With only 5 years under its belt, The heart of Shoreditch, London sees traditional Italian food-culture come to life in the forms of fresh pasta eatery and Aperitivo spot (Burro e Salvia (Butter and Sage in Italian) taking up residency.
In true Italian style, Fresh pasta is made to order and authentically delivered via this 18-seat restaurant on Redchurch street, packing a punch on traditional flavour and specialties with one of Italian most famous traditions, Pasta.
“I have always believed that areas, where creativity and style co-exist, have a stronger propensity for food. Shoreditch perfectly embodies both”. Looking back on the last five years, Torino native, Founder and Head Sfoglina (pasta maker)
This small 18-seats restaurant on first glance, leave their first room dedicated to the Lab. Upon entering you are kept in awe of the fresh pasta being made behind the glass space, right there, from tortellini getting filled to Agnolotti being folded with Butter and Sage. The classic traditional Italian condiment to homemade pasta that gives the restaurant its name. Burro e Salvia.
The Interior is very simple and rustic, much like a Roman pastificio’s, The area brings respect to the food and ingredients with sanded tables, simple wooden chair, and necessary fixtures and fittings.
The menu is small but you’ll surely be able to find something you love and probably haven’t tried before. We highly suggest the signature pasta: Agnolotti Cavour al Burro e Salvia which is large ravioli filled with beef, pork and spinach, and the Tortelli filled with Jerusalem artichoke and leek, anchovy butter and cured egg. For a native Italian, this is sure to bring back all the senses of home and for anyone looking for a new culinary experience, the meaning of Italian cuisine.
Book: 52 Redchurch St, London E2 7DB, Opening Hours:The fresh counter is open daily 11:00-7:00pm, Restaurant: Lunch: Monday-Saturday 12:00-3:00pm and Sunday 12:00-3:30pm, Dinner: Thursday-Saturday 6:00-10:00pm
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