Burro e Salvia

What they say

“A pastificio is one of the most traditional trades in Italy. Bringing it to life by sharing the stories and recipes with the unique audience of London is energizing. Based on traditional Italian recipes, we source local produce every time if possible. We found beautiful eggs in Cornwall to make the pasta dough. We work with an Italian butcher based in London who only uses British pork breeds to make his sausages. We only use seasonal ingredients, so if pumpkin pasta is one of the most successful dishes, we still only make it for the autumn/winter season when the product is ready.”

Signature Dishes

Signature pasta: agnolotti Cavour; strozzapreti with Sicilian pesto; and tortellini with ricotta.

What we say

They have run an educational programme of one or two pastamaking workshops per week, passing on the tricks of the trade and delivering a wider message about taking the time to learn new skills and what it means to make your own food rather than buying ready meals. Give a man a bowl of pasta and you feed him for a day, but give him a pasta workshop and...

What others say

“Beautifully cooked fresh pasta really is a thing of beauty. It doesn’t need fancy garnishes or sauces, and this is what Burro e Salvia demonstrates so perfectly. I don’t think I’ve had such good pasta outside of Italy before.” –Fiona Barrow, The Very Hungry Londoner

What

A traditional artisan pastificio and trattoria with a focus on fresh pasta, handmade daily

Who

Gaia Enria, founder/head pasta maker

When

Lunch daily, dinner Thursday to Saturday

Address

52 Redchurch Street, London, E2 7DP

Telephone

+44 (0)20 7739 4429

Website

Bookings

Phone or email shoreditch@burroesalvia.co.uk

Price guide


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