A-Gent of Style gladly came across Burro e Salvia last weekend in Shoreditch.

 The new, low-key Italian shop/deli/workshop/dining area is situated in the trendy Redchurch Street (Shoreditch House, The Boundary, Maison Trois Garçons, Aesop, Murdoch etc) and is a little gem of authenticity and simplicity that will bring lifestyle and culture in your life.

It was quite refreshing, both figuratively and literally, to walk into this small pastificio (a traditionally small front shop making fresh pasta) on a hot, sunny day. Expect to find here only fresh, authentic, seasonal Italian staples which are all made by friendly staff with great dexterity in front of you every day.

Burro e Salvia is small: the shop/deli/preparation area at the front is bare, minimal and uncluttered and is predominantly off-white. I particularly liked the different size, recycled cardboard ‘Carton Pendant’ lights with their bright red flex and flirty contours that give the room some character and focus on the main ingredient: the food.

When A-Gent was there, two ladies were kneading, rolling, stuffing, folding these little parcels before displaying them on the counter, ready for take-away or to be cooked on site and eaten in the room at the back. Nothing can beat being in Italy and seeing old Italian ‘mamas’ making pasta in the streets but seeing this process in central London was a delight.

The dining area at the back has only two tables for two people and a large communal table. Just like the food, the decoration is fresh, homely, simple and sunny: a soothing palette of cream with accents of Sicilian lemon (the same one as the clever branding), unfinished oak parquet, natural light flooding in from the skylight, and rustic, antiquey furniture of unmatching wooden tables and metal chairs (some of which Xavier Pauchard) and a bulky vintage dresser. Notice the painted chandelier on the back wall and the table mats that look like sheets of rolled out pasta ready for cutting.

The menu changes daily; on our visit, there were tagliatelle, ravioli, tajarin and gnocchi. Their accompanying stuffing and sauces are to die-for. Purely for the sake of research, I tried two dishes: Agnolotti Cavour  (small Ravioli-like pasta) in the eponymous butter and sage sauce, and Tagliatelle with pistachio pesto and prosciutto. Both were tasty and flavoursome and had a lot of texture.

If you are after a return to Italian basics and in need of some Dolce Vita in your life, pay a visit to Burro e Salvia.


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