Tradition for fresh handmade pasta is the most distinctive element of Bolognese food culture. The “sfogline” are numerous, always women, even amateurs or professionals. Moreover, the Bolognese has formed his own palate on one or two types of fresh pasta, the one of his mother or grandmothers, that will be always for him an unsurpassed points of reference. Don’t be disappointed, therefore, if these selection doesn’t correspond to yours
With constancy and an unsuspected sense for business Valeria Naldi, since 1985, manages her small shop which is a reference point for city
Although orphans of its creator this shops keep produce excellent tortellini, tortelloni, tagliatelle and gnocchi, even in the street food version
The success of a pasta factory, which has now become a multi-functional spot, also in the city center. Frame it the beautiful history of a family
Created in 1996 by Renata Zappoli with her daughters Daniela and Monica "le sfogline" have a disruptive success: the formula? A lot of care for raw materials
Take away but also freshly baked, by Silvia Montaguti you can find an excellent pasta, since 1957