AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstTortelloni burro e salvia
Large pasta filled with ricotta and parsley, with butter and sage
Hand-rolled
Where it comes fromBologna's own
Bologna filled its large tortelloni with ricotta for the lean, meatless days of the Church calendar, and the city's cookbooks have carried them since the 1800s.
Sources: Stefano Lollini, Comune di Bologna, Storia e Memoria di Bologna (1915); Rinaldo Nanni, Comune di Bologna, Storia e Memoria di Bologna (1957).
At Sfoglia Rina
Rolled by hand by the house's sfogline, its pasta makers, at the family workshop each morning; the one vegetarian classic on the menu.
From Sfoglia Rina's own menu and pages, as we read them in October 2026.
Sfoglia Rina
Italian · Bolognese · fresh egg pasta · Quadrilatero, Bologna
Via Castiglione 5/B, 40124 Bologna
The Bologna table of a fresh-pasta business that began as one small shop; the counter by the door still sells the pasta to take home.
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