“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. “
“I am Giorgia, since I was a child I have always kneaded and closed tortellini in the company of my grandmothers, dreaming ..”
“I’m Massimo. 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. For 2 years I was in charge of the kitchen, I prepared typical dishes of Bologna!..”
“.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..”
“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..”
“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. …”
“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…”
“I am Nicolas and I am a Sfoglino in America. I graduated from VSB in Bologna, Italy in early 2020. Throughout my Culinary career I have always been in love with Pasta.”
“Hi, I’m Marina and I’m a sfoglina with my hands in the dough and the kitchen in my heart. I learned to cook by watching
“I’m Tina Prestia and I’m a Sfoglina. Originally from New York with an Italian father (Calabrese), I have been living in Bologna since 2014. What was to be a year in Italy has turned into almost 8 years! We now live here permanently. Part of the reason that we chose to live in Bologna is because I wanted to learn how to roll out a sfoglia….”
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
