From La Sfoglina to Sfoglini
You may not naturally draw a direct line from Italy’s pasta-making grannies to the American-made pasta customer’s receive in Sfoglini’s quarterly Pasta Club. But almost thirteen years ago, co-founders Scott Ketchum and chef Steve Gonzalez found great inspiration in their unwavering commitment to tradition, skill, and quality. In this printed booklet, Jacqueline Raposo captures their origin story.
(Note: recipes have been omitted from the PDF.)
