BURRO E SALVIA
Italian restaurant · Bethnal Green
52 Redchurch St, London E2 7DP, United Kingdom
Highlights
Fresh handmade pasta, signature agnolotti, sauces, and take-home options
Fresh handmade pasta, signature agnolotti, sauces, and take-home options
"Despite being right there on Redchurch Street, not a lot of people seem to know about Burro e Salvia. And that, we think, is just how they like it. The small handmade pasta restaurant has a short changing menu of antipasti and pasta. Be it the signature beef, pork, and spinach agnolotti with butter and sage, or a seasonal autumn truffle-piled bowl of passatelli. Despite being in the middle of Shoreditch, it’s a low-key spot and that’s why you’ll like it." - heidi lauth beasley, jake missing, daisy meager
"Shoreditch’s best pasta restaurant is doing delivery and collection for cook-at-home ravioli, tortelloni, cappelletti, homemade sauces, tiramisu, and more. Make your choice here or here." - heidi lauth beasley, jake missing, rianne shlebak
"If you’re around Shoreditch, then you’ll want to know that handmade pasta pros Burro e Salvia are open for delivery and collection. Whether you go for ricotta and parsley tortelloni, or agnolotti cavour with butter and sage, everything’s prepared ready for you to finish at home." - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak
"Gaia Enria is the founder of Burro e Salvia, a cool little pasta bar in the heart of Shoreditch. The pastas here change monthly, which means we’ve lost some great loves along the way. If you do fall madly in love with any particular pasta, they hand-make a variety of shapes and fillings daily in their on-site pastificio, so you can take some away to cook at home. " - heidi lauth beasley, jake missing, rianne shlebak, sinead cranna
"In Italy, sfoglina is the term used for the person who runs the show, the person everyone wants to be friends with: the pasta maker. Burro E Salvia’s sfoglina is up front as soon as you walk into the Shoreditch restaurant and shop and, basically, you want to be eating everything they’re making. The signature beef, pork, and spinach-stuffed agnolotti is excellent, while the rest of the menu changes depending on the month. It’s a little pricier than other places, but the pasta is seriously high-quality." - jake missing, rianne shlebak, sinead cranna
