Arlington, VA

A new Italian restaurant from noted local restaurateur Fabio Trabocchi is planning to officially open its doors in Rosslyn on Saturday.

Sfoglina, at 1100 Wilson Blvd, will open in a 4,500 square foot space that includes 130 indoor seats, a “Mozzarella Bar,” and a “glass enclosed pasta room, where guests can watch the fresh pastas being handmade daily.”

It’s the largest of what will be three Sfoglina Pasta House locations; the other two are in D.C.

“The art of handmade pasta is something I cherish from my childhood in Le Marche, Italy,” Trabocchi said in a press release, below. “We opened the first Sfoglina as an homage to the pasta traditions that are passed down from generation to generation, and the reception has been more than we ever could have hoped for. We’re excited to bring our pastas, and our hospitality traditions, to our guests in Virginia.”

Sfoglina “will be open for continuous service Monday to Friday from 11:00 a.m. to 10:00 p.m. with lunch favorites available until 2:30 p.m., and Saturdays from 4:00 p.m. to 10:00 p.m.,” according to the press release. It will be closed Sundays.

Through Saturday, Oct. 19, Sfoglina Rosslyn will be offering a 10% discount on food “while it continues staff training.”

The full press release is below.

Fabio Trabocchi is thrilled to announce the opening of the newest location of his handmade pasta house – Sfoglina – at 1100 Wilson Blvd, in the Rosslyn neighborhood of Arlington, Virginia.  The new restaurant is the largest Sfoglina to date, with approximately 4,500 sf, 130 seats indoors – including Bar Dining seats – and a 160 sf glass enclosed pasta room, where guests can watch the fresh pastas being handmade daily.

“The art of handmade pasta is something I cherish from my childhood in Le Marche, Italy,” says Fabio Trabocchi.  “We opened the first Sfoglina as an homage to the pasta traditions that are passed down from generation to generation, and the reception has been more than we ever could have hoped for.  We’re excited to bring our pastas, and our hospitality traditions, to our guests in Virginia.”

Led by Executive Chef Erin Clarke, Sfoglina Rosslyn will feature dishes that have become favorites on the Sfoglina Van Ness and Sfoglina Downtown menus, while providing several selections unique to this location. Clarke, who has worked with Trabocchi for over a dozen years, most recently at Sfoglina Van Ness, will be offering guests classics like the Ravioli San Leo with Goat Cheese, Arugula, and Fresh Herbs; Linguine with Lobster, Roasted Tomatoes, and Chilies; Potato Gnocchi with Porcini Crema, Mushrooms, and Parmigiana Reggiano; and Mancini Paccheri Carbonara Style with Pancetta, Escarole, and a Sunny Side Up Egg.  Guests will also have a choice of plenty of “Not Pasta” items like Nonna Palmina Meatballs; 72-Hour Beef Short Ribs with Salsa Verde; Grilled Amish Chicken Breast with Lemon and Sliced Garlic; and Branzino with Taggiasche Olives and Tomatoes.

Sfoglina Rosslyn will debut a fresh Mozzarella Bar, featuring guests’ choice of cheeses – from cow’s milk fior di latte to stracciatella and burrata to buffalo milk bocconcini – with selections of accompaniments, including marinated and cured fish and salumi, and grilled and pickled vegetables. The location will also inaugurate piadina flatbread sandwiches during lunch – a specialty of the Marche and Emilia Romagna regions of Italy –  including a classic version made with prosciutto, mozzarella, arugula, and roasted tomatoes, and a vegan version made with grilled eggplant, zucchini, and fennel, roasted tomatoes, and arugula.

The Rosslyn location of Sfoglina has a jewel-box pasta room where the restaurant’s namesake sfogline (Italian for pasta makers) will make fresh pasta every day.  As she has at the other Sfoglina locations, world-champion sfoglina Simonetta Capotondo will be onsite at the Rosslyn restaurant making pasta and supervising and training the staff of pastamakers, while still offering guests weekend pasta classes at Sfoglina Van Ness. Among the handmade varieties of pasta that Capotondo makes are tagliatelle, pappardelle, tortellini, ravioli, agnolotti, cavatelli, trofie, gemelli, malfatti, quadrucci, scialatielli, orecchiette, corzetti, lorighittas, curlurgiones, gnocchi, and dozens of others.

A hallmark of all the Trabocchi restaurants is the beverage program, which features a wide variety of craft cocktails, spritzes, amaro-based drinks, non-alcoholic cocktails, and, of course, an Italian-centric wine list.  The bar at Sfoglina Rosslyn is also the largest out of all the other locations, with seating for 35, where they can enjoy drinks such as the Finocchio, a refreshing combination of Bombay Sapphire Gin, Don Ciccio Finochietto, and fresh lime; the Zucca, a seasonal blend of Pyrat Rum, roasted pumpkin syrup, fresh lemon, and Angostura Bitters; and The Fico, which features Teeling Small Batch Irish Whiskey Martini & Rossi Speciale Rubino Vermouth, and Fig Syrup.  The beverage program is overseen by Corporate Wine and Spirits Director Casper Rice.

“We’re absolutely thrilled to be partnering with Fabio and the incredibly talented Sfoglina team in opening his first restaurant in Northern Virginia. Rosslyn, in particular, has emerged as a vibrant community for professionals to live, work and play, and we’re so pleased to introduce a premier dining option that is the first of its kind and has seen great success in its D.C. locations,” said Tim Helmig, Managing Partner for Monday Properties.

Trabocchi was deeply involved in the design of Sfoglina Rosslyn, alongside acclaimed interior designers and project managers Lynne White and Yasmine Agha.  The restaurant features the signature red and white color palette.  All tables, service stations and wood paneling – including the bar, shutters, and pasta room – are hand-made and custom-designed by Wayne Leid of Pleasant Valley Trading.  The banquette seating and sofas are fabricated by David Edward with custom upholstery and other touches by My Atelier; bar stools are by Sandaleyci, and the counter stools are by Andreu World and Bend Design. Sfoglina’s ambient lighting features signature handblown glass chandeliers from Vidrios Gordiola in Mallorca, Spain; hand-stamped linen pendants and decorative linen swags from Stamperia Marchi in Santarcangelo di Romagna, Italy; Calypso pendants by Contardi; and Gail pendants from Circa lighting.

“Fabio Trabocchi is tapping into Rosslyn’s bustling downtown scene where professionals, residents and visitors have been craving more high-end dining options like Sfoglina,” said Mary-Claire Burick, president of the Rosslyn BID. “We’re honored to have Fabio’s international flair, sophisticated hospitality and cultural traditions in the neighborhood.”

Sfoglina Rosslyn will be open for continuous service Monday to Friday from 11:00 am to 10:00 pm with lunch favorites available until 2:30 pm, and Saturdays from 4:00 pm to 10:00 pm. A Happy Hour menu will be available at the Bar Monday to Friday from 3:00 pm to 6:00 pm. The restaurant is closed on Sundays. The restaurant will offer a 10% discount on food through Saturday, October 19th while it continues staff training.

For more information, or to make a reservation, please visit www.sfoglinapasta.com.

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