
HIS BUSINESS: Balanzone 157
WHERE: Italia, bologna via andrea costa 157B/C
“Our biggest dream is to bring the Balanzone 157 and consequently the” Made in BO “around the world, if all this will come true it is thanks to VSB…”
HIS BUSINESS: BASE, La pasta dello Sfoglino
WHERE: JAPAN, Tokyo
“The Base Products: I teach handmade pasta at Base, and cookery school in Sendai Japan.
The Spisni family is living for the culture of the Sfoglia.
I learned a lot from them. I am not Italian so I have no tradition of Italy, but I intend to bring the processing of the handmade pastry to Japan
with the spirit of Sfoglino. “
WHERE: Italia, Faenza
“I’m Luisa and I’m a Sfoglina.
“I am Giorgia, since I was a child I have always kneaded and closed tortellini in the company of my grandmothers, dreaming ..”
“Hi, I’m Emilio,
Past: To appease the atavistic hunger that haunted him from birth and wanting to follow a strict regime of Bolognese cuisine only, ours has a fixed idea..”
My journey began in the family shop, specializing in butchery and gastronomy.
From there I created a parallel home barbecue activity, this idea allowed me to shoot in Italy up to Zurich in Switzerland.
Li For 2 years I was in charge of the kitchen, I prepared typical dishes of Bologna!
HIS BUSINESS: Cavalluccio rosso
“.Hi, I’m Nick a sfoglino in a nice pasta shop in Brooklyn, NYC. I always loved to create all things with my own hands and it’s always been my dream to make pasta..”
WHERE: Italia, Bologna
“I’m and I’m a Sfoglina.
I chose the school, because it was the best place to learn a trade that belongs only to the old Bologna…”
“Hi, I’m Elena,
I was born in Bologna and the Sfoglia has always got me ugly!
So in 2008 Yacopo, my boyfriend, gave me the Sfoglia course at the Vecchia Scuola Bolognese as a gift..”
HER BUSINESS: Scaccomatto with fresh pasta
WHERE: Italia, Bologna via Giuseppe Petroni 22 / b
“I am Nurit Maporn I come from Thailand and arrived in 2005.
As soon as I arrived I found myself passing a school of fresh pasta. …”
HER BUSINESS: Il piccolo cowboy dal 1934
WHERE: Italia, Bologna via quarto di sopra 2
“I’m Yasmin and I’m a Sfoglina.
I graduated from VSB Bologna in January 2021.
I have always worked in catering covering various professional figures but with a great passion for cooking…”