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Bologna was definitely not the most lavish town in Italy when the British composer and musical historian Charles Burney visited it for the first time, at the beginning of the XIX century; yet the folks he crossed by the inns and taverns all over the city looked quite plump and happy to him. Maybe it was due to the abundance of the “things necessary for a good living”, as the Flemish writer Franz Schott had suggested a couple of centuries earlier...Download the pdf to continue reading.

Bologna and Emilia Romagna are characterised as the kingdom of egg pasta. The specific ritual carried out by the "Sfogline" (name given to those who prepare handmade pasta) has been maintained through time in the Bolognese tradition for meals during bank holidays. For Italians, pasta has always been considered not only a type of food, but also an element of union and merrymaking. For this reason, FAR PASTA tries to spread knowledge of the real "sfoglia" (handmade past sheet) and true Bolognese food by giving added value to all the other excellence and great quality of our traditions.