The sfogline of my memories: an old tradition

A tradition that comes from afar, in Bologna everyone has their own sfoglina! But what is a sfoglina?
No, it’s not a type of pasta like tagliatelle.

I have been fortunate in life, born in Bologna, my mother, grandmother, aunts, and cousins have raised me well with their cooking recipes and have set me on the path of becoming a gourmet; over time, I’ve also been supported by valuable and precious friends.

Unfortunately, my friends haven’t always been available to satisfy my culinary cravings and needs. In those cases, I secured a reliable ally, Giuliana, the Bolognese sfoglina, who has perfectly interpreted my evolved tastes since childhood.
Now the management of the Pasta Fresca Buon Gusto shop has passed to her son Michele, who along with Doina, his delightful Moldovan wife, perfectly integrated into Bolognese cuisine, delights me with their traditional preparations enhanced by their sensitivity.

Got it what sfogline are?
They are the people who prepare the sfoglia, which for us Bolognese is the base used to prepare the typical dishes of the area. The shell that, depending on the product you want to prepare, will be filled with cheeses, cold cuts, bread, eggs, and/or vegetables.

The typical Emilian preparations

The classic Tortellini with perfect balances due to the excellent quality of the filling ingredients: well-aged and flavorful ham from the Dop of Modena, classic mortadella from Bologna, pork loin, Parmigiano Reggiano minimum of 24 months, pepper and nutmeg, egg yolks that bind the dough wrapped in a thin layer of egg pasta to form the exciting Ombelico di Venere.

The wonderful five-layer Lasagna with green egg pasta made with spinach, alternated with substantial quantities of excellent Bolognese ragù, little béchamel, and a good Parmigiano Reggiano of at least 24 months.

The delicious Passatelli that are obtained with a dough of stale grated bread, Parmigiano Reggiano, eggs, and a pinch of nutmeg or a grating of lemon peel as is customary in Romagna. The dough is pressed using a potato masher to obtain strings about 5 mm in diameter, then they are consumed in broth or dry with various toppings from the land or sea.

The green Balanzoni, large egg pasta tortelli filled with chopped classic mortadella, ricotta, and Parmigiano Reggiano, take their name from the carnival character Dottor Balanzone, a plump and cultured Bolognese doctor.

It’s a list that can go on and on...
My current friends, sfogline/sfoglino continue to treat me well, but I also enjoy cooking and know that to achieve great results, it is essential to identify excellent raw materials and learn to assemble them with the right balances, thereby benefiting our senses: sight, smell, touch, taste, and consequently our physical and mental well-being.
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