In the Flavor of Italy Podcast – Episode 6 I chatted with Julia Griner, accomplished sfoglina and co-owner of Grano & Farina Cooking School in Rome.
Julia learned to make pasta sfoglia – sheets of egg and flour dough, (hence the name sfoglina) – in Bologna, Italy and she shared her story with me from her upbringing, education to what led her to pursue her pasta-making passion. She also shared some fascinating anecdotes along with information on what all goes into the making of pasta sfoglia.
Julia at work rolling out a pasta sfoglia:
The Grano & Farina Cooking School is in the centro storico of Rome.
You might want to check out the Bolognese school where Julia learned to make pasta sfoglia: La Vecchia Scuola Bolognese .
Clifford Wright is a Mediterranean food historian and says this about the history of pasta sfoglia.
If you’re intrigued by Bologna where Julia learned her pasta sfoglia trade then you might be interested in my Best of Bologna article about this magical city and some of the culinary hotspots and specialties you’ll find there. Bologna is the city of porticoes, Europe’s oldest university, amazing towers and culinary delights you can’t even imagine. If you’re hankering for something different and unique to do when you next visit Rome then this is the day trip you’ll want to make!
And if you’re interested in a Culinary Walking Tour of Bologna I’ve got you covered. Contact me directly at flavorofitaly@gmail.com to book your Culinary Walking Tour of Bologna.
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