From rigatoni, to pappardelle, to casarecce, gnocchi, ravioli and bucatini, Emilia’s Crafted Pasta takes the pairing of its hand-crafted pasta to the right sauces very seriously – there’s a science behind the pairings to ensure the flavour is perfectly distributed and a craft behind the making of the perfect pasta that allows the sauces to stick perfectly to the pasta ensuring each mouthful is as flavoursome as possible. Andrew Macleod, Emilia’s 27-year-old founder, learned his craft during his pasta pilgrimage across Emilia-Romagna and has recently opened his second city-based restaurant in Aldgate in February 2019 following on from the success of the first Emilia’s Crafted Pasta restaurant in St. Katharine Docks, the idyllic waterside marina by Tower Bridge.
We asked the restaurant a few questions about how they’ve been effected during the pandemic:
What would you say to anyone who is unsure about restarting to visit restaurants again just yet?
Don’t be afraid! All restaurants have implemented safety measures due to the current climate. At Emilia’s, both restaurants have also introduced additional measures to help keep our team and guests safe. These include PPE, daily health checks which include using contactless thermometers with temperatures taken on arrival at work for every shift, social distancing measures (including no contact deliveries/handover), hand sanitisers provided for anyone entering the premises and frequent hand washing in warm, soapy water as well as updated trainings on restaurant cleanliness and sanitisation for our teams.
Have there been any big changes to your menu that you’re excited to share with us?
In addition to the full normal menu (which includes all our signature pasta dishes such as our hearty pappardelle Béchamel Bolognese and our creamy homemade Genovese pesto with casarecce), Emilia’s has added more flavours of signature natural gelato (creamy mascarpone, chocolate & hazelnut, Sicilian pistachio and raspberry sorbet) as well as their special amaretto tiramisu to their take away menu – perfect whilst going for a summer stroll in the beautiful marina in St. Katharine Docks. Their gelato is sourced from a small independent supplier near Turin, who makes each batch from scratch using the abundance of delicious fresh ingredients found in the Piedmont region of Italy including fresh, whole fruit wherever possible, blended with pure, crisp Piedmont water, or creamy, fresh milk from their own herd of dairy cows. Emilia’s special tiramisu is a twist on the classic recipe, with a dash of amaretto and topped with crushed amaretti & cantuccini biscuits giving some texture to an irresistible mix of flavours.
The Sybarite is teaming up with the fine dining industry to support the Eat out to Help Out initiative, reviving the dining out scene. If you’re in the fine dining industry that is part of the scheme and interested in teaming up with us please get in touch at firstname.lastname@example.org. If you are a restaurant interested in our campaign but have yet to join the scheme, we have provided more information here.
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