Scarpetta - a new Italian casual dining experience.

Scarpetta, a new Italian casual dining concept offering fresh pasta from the regions of Southern Italy is set to open in London on the 23^rd June.

Showcasing authentic classic Italian cuisine at a fast pace the new establishment in London’s Cannon Street will be 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.

With an emphasis on all natural ingredients, Scarpetta is the creation of 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.”

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 from a specially designed workbench – where customers and diners can watch his skill and talent in action.

The 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.

He says: “I believe our customers’ palates have moved on compared to when I started cooking in London. We are all trying to be healthier, and hey, we have to work in the afternoons, no Pisolino (napping), so I aim to create a lighter version of traditional popular dishes whilst maximising the taste.”

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.

Find more information over on their website: www.scarpetta.me