The mastermind behind Shoreditch’s pasta paradise. Crafted by a visionary boss lady. Where bold flavors meet unrivaled grit
Exclusive interview with Gaia, the visionary founder, shares the inspiring success story of Burro e Salvia, from its quiet beginnings to becoming a celebrated destination for pasta enthusiasts in London.
She delves into her passion for recreating the Italian lifestyle, centered around fresh pasta, tradition, and a focus on quality ingredients.
Gaia, can you share the journey of Burro e Salvia from its quiet opening in 2013 to becoming a celebrated destination for pasta enthusiasts in London?
I’ve always believed that the Italians’ biggest asset is in a certain Italian lifestyle made of many rituals that we Italians are so proud of, whether it is a coffee at the counter, Aperitivo in a trendy bar or buying the freshest fruit and veg at the local market while chatting with the farmer. All the small independent shops and cafes in Italy are to me a celebration of passion, craftsmanship and heritage. With Burro e Salvia I have tried to recreate all of this.
Burro e Salvia opened its doors in Shoreditch in 2013 with a clear mission: to bring the fresh pasta culture and lifestyle to London. Since day one, our team of Pasta Makers and Chefs have charmed Londoners by bringing to life traditions, techniques and recipes not seen before.
What inspired you to establish Burro e Salvia, and how do you infuse traditional Italian trattoria values into the restaurant’s ethos?
Italian cooking tradition is based on the simplicity of the local trattoria. Burro e Salvia stands for the same timeless values: a focus on product and flavor, simplicity of process, and comfort. Dishes are sophisticated yet unfussy, reinterpreting regional and, often, family recipes.
Could you elaborate on the significance of using high-quality ingredients and traditional pasta-making techniques at Burro e Salvia?
As far as ingredients are concerned, I can say that our motto, that can be applied to most produce, is that we use “not just any egg, but the best egg possible”. For us it is also paramount to respect seasonality; if the best pumpkin is available only from October to January, you will never find pumpkin Tortelli on our menu the rest of the year.
How does Burro e Salvia contribute to preserving and promoting lesser known pasta varieties from various regions of Italy?
I can proudly say we are leaders at that! Beside the food we experience in Italy itself, we do lots of research on recipes and local traditions. Not many people had heard of pasta varieties such as Tajarin, Pici, Plin, Cardinali, Cappelletti and Cappellacci.
What sets Burro e Salvia apart from other pasta establishments in London, particularly regarding its menu offerings and approach to hospitality?
The shop/trattoria features a look and feel that, as in our name (butter and sage), is simple and honest – though sophisticated; bringing to mind memories of good things and manners, and the wholesome food of home kitchens. And so everything spanning interior design, packaging, staff uniforms, menus speaks of passion and creativity, tradition and nostalgia, generosity and pride – quintessentially Italian values to me.
Can you describe the role of the sfoglini (pasta makers) in the daily operations of Burro e Salvia and how they ensure the authenticity and quality of the pasta?
Valentina my manager-head pasta maker and I oversee the training of staff as becoming a good sfoglino/sfoglina is not as easy as it may sound. Precision, attention to detail, and focus are essential.
Pasta is made all day long as clearly it takes a lot of time compared to machine made . It is a very rewarding job though, and it suits many people who have a creative flair.
How does Burro e Salvia adapt its menu to reflect seasonality while maintaining the integrity of traditional Italian recipes?
As I said before, seasonality guides us as much as the chef’s creativity in creating our menus. To reflect that we change it monthly.
Could you discuss the significance of the deli section at Burro e Salvia and its role in providing customers with the opportunity to recreate authentic Italian dishes at home?
The deli is one half of the Burro e Salvia experience. Even more that at the restaurant, it’s where we guide our customers through recipes and flavors.
We always have classics, for example tagliatelle and pesto, but we are always happy when customers fall in love with a new flavor and come back asking for me.
Could you share some memorable moments or milestones from Burro e Salvia’s journey over the past ten years?
10 years running a restaurant was indeed a journey! Last year we decided to celebrate by producing a mini series of films to talk about us with a very ironic touch. What made it special was the inclusion of a few very good customers and suppliers. You can still watch them online.
Also, back in 2020…I may be the only one to have a good memory of Covid times, but I do. During the lockdown, we could stay open as a deli and we decided to extend our offer to bakery, fruit and veg. We were a pillar for the neighborhood!
Looking ahead, what aspirations or plans does Burro e Salvia have for the future, both in terms of its menu offerings and community engagement?
Over the more recent years, we have started to bring the Burro e Salvia experience outside of our space, whether it was cooking or teaching at some other restaurant, café or event. We would definitely want to do more of this!
