Italian Restaurant I Scarpetta

Scarpetta Pasta
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Our Food

REAL ITALIAN
SOUL FOOD.

When we came to the UK, we couldn’t find real Italian food that captured the delicious flavours that we enjoyed growing up. Scarpetta was born from a love of those authentic Italian dishes and the fresh ingredients used to craft them. We have cultivated cherished relationships with real Italian artisans, and each dish is cooked from scratch in our kitchens by Italian chefs who know exactly what makes food from Italy so special. Our wine list is curated by top Italian sommeliers, and we’re as obsessed with our coffee beans as with our extra virgin olive oil.
Here you can learn about some of our ingredients so you know that when you choose Scarpetta, you’re getting the very heart of Italy.
Menu

OUR FLOUR

PASSIONATE ABOUT PASTA, ONLY THE FINEST FLOUR WILL DO.

Our flour is freshly milled to order at our mill in Southern Italy, using traditional methods which crack the wheat, separating the semolina from the bran and then grind it into coarse flour.

Semolina has unique qualities ideal for superior pasta; it is packed with more vitamins, minerals and fibre than popular alternatives, and has a high protein content of 12-15%. We handcraft our pasta from scratch every morning, to do our beautiful grains justice. 

OUR COFFEE

CRAZY ABOUT COFFEE, OUR MASTER-ROASTERS HAVE BEEN IN THE BUSINESS SINCE 1953.

The key to great coffee is the quality of the green bean, the
freshness of the roast and the brewing technique. We offer two varieties of coffee at Scarpetta that take all of that into consideration.


Our Portofino is 100% handpicked Arabica, to match the fine flavours of a true Milanese coffee. Our Vesuvio blend combines Arabica beans with 30% Indian Cherry Robusta, creating a stronger taste that sings when combined with milk.
Our coffee beans are roasted in a historic roastery in Florence, and then ground to order by our fabulous baristas in store, guaranteeing a fresh aromatic cup every time.

FUN FACT

In Naples, locals believe that nobody should be deprived of Espresso, so it is a custom to order a “Caffe Sospeso” - which means a “suspended coffee”. You pay for two coffees but only drink one, leaving one for anyone less fortunate to request and enjoy free of charge.

OUR OLIVE OIL

OUTSTANDING OLIVE OIL, FROM AN INDEPENDENT FARM IN BASILICATA.

Our rotund and fruity Extra Virgin Olive Oil is produced in small batches to preserve exceptional quality. The farm in Southern Italy, and its olive trees, date back to the early 1900s so it doesn’t get much more authentic than that!
You’ll find our olive oil in almost every dish at Scarpetta, but it truly sings when drizzled on our glorious burrata, brushed on our bruschetta or simply in a bowl on the side, awaiting your fresh focaccia bread.
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OUR ‘NDUJA

DELECTABLE NDUJA SAUSAGE, RICH, SPICY & STRAIGHT FROM ARTISANS IN THE HEART OF CALABRIA.

The name comes the Latin “inductilia”, that means “things that must be introduced” – and we couldn’t agree more. Dating back to the 19th century, ’nduja is made by mincing pork meat with Calabrian chilli peppers, which give it its signature red colour. Chilli has a strong antiseptic and antioxidant power, which is why no preservatives or additives are needed during the storage period. The mix is preserved within a casing (orba) and then smoked, until it attains its irresistible smooth yet fiery flavour. Our ‘Nduja artisans are based in Spillinga, a commune of under 1700 people, from where the soft salami originates. Chestnut forests blanket the hillsides of Spilinga, providing ample food for the nero di Calabria pigs that roam freely around large farms.

OUR BURRATA

BRILLIANT BURRATA FROM A DAIRY FOUNDED IN 1942, THAT HAS BEEN MAKING IT SINCE ITS INVENTION IN THE 50s.

Burrata is a soft cheese made from Mozzarella and cream, and typical of Puglia, where our dairy is based. It’s made from Italian cow’s milk and our dairy takes animal welfare very seriously. Their milk comes from Brown cows which graze semi-wild in historic farms across the territory of Murgia Park. The dairy examines all the milk which is delivered daily, according to rigid and well-defined parameters: breeding methods, hygiene of the stables and a controlled diet. Their artisans can then get to work stretching the pearly white curd and incasing its sweet, unctuous stracciatella and cream inside.

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