WildFarmed x Burro e Salvia exclusive on BigNight app

Burro e Salvia, London’s original ‘pastificio’ on Redchurch Street, Shoreditch, has announced a special collaboration with Wildfarmed Grain, the stone-ground flour with the power to change the world.  Limited edition pasta meal kits will be available to order exclusively via premium delivery app Big Night from Monday 15th March.

The limited edition kits will feature Burro e Salvia’s famous fresh handmade pasta, rolled in-house by head chef Mitchell Damota and his team of pasta makers using Wildfarmed Grain’s wholemeal flour, in a choice of dishes including ‘Tagliatelle with braised Leeks & Parmigiano’, ‘Strozzapreti with Sausage & Saffron Ragu’, and ‘Artichoke & Pecorino Tortelli with Butter & Sage’. Each pasta kit comes complete with its own sauce alongside step-by-step cooking instructions, feeding two people and priced from £16, with delivery available nationwide via the Big Night app.

 Wildfarmed Grain’s partnership with Burro e Salvia marks the brand’s first collaboration with a pastificio in the capital.

Burro e Salvia founder, and London’s premier sfoglina, Gaia Enria comments on the collaboration, “We’ve always put great care into selecting the best ingredients for our fresh pasta and using the best techniques to make wholesome, delicious products for our customers, without compromise. This partnership with our friends at Wildfarmed Grain is a true statement of our shared values of quality and attention to the bigger picture, i.e. doing things better while helping the planet, but always with flavour in mind. 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”.

George Lamb, Co-founder, Wildfarmed Grain, says “We’ve been customers of Burro e Salvia for years. It’s easily London’s best kept secret when it comes to proper, handmade pasta made the traditional way, and it was a no-brainer when we were looking for pasta gurus to experiment with our flour. Every time we buy food, we make a decision that shapes the future of the planet.  Every piece of toast for breakfast, sandwich for lunch or bowl of pasta for dinner is a decision that makes a difference.”