TRIGLIA SRL

Emilia Romagna is the kingdom of egg pasta. Here we call it “Sfoglia”. Made using only soft wheat flour and ten eggs per kilo of flour. Nothing else. And “Sfoglia” is perfect to embraces tortelli’s fillings. It is a difficult pasta to make; neither too soft nor too hard. It needs to rest for hours before it can be used and it can only be laminated and never extruded. However,“Sfoglia“ can give a lot of satisfaction. This is the realm where skillful hands expertly bring to light the truest Emilian flavor; the realm where work-by-hand is necessary and gratifying. This is our pride and our work.