In the heart of Florence, among the authentic streets of the Sant’Ambrogio district, handmade fresh pasta remains a living, everyday tradition. At Sfoglia Re, this culinary heritage is reinterpreted every day with care, passion and respect for the seasons. In summer, when cooking becomes lighter and flavours turn fresher and more immediate, fresh pasta becomes the perfect star of balanced, colourful and fragrant dishes.
- Why fresh pasta is perfect in spring and summer
- Sfoglia Re’s seasonal recipes
- From the market to the table
- Fresh pasta cooking classes
- Frequently asked questions
Why fresh pasta is ideal in summer too
As the warmer season arrives, our habits at the table naturally change as well. The rich, structured dishes of winter give way to lighter, quicker and more digestible preparations. Thanks to its delicate texture and its ability to pair with simple sauces, fresh pasta becomes an ideal choice.
High temperatures invite us to favour fresh, seasonal ingredients: freshly picked vegetables, aromatic herbs, citrus fruits, ripe tomatoes and fresh fish. These elements make it possible to create dishes that are never heavy yet still offer a complete taste experience. Handmade fresh pasta absorbs flavours perfectly and enhances every ingredient without overpowering it.
At Sfoglia Re, this philosophy translates into an essential cuisine that is still carefully crafted in every detail, where each dish is born from the balance between tradition and seasonality. Being close to the local market means we can always use fresh produce, keeping the quality and authenticity of our preparations high.
Sfoglia Re’s seasonal recipes
During the summer, the menu is enriched with dishes designed to bring out natural flavours without feeling heavy. The recipes change often, following the availability of ingredients, but some combinations are true seasonal classics:
- Ravioli della Nonna, filled according to a family recipe, are served in a lighter, more seasonal version: butter and sage with fresh herbs or a delicate, slow-cooked ragù with reduced fat. A dish that blends memory and freshness.
- Hand-pulled Pici Cacio e Pepe, a great classic, are reinvented with a creamier texture and a perfect balance between Pecorino and Parmigiano aged 30 months. An intense yet harmonious dish, ideal even in the warmer seasons.
- Handmade Chitarrina with langoustines, a thin and refined egg pasta, is served with fresh langoustines, citrus and aromatic notes. A light, fragrant dish, perfect for summer.
- Risotto with courgettes, Parmigiano fondue, basil and candied lemon is a fresh and creamy dish, with a perfect balance of sweetness, acidity and herbaceous aromas.
- Handmade Gnocchetti with Sfoglia Re pesto and burratina are made by hand, dressed with our own fresh seasonal pesto and topped with soft, delicate burratina.
- Florentine Crespelle, a classic of Tuscan cuisine reinterpreted for summer: lighter, fresher, yet always faithful to tradition.
Every recipe is designed to be enjoyed without feeling heavy, ideal for a light meal that can also be enjoyed outdoors on our terrace.
From the market to the table
One of the distinctive features of Sfoglia Re is its direct bond with the local area. Every morning, the staff personally select the ingredients at the Sant’Ambrogio Market, one of the most authentic places in Florentine life.
This approach makes it possible to choose only the freshest produce, often sourced from small local growers. Seasonal vegetables, freshly picked aromatic herbs and high-quality raw ingredients become the foundation of every dish.
Choosing to work with local ingredients is not only a matter of taste, but also of sustainability. Shortening the supply chain means guaranteeing greater freshness, supporting the local economy and respecting the natural rhythm of the seasons.
The result is a cuisine that changes every day, following what the land has to offer, while always keeping a strong bond with Tuscan tradition.
Fresh pasta cooking classes
Beyond enjoying fresh pasta, at Sfoglia Re you can also learn how to make it. Sfoglia Re was born precisely from Pasta Class Florence, created to teach the secrets of perfect fresh pasta at home too. The cooking classes are an increasingly appreciated experience, especially during spring and summer, when the city fills with visitors and cooking enthusiasts.
The lessons are designed to be accessible to everyone, from beginners to those who already have experience. During the course, participants learn the basic techniques of pasta making: from preparing the dough to rolling out the sheet, all the way to shaping formats such as tagliatelle, ravioli and gnocchi.
In some cases, the experience begins right at the market, choosing the ingredients to use during the lesson. This moment allows you to connect with the local food culture and to better understand the importance of seasonality.
At the end of the cooking class comes the most anticipated moment: the tasting. All the dishes prepared are shared in a convivial atmosphere, often accompanied by a good Tuscan wine. It is an occasion to relax, socialise and enjoy the result of your own work.
Frequently asked questions
How long does a cooking class last? On average it lasts about three hours, including the preparation and the final tasting.
Is it suitable for beginners? Yes, the lessons are designed to welcome participants of every level, with clear explanations and continuous support.
Are the classes available in English? Yes, many cooking classes are bilingual and designed with an international audience in mind.
Breakfast, brunch or lunch?
After reading our article, the best way to truly experience it all is to sit down at the table at Sfoglia Re, in the heart of Florence.
Whether for a slow breakfast, a carefully crafted brunch or a lunch made of fresh pasta, every moment of the day has its own unique flavour.
Book your table and treat yourself to your moment at Sfoglia Re. Discover the full menu.
