Burro e Salvia

3 Reviews on “Burro e Salvia”

• Jay

  I visited Burro E Salvia’s branch in East Dulwich which I believe has opened earlier this year. The restaurant looked very interesting to me because whenever I passed by they always seemed to be making fresh pasta (seen through their large display window like a show off sign). Fresh pasta is the sign of a good Italian meal to be had I reckon.When I did get the chance to lunch at this (smallish) restaurant we sat outdoors because the sun was out. Being a Sunday there was a relaxed family atmosphere on Lordship Lane which was great since we were with there with kids. The staff was accommodating and gave in to our requests for seating arrangements.I tried the Tortelli al Parmigiano con Prosciutto San Daniele e scalogno which is actually Tortelli filled with Parmesan, Prosciutto San Daniele and shallots. I had never tried this dish before so it was a shot in the dark. Their menu is fairly consice and does not have the type of common options found at most Italian eateries. My tortelli was quite tasty though. It was cooked al dente and the sauce was minimal and let the flavours of the meat through. My fellow diners were also satisfied with their requests (Gnocchi di Ricotta e Spinaci, Olio e Parmigiano and Maltagliati con Piselli, Burrata e Prosciutto Croccante). Fancy sounding names but the dishes were freshly prepared and quite delicious. I did find the portions to be a little less than I was expecting but I guess it’s more of a 3 course meal serving.It was a good experience and definitely different from your average Italian restaurant. These guys also sell fresh pasta and sauces for take away if you want to try being a chef at home.Good experience overall.

  November 13, 2015, 6:59 pm

  Log in to Reply
• Fiona Barrows

  A couple of Sundays ago, after a rather hectic week, I took myself for a stroll around East London with my new camera for a bit of alone time. After a couple of hours walking I stopped for lunch at Burro e Salvia, a pastificio just opened on Redchurch Street in Shoreditch. In Italy, pastificios are tiny little workshops where pasta is made, and sold, fresh that day. Burro e Salvia continues this tradition. There is nothing fancy here, just simple, beautifully made pasta. At the front of the space is a workshop where you can watch the yolk-yellow dough being pulled and twisted into shape, and then take your pick from wire mesh trays under the counter to cook for yourself at home. All are reasonably priced, about 5 for a portion of filled pasta.It is a beautiful, light space and I adored the attention paid to design details, from the origami-esque lights, to the simple white furnishings, and bright yellow accents. At the back of the shop is a small room where you can eat in. The menu is short, with a selection of antipasti starters, a couple of classic dishes, and a few weekly changing specials.I opted for the agnolotti cavour, with burro e salvia (butter and sage). The perfect little parcels were filled with hand shredded and pounded meat (both pork and beef I think), spinach and parmigiano making for a rich, intensely flavoured filling. The pasta still had a slight bite to it, and the mellow yellow packages were coated in silky melted butter scented with sage, and dusted with more parmigiano. It was delicious.I finished off my meal with a Moka (Allpress) coffee, served with a small jug of almond milk which is traditional in Sicily. I loved the creamy nutty milk in the coffee, and will soon be buying some to add a touch of Italian to my morning brew.Beautifully cooked fresh pasta really is a thing of beauty. It doesnt need fancy garnishes or sauces, and this is what Burro e Salvia demonstrates so perfectly. I dont think Ive had such good pasta outside of Italy before, and I wasnt aware it could taste this good without the addition of sunshine and ros wine. Incidentally it was a lovely place to lunch alone, something I enjoy but dont always feel comfortable doing. Im looking forward to returning soon, and this time taking away some pasta to cook myself. theveryhungrylondoner.com

