By Chiara Sebastiani
In Lucca, the excellence of fresh pasta has a name: La Sfoglia d’Oro. It is not a simple pasta factory, but a place where every tortello, every raviolo, every pastry tells the story of a family, of artisan passion and dedication to authentic taste. Here pasta becomes a sensory experience: soft to the touch, scented with fresh ingredients, capable of reviving childhood memories and local traditions.
It all began over thirty years ago, thanks to a family intuition. “My mother, born in Lucca but with roots in Vignola, had a fruit and vegetable shop that over time turned into a grocery store and delicatessen. The idea of offering fresh pasta was always alive, so we started by bringing homemade tortellini from Modena. The success was immediate,” says Massimiliano Venturelli, now at the helm of the business. That success marked the beginning of an adventure that would lead Massimiliano to make fresh pasta his life. Not without difficulties: the first office in Capannori was not lucky and the first years required a huge commitment. Yet, step by step, he found himself immersed in the art of puff pastry, learning to manage the complexity of a laboratory and its raw materials, until he consolidated the activity in two operational locations: Sant’Anna, where the processing and cooking of the meat for the fillings takes place, and San Concordio, where fresh pasta takes shape, from the sheets to the most delicate fillings.
Each phase of the process speaks of craftsmanship and attention to detail. “We don’t use ready-made or industrial products. The meats are selected, cooked and portioned, the vegetables chosen fresh and processed at home, the ricotta come from small local dairies. All this requires time, hands and dedication, but the result is a genuine and tasty product, different from any industrial alternative,” explains Massimiliano. The two laboratories coexist in balance between tradition and technology. In Sant’Anna, the scent of roasted meats anticipates the character of the fillings; in San Concordio, pasta takes shape: thin, soft and bright, ready to accommodate classic and creative combinations. The machinery is used with respect, without stressing the dough, almost reproducing the effect of “handmade” and guaranteeing constant quality even in the most complex processes.
The link with the territory remains central. Even when the raw materials come from other regions – as in the case of Parmigiano Reggiano – the choice always falls on artisan producers capable of guaranteeing freshness and authentic flavor. This is how tortelli lucchesi are born, the true business card of the pasta factory, a symbol of a tradition that must be respected and enhanced.
But La Sfoglia d’Oro does not stop at tradition. Innovation comes from listening and curiosity: ravioli with pears and pecorino cheese, prawns and pistachios, burrata and mint are just some of the creations born from experimentation. “Restaurants often ask us for special combinations. It is a challenge that stimulates us: we try, we adjust, we perfect,” says Massimiliano. In this way, each product becomes unique, recognizable, unmistakable.Behind each sheet there is also a strong human dimension. The team of 8-9 collaborators is an integral part of the project, and Massimiliano is keen to emphasize how fundamental it is to enhance the work of those who work behind the scenes. The family remains the beating heart of the business: if today the mother is no longer present, her legacy continues to guide every choice. The children participate, learn, breathe the atmosphere of the workshop among flour, fillings and rolling pins.
For some years now, to further strengthen this family dimension, Massimiliano’s sister, Elisabetta, has also joined in a stable way: precious support in production, sales and strategic choices, which contributes to giving continuity and vision to the path of the pasta factory. It is not only the people of Lucca who cross the threshold of La Sfoglia d’Oro: Italian and foreign tourists discover the pasta factory, appreciate the quality of the products and take home a piece of Lucca. “Seeing them come back, knowing that they appreciate our pasta, is confirmation that we are on the right track,” says Massimiliano.
The strength of the pasta factory lies precisely in this balance: tradition and innovation, craftsmanship and technology, family and team, territory and curiosity. Every tortello, every raviolo, every single piece of pastry tells a story of patience, research and love for authentic food. And so stopping by La Sfoglia d’Oro is not just a culinary choice: it is a journey into the memory, taste and passion of those who have transformed fresh pasta into an art, ready to be shared with those who know how to appreciate it.
Info: La Sfoglia d’Oro / info@lasfogliadoro.eu / www.lasfogliadoro.eu
Sant’Anna: Via Sant’Anna 32, Lucca / Tel 0583 419617
San Concordio: Via Giovanni Guidiccioni 184 / Tel.0583084479
