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Long & Waterson
7 Long Street
London
E2 8HJ

OPENING TIMES
Tuesday to Friday 10 - 6pm
Saturday 10 - 5pm
Sunday 11 - 4pm
Monday - Closed

CALL OUR SALES TEAM TO ARRANGE A VIEWING
020 7205 2707

MOVE IN 2018

Gaia Enria is the founder and owner of Burro e Salvia, an Italian pastificio shop and restaurant located on Redchurch Street in Shoreditch.

Going back to basics, Burro e Salvia on Shoreditch’s popular Redchurch street is a little Italian pasta emporium doing everyone’s favourite meal right. Creating all their pasta from scratch using the finest ingredients, it is part Deli part restaurant – holding regular classes for both novices and connoisseurs alike.

How would you describe Burro e Salvia and what you do there?
Burro e Salvia is a Pastificio, an artisan factory, but at the same time also a small cosy restaurant where the focus is on fresh handmade pasta. Our team makes pasta early in the morning, bringing to life traditional, simple and filled shapes, some of which one would normally only find in Italy.

You’ve brought traditional homemade Italian cuisine to London – why did you choose Shoreditch?
To be able to launch the concept I looked for areas where creativity was strong and where both passion for food and style co-existed. Shoreditch perfectly embodies both!

So much of the Italian lifestyle is about community, what has been the response from the neighbourhood since you arrived?Amazing! We were surprised by the strong interest we received from neighbours and other trades in the area. I guess there were certain shared values in terms of quality and style that we brought to life at Burro e Salvia.

Has being in East London inspired any changes in your traditional recipes?
One of our key principles is to stick to traditional Italian recipes in terms of flavours and products – however as East London is so versatile and vibrant we keep adding new recipes every season.

Quality is obviously incredibly important to your business – is it something you feel the locals feel passionately about too?
Absolutely. As I said, I think in Shoreditch most people look for certain standards when they must choose a dish to eat, a piece of clothing to wear or a design object to have at home.

What would be your recommendations on how to spend a Sunday in Shoreditch for a new resident?
Start with a coffee at Allpress Espresso, then head to Columbia Road for the Flower Market. I love all the little shops there, and often I stop for brunch in the area. From there, the Geffrye Museum of the Home is only a short walk, as is the V&A Museum of Childhood, which is very special. And before heading home, I would pop in at Burro e Salvia to get some pasta and a bottle of wine for my dinner at home.

You hold pasta making workshops on-site. For someone who has never made pasta before, what would be your top tips?
Pasta making is all about going back to the basics, slowing down and enjoying rituals and processes. So, I guess it is perfect for everyone who wants to learn a new skill, but also to take some time for themselves.


Shoreditch has become a melting pot of creativity – why is it special to you?
I have always believed in the attraction towards food from people who work in creative fields. There is more curiosity and attention to details such as of course the food itself, but also the way it is served, the way the table is set up, what is hanging from the wall etc.

Eating with friends and family is a big part of Italian culture, how does east London compare?
I’ve probably seen less families eating out in the neighbourhood, but lots of friends and couples who enjoy the diversity of the area and what it as to offer. At Burro e Salvia we have created a small dining space that would still deliver an intimate, familiar atmosphere.

With its communal resident spaces, Long & Waterson has some great outdoors spaces for an alfresco feast in the Summer – what pasta dish would you recommend?
A beautiful pasta salad with the best that summer can bring to the table: roast vegetables, buffalo mozzarella, all sprinkled with a good extra virgin olive oil and a few basil leaves.

For more information, visit the Burro e Salvia website: http://www.burroesalvia.co.uk

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