  June 17, 2014, 8:18 pm

  Log in to Reply
• Into The F World

  I have been spending lots of time in Italy where even finding a piece of ginger outside major cities can be challenging, which causes me to have massive withdrawal symptoms from my usual Asian food diet; but on the other hand, I am getting a renewed appreciation for Italian food, especially the home-cooked and artisan type. I guess its a back to my roots phase of my life in general and I am trying to get as much spiritual and physical nourishment from it as I can. But I still miss London, the urban jungle mixing with the leafy parks, the trendy edge of the East, the never-ending variety of the food offering. Italian freshly-made, quality food with a design concept edge is everything Burro e Salvia Pastificio is about, and thats probably why I loved it so much.Burro and Salvia (Butter & Sage) is not mainly a restaurant but a pastificio, which is both a pasta workshop and a shop. It opened just a few weeks ago on the ubertrendy Redchurch Street which is the most unlikely location to me for what is a staple of Italian neighbourhoods and small towns. A Pastificio is a usually tiny shop front selling only freshly made pasta and occasionally a couple of ready dishes, all prepared daily and throughout the day in the workshop at the rear. Most formats of dry pasta are cut in front of you on request. Traditionally, a pastificio will be swamped on Thursdays (the day for gnocchi) and Sundays, where is more common to eat fresh filled pasta such as ravioli or tortellini. There is a ton of Italian delis in London, but I had never seen a proper pastificio beforeso when I spotted Burro e Salvia opening just nearby my flat, I knew I had to try it.I think the pictures speak for themselves about the place- its homely, its airy, its light, its Italian in a non- stereotypical modern way. Can you tell I am a bit in love?Burro e Salvia is more than a pastificio in the Italian sense, as it does not only sell the fresh pasta (all made on the premises and often cut in front of you, with great scenic effect) and sauces and a few selected Italian products, but also offers a lovely dining area with a small but perfectly formed menu and a selection of drinks and wines from Italy. East End crowds will love the vintage looking Chinotto and Aranciata from italian premium brand Lurisia.Burro e Salvia owner comes from a career in food PR and communications, which is reflected in the attention to every detail of the branding- but she doesnt mind getting her hands dirty with making ravioli, and I can see true sparkle in her eyes as she talks passionately about her suppliers, the inspiration behind the recipes and the search for the best ingredients. And its not empty marketing- speak. The food is truly, absolutely delicious.Pasta fillings and sauces change with season and availability and there often are weekly themes, like green pasta o fish pasta I was lucky enough to catch truffle weekheaven. I found that chef oversees the kitchen we had already crossed paths at a pasta tasting last year, where he showcased he has a way with pasta. The dishes at Burro e Salvia were further proof if I needed one.My favourite was their signature format- Agnolotti Cavour, similar to small square ravioli and filled with meat and herbs. The thin, melt-in the mouth dough complements perfectly the unique munchy texture of the filling , which is obtained by shredding and pounding the meat by hand rather than on a blender, following a recipe by the most renowned pasta artisans in Turin, Italy. Hard work totally pays off in this case. The agnolotti even beat my usually preferred ricotta-based fillings, which were also excellent accompanied by a truffle butter. I managed to also fit in some traditional tajarin (a square-section egg spaghetti, similar to chitarra from my native Abruzzo), with Salsiccia di Bra. The story of this sausage is interesting: the local butchers started to experiment with beef on sausages as the local Jewish community could not eat pork, and the tradition stuck. This salty delicacy makes a wonderful ragout that is perfect with fresh pasta.Surprise surprise, pasta is filling (which is why Italians tend to not be fat in case you were wondering 😉 and after all this tasting there was no room for dessert but the coffee came accompanied by a sweet touch, a glass of almond milk. A typical Sicilian drink which has spread to the rest of Italy, this is no patch to any other almond milk youve drank and really worth trying.Burro e Salvia Pastificio is now firmly on my East End map- not just as a place to eat but as what its meant to be, a regular favourite shop for eating better food more often at home. Their prices are very reasonable as well, with an individual portion of the more expensive filled pasta coming under 5 for takeaway, complete with detailed cooking instructions. And like a true Italian pastificio, Burro e Salvia are open on Sundays. Updates on specials, new weekly themes, special offers etc. are available through their Facebook page.Hello gnocchi Thursday and ravioli Sunday! Get yourself over there on your next stroll East and get yourself acquainted with fresh pasta as it should be. You wont be able to buy chicken pesto tortelloni from a supermarket. A-ny-more. intothefworld.com

  November 3, 2013, 1:30 am

  Log in to Reply