Adrienne Famlonga

adri

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“Hello! I’m Adrienne from Australia. When I first saw Allesandra on a documentary, days before I was due to come to Italy, I knew I had to find her and learn the art of sfoglia. It was magnetizing watching the process and listening to her speak poetically about it. After a long 3 year wait thanks to Covid, I took the first flight to bologna and started learning from the masters. Little did I know that after 3 months at VSB my life would change forever. I’ve now fallen in love with the art of sfoglia and I want to continue on this journey in Italy with my matterello and see where life takes me, knowing that wherever I am… there will be pasta forever!-”

LINK:

https://www.instagram.com/la_sfoglina_australiana/

https://www.instagram.com/ruvidarestaurante/

 

ABOUT HER THE TEACHER SAYS: has the australian madness is good very very very good!

Alessandra Spisni

Our courses

6 courses.
One standard of excellence.

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
  • Sfoglia Day

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

  • Sfoglia 3 Days

    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...

  • Sfoglia Advanced

    10 lessons of Sfoglia to deepen the techniques. Dough, rolling with Mattarello (rolling pin) runs on portions of 4/5 eggs...

  • Lasagne alla Bolognese Day

    A workshop dedicated to traditional Bolognese lasagna. Three hours to prepare the green pasta dough...

  • Tortellini Day

    An afternoon dedicated to the king of Bolognese cuisine: tortellini. Making the pasta dough and filling, shaping and storing...

Those who chose us

Sfoglini around
the world

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

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