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Laboratory

We distribute our products throughout Italy

La Sfoglia 2.0 laboratory is the perfect synthesis between tradition and innovation.

Located in Reggio Emilia, in via Monti Urali 30, it can count on a large space with modern and efficient equipment, with the aim of being able to satisfy the requests of any type of customer. They can be a shop, a commercial establishment, a gastronomy or a restaurant, thanks to the ability to produce on a large scale and the desire to satisfy special requests in terms of recipes and quantities.

The staff that every day pasta of La sfoglia 2.0 boasts a long-standing experience and brings with them their own personal baggage of expert knowledge of the ingredients and their processing. Each product reflects the uniqueness of style and the little secrets of those who prepare it (our rezdore fold by hand every day).

The ingrediants are all of the highest quality and come from carefully selected areas of excellence in the area.
Our products can be delivered fresh, frozen, pre-cooked. We distribute throughout the national territory.

Gallery

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Shapes

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Mini Cappelletto
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Cappelletto
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Cappellaccio
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Tortello
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Tortello verticale
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Tortello quadrato
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Disco
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Mezzaluna
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Fiore
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Cuore
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Goccia
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Portafoglio
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Caramella
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Lanterna
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Saccottino
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Raviolo

‘Sfoglia’ kind

  • TRADITIONAL
    Type “0” granito flour*, eggs as the traditional recipe
  • WHOLEMEAL
    Wholemeal flour and eggs
  • GARLIC
    Type “0” granito flour*, eggs, powdered garlic or chopped or emulsifed with flour and extra vergine olive oil
  • BASIL
    Type “0” granito flour*, eggs, emusifed basil with flour and extra vergine olive oil
  • CHESTNUT
    Type “0” granito flour*, eggs, chestnut flour
  • CHOCOLATE
    Type “0” granito flour*, eggs, black powdered cacao
  • CURCUMA
    Type “0” granito flour*, eggs, curcuma
  • BUCKWHEAT
    Biological buckwheat flour,“0” granito flour* and eggs
  • LEMON
    Type “0” granito flour*, eggs, grated lemon peel, concentrated lemon
  • SEPIA
    Type “0” granito flour*, eggs, sepia
  • PEPERONCINO (Chili)
    Type “0” granito flour*, eggs, triple concentrated tomato, peperoncino
  • PARSLEY
    Type “0” granito flour*, eggs, emulsifed parsley with flour and extra vergine olive oil
  • TURNIPS
    Type “0” granito flour*, eggs, red turnips
  • RED
    Type “0” granito flour*, eggs, triple concentrated tomato, powdered tomato
  • GREEN
    Type “0” granito flour*, eggs, powdered spinach or fresh or emulsified with flour and extra vergine olive oil
  • PURPLE
    Type “0” granito flour*, eggs, emulsifed blueberries with flour and extra vergine olive oil. Or use purple food coloring
  • SAFFRON
    Type “0” granito flour*, eggs, powdered saffron or threads

*type “0” granito (farina di grano tenero tipo “0” granito) this flour is a white granular flour. Any type of flour can be required (organic or not).

FILLINGS

Ingredients of the highest quality

PINEAPPLE

Pineapple, ricotta, dried biscuits, sugar

ASPARAGUS

Asparagus, cooked ham, Parmesan cheese, Béchamel sauce, eggs, butter, salt, natural flavours

LOBSTER

Lobster, potatoes, salt, pepper, tarragon

BASIL

Ricotta, basil, Parmesan cheese, breadcrumbs, pepper, nutmeg

BASIL AND AUBERGINES (eggplant)

Aubergines, ricotta, basil, onion, Parmesan cheese, lard, extra virgin olive oil, natural flavours

BRANZINO (Spigola, Sea Bass)

Branzino and Cernia (Dusky Grouper) fillets, ricotta, Béchamel, onion, extra virgin olive oil

COFFEE

Ricotta cheese, coffee expresso, ground coffee

CHESTNUTS

Minced chestnut, mascarpone, butter, oil, salt

CAPPELLETTI

Minced beef, sausages, Parmesan cheese (Parmigiano-Reggiano PDO, aged minimum 24 months), breadcrumbs, uncooked ham (aged minimum 12 months), natural flavours, mortadella PDO (cooked Italian salami originating from Bologna, made with finely minced pork, garlic, salt and pepper stuffed into a natural casing and is sometimes studded with pistachios or green olives)

CAPRESE

Tomato e semi-dry, mozzarella (or any cheese to choice), extra virgin olive oil, salt, pepper, basil, origano

ARTICHOKES

Artichokes hearts, ricotta, Parmesan cheese, breadcrumbs, onions, lard, oil, pepper

