Al Dente
A Bologna meal, one course at a time. Scroll the table — antipasto to amaro — the pasta rolled by hand this morning.
Tagliatelle
al ragù
hand-cut egg pasta · slow ragù bolognese · Parmigiano
The real thing — never "spaghetti bolognese." Ribbons cut from a sheet rolled at dawn, a ragù that cooked all afternoon.
Tortellini
in brodo
hand-folded · clear capon broth
Tiny knots folded one by one, floated in a deep, clear broth. Winter on a spoon — the dish Bologna argues about most.
Lasagne
verdi
spinach sheets · ragù · béchamel
Green pasta layered with ragù and béchamel, baked until the corners go lacy and crisp. The edge piece is the good piece.
Tortelli
di zucca
pumpkin · brown butter · sage · V
Romagna's autumn parcel — sweet squash sealed in thin sheets, dressed in nothing more than nut-brown butter and fried sage.
Lambrusco
di Sorbara
Emilia-Romagna · frizzante · secco
Not the sweet stuff. Chilled, dry, faintly sparkling — its acidity is built to cut clean through ragù and cream. Ask; we'll match a bottle to your table.
Come sit at the table.
21 Daniel St, Milford, CT · (000) 555‑0172
Egg pasta rolled by hand, every day. Reserving is wise Friday through Sunday.
Sfoglina is a fictional restaurant created for a website design concept (concept 03 of three). All names, dishes, prices, hours, and pairings are demonstration content; no third-party ratings, awards, or press are represented. Open/closed and "today's hours" are computed from your device clock against sample hours to show the feature, not live status. The reservation form is a front-end prototype, not a live booking system. Imagery is AI-generated (food & drink only, no people). Our pasta contains egg and wheat; dishes are prepared in a shared kitchen and allergen-free preparation can't be guaranteed. Please enjoy wine responsibly.