Akiko Inoue

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.

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LINK:

http://www.lapietra.shiga.jp/

https://m.facebook.com/pages/category/Italian-Restaurant/%E3%83%A9%E3%83%94%E3%82%A8%E3%83%88%E3%83%A9La-Pietra-476715125726438/?locale2=ja_JP

https://twitter.com/la_pietra_shiga

https://www.instagram.com/lapietrashiga/

https://lapietra.shiga-saku.net/

Email: [email protected]

Cucina casalinga e vini italiani “La Pietra”

Friendly house Takumi Ishiyama 1F 23-1 Sakaemachi Otsu

520-0855 Giappone

 

ABOUT HER THE TEACHER SAYS: My first professional student … She is precision, the one who turns with the measuring tape in her pocket!

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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