Originally from Turin in Italy, this week we hear from the founder and head sfoglina at Shoreditch’s Burro e Salvia – a clever restaurant, shop, school and pasta laboratory. She shares the three ingredients necessary to make good pasta, how she learnt the craft and tells us more about making the switch from PR to opening a restaurant.
How would you sum up Burro e Salvia for those that haven’t visited?
Burro e Salvia is a traditional Italian pastificio. A place that celebrates fresh handmade pasta in all forms. It’s an artisan laboratory, a shop, a small restaurant and a school all under one roof.
How did the idea for the restaurant come about?
I worked in marketing and PR in the F&B industry for many years and one day I just felt the need to be more involved, to get my own hands dirty. I was inspired by the traditional sfogline in Italy – passionate old ladies who still make pasta by hand every day, mostly in the small towns, and thought that it would be nice to show that the younger generations feel the same passion for this age old craft. Eight years ago, there was nothing quite like this in London, and it has proved a successful concept. As you can see with London’s obsession with fresh pasta still today.
What’s your favourite dish on the menu?
My favourite remains Agnolotti Cavour, which has become the favourite of many of our customers, apparently! In fact, we call it Burro e Salvia’s signature pasta. It is a classic ravioli from Piemonte, filled with beef, pork, spinach, Parmigiano and a bit of rice to give the extra bite. We serve it, as in our name, simply with butter and sage. It’s a simple, beautiful, delicious dish.
What is your favourite type of pasta to make (and eat)?
At home where I have less tools and space, I am happy to make some potato gnocchi with pesto. It’s so comforting. But at the shop, of course I indulge in all the filled pasta. Right now I love to make tortelloni filled with roasted pumpkin and goat cheese. These flavours are so seasonal right now, and remind me of autunno (autumn) back home in Italy.
How did you learn to make pasta?
I always made pasta growing up at home with my mother, but in 2011, I had lunch for the first time at Massimo Bottura’s Osteria Francescana in Modena. It was simply beautiful. In the evening they invited me to join a group of the local sfogline making the pasta, and I was enlightened! From the following day I started practicing more at home and made the plan to start my own fresh pasta project.
You also host workshops now to teach others! Tell us more about that?
Our pasta workshops are our way of sharing the traditional art of pasta making, just like the sfogline in Italy. We guide our guests through all the steps; from mixing flour and eggs to kneading the dough, and then rolling it out and making the shapes. They used to be monthly, but they booked up so quick we started doing them weekly. We offer espresso and biscuits, or an aperitivo, as a welcome depending on the hour of the day, so it really feels like being in an Italian home. Our guests take away everything they make to enjoy at home – it’s a lot of fun!
If you could only add three ingredients to pasta, what would they be?
Ok, this is easy – it would be a good quality virgin olive oil, fresh tomato and basil.
Where’s your favourite place to eat (other than Burro e Salvia)?
I always prefer small independent places, which London has in abundance. I love Thai food at Begging Bowl in Peckham, and Japanese noodles at Koya in Soho. Or, if I’m looking for the best low intervention wines with some delicious small plates, Bright in Hackney never disappoints!
What would you say to those looking to get started in the hospitality industry?
This is always such a difficult question. You absolutely must love what you do, and have real respect for your craft. And make sure there is a team of people around you who are ready to get into the operations of things, and not just thinking heads.
Finally, if you had to eat one meal for the rest of your life, what would it be?
What a question! Fresh pasta, always, of course!
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