Fumiyuki Kato

WHERE: Firenze

Hi, I’m Kato, I’m Japanese.

Time really flies, and the course ended quickly. Ended, but my life has just begun as a Sfoglino, and I want to always move forward. Stefania tells me “handmade pasta, whether ugly or beautiful, you can still feel love and joy” I would like to follow their thought and I would like to transmit it through the pasta. I thank so much and in particular the Maestra Spisni, Stefania and the whole VSB family.

They taught me with affection and patience. Go, old John, go, go your way (G.Verdi)

LINK:https://www.instagram.com/cottu_e_manikkatu/

BOUT HIM THE TEACHER SAYS: 

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.

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