"Artisanal fast food"Review Rating: Reviewed by Leila
Few eateries can boast about offering fast food as well as being artisanal. At Scarpetta however pasta is made freshly on the premises each day in full view of the customers. Huge sacks of semolina flour serve as part of the décor as well as being their key ingredient; farming tools and copper pots and pans are other props used as decor. Furthermore, Scarpetta is something of a labour of love – they persuaded head chef Pierluigi Sandonnini to move over here from Italy, and he just so happened to train under Gualtiero Marchesi, widely regarded as the father of modern Italian cuisine.
But back to the pasta. No egg is used, only durum wheat and water, which means it’s low GI and gives you less carb bloat. The sauces for the pasta change regularly, on the day we visit there’s fragrant mushroom and truffle and a rich veal ragù; other choices are hot tuna and the “norma”, the veggie option made with aubergine and tomato. Prices start from £4.50 and you can choose to add ricotta, pecorino or parmesan for 50p a pot.
Elsewhere there are sandwiches made with focaccia and ciabatta bread including mozzarella with tomato, bresaola with goat’s cheese and the sold out spicy N’duja; we try a very satisfying pork and red onion sandwich that doesn’t scrimp on meat.
Being on Cannon Street means high footfall, and they’re certainly doing a roaring trade at lunchtime. Then again there’s no shortage of established eateries in the area, so it’s nice to see a fresher, healthier alternative.
Leila reviewed Scarpetta on Thu 31 Jul 2014