Roee Ronen

WHERE: New York

Hey, I’m Roee Ronen.

And I’m from New York! I first encountered Sfoglia two years ago, when I had the opportunity to eat at a restaurant opened by a VSB Sfoglino. A few months later I was presented with the opportunity to go to Bologna to take a beginners course and later the professional course at VSB. Fast forward to today, and I have finished the course and excited to keep learning, and working towards becoming a great Sfoglino!

 

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

BOUT HIM THE TEACHER SAYS: And like Mary Poppins, it’s perfect in every way.

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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