As you enter through the workshop, you'll spot the remnants of the day’s creativity. Lasagne sheets resting in trays, freshly pinched mezzelune on the metal worktop.
We started with prosecco and the sharing platter, a warm-up by way of delicious charcuterie and a large ball of creamy buffalo mozzarella; one with a bovine kick that tells you what this cheese is all about).
As for the mains, we went for the Strozzapreti (thick squiggles of handmade pasta) with a sweet, creamy pumpkin sauce with rich sausage scattered on top. We also had a classic filled pasta with ricotta and spinach and rosemary oil.
Then, on to dessert. True to it's stripped back modus operandi, there’s only one offering on the menu, tiramisu. It was perfect.
Our waiter advised us on wines and encouraged us to try an Italian riesling (Ettore Germano Herzu, 2014), which was delicious and comes highly recommended. All of the wines are sourced in house and can be refined to match your food - you’re in very good hands.
This is the kind of place that remembers the favourites of its regular customers and has no need to ask. We expect it won’t be long before we’re one of those…
|What||Burro e Salvia: Pasta for Connoisseurs|
|Where||Burro e Salvia, 52 Redchurch Street, Shoreditch, E2 7DB | MAP|
|Nearest tube||Liverpool Street (underground)|
15 Jan 16 – 15 Jan 17, Mon - Sat 9:00-19:00, Sun 10:00-19:00, Wed closed
|Website||Click here to go to Burro e Salvia's official website|