La Sfoglia
A Bologna trattoria, written like the cookbook it cooks from — egg pasta rolled by hand, one sheet at a time.
In Bologna they call her the sfoglina — the woman who rolls the sheet. Ours starts before the sun: eggs and flour, no water, worked by hand until the dough turns silk, then rolled so thin the light comes through.
What follows is not a website so much as a menu you read like a recipe book. Turn the page.
Tortelli di zucca
Romagna's autumn parcel — sweet squash and a whisper of amaretto and mostarda, sealed in thin sheets, dressed in nothing more than nut-brown butter and fried sage.
Thin as paper.
The test in Bologna: lay the sheet over newsprint and you should be able to read it through.
Cotoletta alla bolognese
A cutlet pounded thin, breaded and fried, crowned with prosciutto and cheese until it melts. Rich, unfussy, deeply Bolognese.
// prices demonstration content · our pasta contains egg & wheat · shared kitchen, tell us about allergies · V vegetarian, GF made without gluten
di Sorbara
A list that argues with the food — in the good way.
Lambrusco is not the sweet stuff you remember. Chilled, dry, faintly sparkling, its acidity is built to cut through ragù and cream. Alongside it: Sangiovese di Romagna with some age, mineral Pignoletto, and a handful of bottles from friends we trust. All Italian, all by the glass or bottle.
// ask for a pairing — we do this for a living · please enjoy responsibly
Sfoglina is a fictional restaurant created for a website design concept (concept 02 of three). All names, dishes, prices, and hours are demonstration content; no third-party ratings, awards, or press are represented. 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. For a real restaurant, replace with verified content, a real reservations link, a real map link, and confirmed hours. © Sfoglina (concept).