Bologna is synonym for fresh hand-rolled pasta. In the shadow of its towers, a robust food tradition has developed over the centuries. Bold flavors, strongly meat-based dishes – pork, mostly – and fresh egg pasta. Bologna is furthermore the city of tagliatelle and ‘sfogline’, expert homemakers who have transformed their hand-rolling pasta abilities into a profession.
Tortellini
From the rolled out egg-rich and flour pasta dough come a myriad of shapes and sizes: tagliatelle, tortellini and tortelloni, passatelli, ravioli and so forth. In order to safeguard this important cultural heritage, a proposition was presented before Italian parliament in 2011 that defines the particulars and characteristics of artisanal hand-rolled pasta and the figure of the sfogline. Unfortunately, this Proposition has still not been accepted.
Despite modernity has by now mechanized this pasta making process, there still are very many sfogline women and men who continue the ages-old tradition. Here is the best-found in Bologna.
Bottega I Portici – Agostino Iacobucci needs no introduction. The Neapolitan chef, who is by now Bolognese by adoption, with partner Riccardo Bacchi has added a shop next to his restaurant called la Bottega dei Portici. Here he sells his best fresh hand-rolled pasta including tortellini, tortelloni, tagliatelle and gnocchi. The shop, however, is not your classic ‘pastificio’ pasta maker. It is also a magnet for Bolognese street food lovers, with products sold at competitive prices. Tortellini for take-out can be either cooked in broth, or dressed with brown butter and sage.
Info: www.bottegaportici.it
Il Tortellino – from Bologna to Milano and San Francisco this format that blends pasta maker to street food, is a place where gourmands can purchase fresh pasta to be cooked at home, or to be eaten on the premises. The choice can be among tortellini in broth, or topped with ragout Bolognese, or dressed with heavy cream and dusted with nutmeg. Then there’s tortelloni with brown butter an sage, or butter and tomato, or topped with seasonal vegetables; in addition to lasagne, passatelli, pasta e fagioli and ‘zuppa imperiale’ (cubes of semolina, eggs and Parmigiano Reggiano swimming in beef stock). Servings can be topped with 4 sauces (2 kinds of ragout, 4 formaggi, a vegetarian sauce or pesto).
Info: www.tortellinobologna.com
Le Sfogline – classic name for a traditional business launched in 1996 by Renata Zappoli with her daughters Daniela and Monica. The success was immediate, thanks to the strict selection of quality ingredients and the respect for tradition driving the 3 proud women. In addition to classics, this pasta maker also offers unusual pasta shapes like gramigna, quadretti, tempestine, farfalle, and maltagliati.
Info: www.lesfogline.it
Sfoglia Verde