OLIVE CAVIAR

Black Taggiasche olives from Liguria, ricotta, Parmesan cheese, breadcrumbs

TURNIPS

Turnip heads, ricotta, Parmesan cheese, onion, extra virgin olive oil, salt, pepper, a pinch of peperoncino (chilli)

RED ONIONS AND BALSAMIC VINEGAR

Tropea onions, ricotta, Parmesan cheese, Traditional Balsamic vinegar from Reggio Emilia, vegetable stock, extra virgin olive oil, garlic, salt, pepper

COTECHINO AND POTATO PURÉ

Seasoned cotechino, potatoes, Parmisan cheese, milk, butter, extra-virgin olive oil, shallot, red wine, salt, pepper, nutmeg

ERBORINATO

(Blue-veined cheeses): Gorgonzola or Taleggio*, Parmesan cheese, fresh cream, butter, type “0” granito flour, salt, pepper, nutmeg (*washed rind cheese that is named after Val Taleggio)

FIGS AND RUM

Figs, rum, butter, dried biscuits, ricotta and sugar

CHEESES

Ricotta, stracchino*, Parmesan cheese, nutmeg, lemon (*cow’s-milk cheese, typical of Lombardy. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavour)

MUSHROOMS

Mushrooms, beef and pork, mortadella, ham, Parmesan cheese, extra virgin olive oil, lard, salt, natural flavours

AUBERGINES (eggplants)

Aubergines, ricotta, Parmesan cheese, onion, breadcrumbs, basil, extra virgin olive oil, salt, pepper, nutmeg

MOJITO

Spreadable cheese, sugar cane, lime peel and mint

NETTLE

Nettle, ricotta, Parmesan cheese, onion, eggs, salt & pepper, oil, lard

POTATOES

Potatoes, Parmesan cheese, onion, basil, parsley, extra virgin olive oil, garlic, salt, pepper and nutmeg

POTATOES, LEEK AND BACON

Potatoes, leek and smoked bacon, Parmesan cheese, fresh cream, milk, butter, salt, pepper, nutmeg

POTATOES AND SAUSAGES

Potatoes, sausages, Parmesan cheese, eggs, onion, oil, garlic, lard, natural flavours

PEPPER BELLS

Peppers, potatoes, Parmesan cheese, onion, extra virgin olive oil, garlic, salt, pepper, nutmeg, sweet paprika

LEEK

Leek, ricotta, Parmesan cheese, butter, salt, pepper, natural flavours

RADICCHIO (Italian chicory)

Radicchio from Treviso and Chioggia (towns in the Veneto region of north-east Italy), Parmesan cheese, ricotta, onion, garlic, butter, breadcrumbs, salt, pepper, nutmeg

RADICCHIO (Italian chicory) AND SAUSAGES

Radicchio from Treviso and Chioggia, sausages, Parmesan cheese, ricotta, onion, lard, extra virgin olive oil, salt, pepper, natural flavours

MONKFISH

Monkfish, ricotta cheese, béchamel, onion, extra virgin olive oil

RICOTTA and SPECK

Ricotta, speck, Parmesan cheese, breadcrumbs, butter, onion, parsley, fresh cream, salt, pepper, nutmeg

ROCKET

Rocket, ricotta, Parmesan cheese, extra virgin olive oil, pepper

ROCKET AND STRACCHINO

Rocket, stracchino, ricotta, Parmesan cheese, breadcrumbs, salt, pepper

SALMON

Salmon, onion, butter, breadcrumbs, ricotta, parsley, natural flavours

TRUFFLE

Ricotta, truffle in cream and fresh, Parmesan cheese, egg yolk, salt & pepper

TIRAMISÙ

Mascarpone cheese, sponge cake, sugar, butter, coffee, egg yolk, bitter chocolate

TRADITIONAL

Beef and pork, Parmesan cheese, beet, uncooked ham (aged minimum of 12 months), mortadella, salt, breadcrumbs, nutmeg, natural flavours

GREEN

Spinaches, ricotta, Parmesan cheese, eggs, onion, lard, extra virgin olive oil, breadcrumbs, salt

SAVOY CABBAGE

Savoy cabbage, Parmesan cheese, milk, flour, butter, lard, onion, salt, nutmeg

PUMPKIN

Pumpkin (rigorously worked and prepared by ourselves), ground Amaretti biscuits, Parmesan cheese, sugar, breadcrumbs

ZUCCHINE AND POTATOES

zucchine, potatoes, ricotta, Parmesan cheese, eggs, salt, extra virgin olive oil, onion, basil, parseley, pepperThe fillings are available with various pasta shapes.

The fillings are available with various pasta shapes. Other flavours and customized combinations can be made on request.

The laboratory is located in

Reggio Emilia

Via Monti Urali 30, 42122 Reggio Emilia, Italia
Tel +39 0522 1729500 – info@lasfoglia.re.it

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