LE MANI IN PASTA
STORIES, ANECDOTES AND RECIPES
To celebrate our 10th anniversary, we wanted to share stories, anecdotes and, most important, recipes from the Burro e Salvia masterbook - what is known as ‘ the bible’. Through a series of short films we are aiming to show the essence of Burro e Salvia: the pasta making, the chit chat and the friendly environment that our customers have loved since our opening in May 2013.
This project has been possible thanks to like minded people and brands.
Cappellacci con Pappa al Pomodoro
EPISODE 1: HANDS ON!
Live on 09 June 2023
Introducing our guest series are Wildfarmed’s co founders Edd Lees and George Lamb, together with Adriana Alvarez.
Their regenerative agriculture flour being featured in several recipes at Burro e Salvia since we met in 2020, they enjoyed a lunch with us chatting about the Mediterranean Diet, which plays such a vital role to be inscribed in the UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
EPISODE 2: NO SUCH THING AS SPAGHETTI BOLOGNESE
Live on 16 June 2023
At the pasta station, Gaia and Valentina discuss whether it exists an original recipe for ragu bolognese, while at the table an authentic connoisseur, Jonathan Alphandery and his son Auguste, chat about the real thing: Tagliatelle al ragu.
EPISODE 3: BEING ITALIAN IS A FULL TIME JOB
Live on 23 June 2023
At the pasta station, Gaia and Valentina discuss the importance of fresh produce to make a great pasta from the South of Italy. Thanks to a trusted supplier and pasta connoisseur, the ingredients are sourced at the market.
EPISODE 4: LIFE IS A COMBINATION OF MAGIC AND PASTA
At the pasta station, Valentina tries to convince Alberto to make a couple of customers happy. A couple of friends meet for lunch and chat about the best things in life: food, wine, love…
EPISODE 5: NAMES FOR SHAPES
At the shop,Babet takes a call and explains the customer of the many shapes and fillings available. A couple of Shoreditch based designers meet for lunch and wonder what’s behind the shape of the pasta they’re having.