The work of sfogline, or those who make the local traditional egg pasta in restaurants, was the subject of two ...
Piera Pasta Fresca: Fresh pasta made by Melbourne’s only Bolognese ‘sfoglina’
In Emilia-Romagna, food is a serious matter; so much so that the official recipe for tortellini was registered with the Chamber of Commerce of Bologna by the Italian Culinary Academy and the Dotta Confraternita del Tortellino (Learned Brotherhood of the Tortellino), to safeguard the authenticity of a cherished dish that has become a symbol of the city.
