In honour of the 10th anniversary of Shoreditch’s pasta haven, Burro e Salvia, we are thrilled to introduce their iconic Agnolotti Cavour, now available through this unique collaboration!
Originating in 2013 when Burro e Salvia first opened its doors on Redchurch Street in Shoreditch, Agnolotti Cavour represents the founder’s interpretation of traditional square Ravioli, commonly known as Agnolotti in the Piemonte region, her place of origin.
This Agnolotti ‘Ravioli’ Cavour features a unique filling of beef, pork, spinach, and Parmigiano filling. It is characterised by a delightful texture thanks to the addition of boiled rice to the mix—an old Piemontese recipe that Gaia, the founder of Burro e Salvia, learned during her early days of training as a pasta maker in her hometown of Torino. It boasts a delicate aroma, achieved through nutmeg as the sole spice.
Best served in a sage butter sauce without Parmigiano, just as the eponymous trattoria has been serving them for the past ten years.
