Burro E Salvia - Reservar uma mesa

I have been spending lots of time in Italy where even finding a piece of ginger outside major cities can be challenging, which causes me to have massive withdrawal symptoms from my usual Asian food diet; but on the other hand, I am getting a renewed appreciation for Italian food, especially the home-cooked and artisan type. I guess it’s a “back to my roots” phase of my life in general and I am trying to get as much spiritual and physical nourishment from it as I can. But I still miss London, the urban jungle mixing with the leafy parks, the trendy edge of the East, the never-ending variety of the food offering. Italian freshly-made, quality food with a design “concept” edge...read more

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I visited burro e salvias twog in east dulwich, which I think it opened this year. the restaurant looked very interesting to me, because when I came by, they always seemed to make fresh pasta (through their big window as a show off sign). fresh pasta is the sign of a good Italian meal when I thought when I had the opportunity to eat in this (smallish) restaurant, we sat outside because the sun was outside. as Sunday there was a relaxed family atmosphere on lordship lane, which was great as we were with children. the personal was courteous and gave our accusations to sit things that I tried the tortelli al parmigiano con...read more

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the antipasta changes from time to time. but whatever it is, they have their burata. it is fresh in business, very refreshing! let it go with the thin cut ham and pumpkin, where it neutralizes the taste. expect to be salty, sweet and creamy. agnolotti cavour 12.) we ordered only 1 portion to share. they were so kind to share it in two parts without asking us.

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I have a part of fresh ravioli that I cooked the next day for dinner, simply with butter and sage (that is burro e salvia in Italian.) they were delicious to prepare a dish so easy to house, everyone can do it. for those who are less used to cook pasta, no fear as all burro e salvia takeaway boxes come with a step for step cooking card!

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the pasta had still a slight bite on it, and the soft yellow packings were painted in silky melted butter with sage and dusted with more parmigiano. it was delicious.

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