Burro e Salvia (Shoreditch)

• The urban jungle mixing with the leafy parks
• Quality food with a design &ldquo
• 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
• Most formats of dry pasta are cut in front of you on request
• Burro e Salvia is more than a pastificio in the Italian sense
• Also offers a lovely dining area with a small but perfectly formed menu and a selection of drinks and wines from Italy
• T mind getting her hands dirty with making ravioli
• The inspiration behind the recipes and the search for the best ingredients
• Pasta fillings and sauces change with season and availability and there often are weekly &ldquo
• 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 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
• This salty delicacy makes a wonderful ragout that is perfect with fresh pasta
• 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 &ndash
• Burro e Salvia Pastificio is now firmly on my East End map not just as a place to eat but as what it&rsquo
• Their prices are very reasonable as well
• Burro e Salvia are open on Sundays
• Get yourself over there on your next stroll East and get yourself acquainted with fresh pasta as it should be
• I took myself for a stroll around East London with my new camera for a bit of alone time
• Pastificios are tiny little workshops where pasta is made
• At the front of the space is a workshop where you can watch the yolk yellow dough being pulled and twisted into shape
• At the back of the shop is a small room where you can eat in
• The perfect little parcels were filled with hand shredded and pounded meat (both pork and beef I think)
• The mellow yellow packages were coated in silky melted butter scented with sage
• I finished off my meal with a Moka (Allpress) coffee
• Served with a small jug of almond milk which is traditional in Sicily
• Beautifully cooked fresh pasta really is a thing of beauty
• Incidentally it was a lovely place to lunch alone
• Fresh pasta is the sign of a good Italian meal to be had I reckon
• Being a Sunday there was a relaxed family atmosphere on Lordship Lane which was great since we were with there with kids
• I tried the Tortelli al Parmigiano con Prosciutto San Daniele e scalogno which is actually Tortelli filled with Parmesan
• 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
• 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
• Have it together with the thinly sliced ham and pumpkin where it neutralises the taste

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