New Italian on the block, Scarpetta, is set to offer hungry Londoners authentic classic Italian cuisine at a fast pace. This new casual dining concept, which opened on 7 July offers fresh pastas from the regions of Southern Italy, bursting with culinary tradition where food and agriculture are embedded in people’s sense of identity. Pasta’s made with semolina flour making them lighter and healthier as well as other gourmet dishes on the go will be offered in a trendy yet authentic artisan setting.
Simple yet extraordinary Italian flavours
Scarpetta brings the passion for simple but yet extraordinary Italian flavours and traditions of its two founders and great friends, Uberto and Patrick. Uberto Jasson D’Oria will be the driving force of Scarpetta’s daily operations and is no stranger to the industry. He grew up on his family’s farm and restaurant in Puglia which has been in his family for generations. Patrick Philion, who grew up in Parma, an Italian culinary hub, will look after the financial aspects and growth opportunities of the business given his background in Investment Banking. Uberto comments on the launch –
“Though we are introducing a new type of healthy fresh pasta we are really trying to emulate the reality of Italy’s local food communities whereby growers and artisans tirelessly work together to perfect the product overtime. My farm, the local flour mill and the family of our artisan pasta maker have one mind when it comes to pasta. We are excited to bring to London the product of so much hard work.”
Pasta maestro
Scarpetta’s pasta maestro is Michele Fiore and has arrived fresh from Puglia. With three generations of knowledge, he will be making pasta from scratch using high protein durum wheat flour which gives it its unique taste and health benefits. Michele, who has run his own Artisan pasta shop in Bari (Pastificio) for 25 years, will work from a specially designed workbench – where customers and diners can watch his skill and talent in action.
Scarpetta’s menu is created by Chef Pierluigi Sandonnini who trained under Three Michelin-starred Chef, Gualtiero Marchesi, the father of modern Italian cuisine in his native Italy. Pier is well versed in contemporary Italian cooking, characterised by its simplicity and the use of the very freshest of ingredients.
Healthy Italian eating
Scarpetta aspires to become synonymous with healthy Italian eating, basing much of its wide and varied menu on the Mediterranean diet of fresh fruit and vegetables, high-quality grains and heart-healthy olive oil. All Scarpetta’s food will concentrate simply on the freshest seasonal ingredients. Each dish served, whether it’s melt-in-the-mouth pasta, flavor packed super salads, nutritious soups or just-baked focaccia-filled sandwiches will use the best quality ingredients sourced from around Italy.
Scarpetta, 110 Cannon Street, EC4N 6EU
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