Burro e Salvia Review – What We Thought

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Emily Gray by | Posted on 20th May 2016
Burro e Salvia Review – What We Thought

New? The first Burro e Salvia opened back in 2013, when founder Gaia Enria realised that London loved pasta but didn’t have good quality fresh, hand-made pasta. The new workshops, however started last month.

Where?  We headed to the Shoreditch site, 52 Redchurch Street, E2 7DP but you’ll also find them in Islington and East Dulwich, www.burroesalvia.co.uk

On the Menu: Fresh handmade pasta that you can eat in or take away – they’ve recently launched new spring dishes that include the likes of Ricotta tortelli with asparagus’ served carbonara-style and Tajarin with Italian sausage ragu.  If you’re heading to one of the weekly classes you’ll be able to take your pasta home with you and you’ll receive 10% off any purchases made that day.


First Impressions:  Gaia Enria, head sfogline and founder of Burro e Salvia greeted us all as if we were good friends, handing us giant G & Ts and huge hunks of Parmesan, with Italian charm – it was love at first sight.

The Look: The space is kept neutral and minimal, with clean stone walls, beiges and greys – it’s very light and airy with simple wooden tables but I can imagine come a winter evening with the candles lit, the mood would be much more intimate.

What We Made: The pasta workshops run for an hour and a half and in this time you’ll learn to make simple egg pasta, filled egg pasta and semolina pasta. Gaia and her team guide you through all the steps, showing you how to use the pasta makers (yes they are as fun as they look), telling us stories about how their grandparents use to make sheets so long all the grandchildren would have to line up to feed it through the machine. The classes accommodate just six people meaning that you have their full attention and with a few tips here and there we all successfully made pasta filled with a summery ricotta, orange and lemon filling and tagliatelle.


What We Ate: Any meal that starts with a sizeable chunk of mozzarella is going to go well, the creaminess was balanced with a caponata of sweet and sour Sicilian vegetables and olive bread. A highlight was Cappeletti di Seirass e Asparagi alla Cabonara: ricotta and asparagus filled silky pasta with a golden, rich egg sauce finished with parmesan and crispy, salty cured pork belly. Pappardelle came with meaty, rich, rustic pork ribs and a tomato sauce. To finish was a tart, thick set lemon curd and shortbread biscuits.


What We Drank: G & Ts

Go With: We think the workshop would be a great date, or if you’re just heading for supper

Final Word: You’ll never look at shop bought pasta in the same way again…in fact you’ll probably want to buy your own pasta maker.

The workshops are priced from £40 per person and include a welcome glass of wine and 10% discount on all in-shop purchases, on that day.

If You Like the Sound of Burro e Salvia Try: Padella, Theo Randall at the InterContinental, Caffe Caldesi

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