Burro e Salvia, London’s original ‘pastificio’ on Redchurch Street, Shoreditch, has partnered with Wildfarmed Grain, the stone-ground flour with the power to change the world to create a limited edition series of dishes and kits featuring our famous fresh handmade pasta, rolled in-house by head chef Mitchell Damota and the team of pasta makers.

Making our handmade pasta using Wildfarmed Grain stone milled flour certainly contributes to an increase in both the texture and ultimate taste in our fresh pasta dishes.

Each pasta kit comes complete with its own sauce alongside step-by-step cooking instructions.

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