Review: Berto Pasta
Review: Berto Pasta
After arriving on the scene several years ago, London-based chain Zia Lucia quickly established itself as a local favourite when it comes to pizza. Their fresh flavours and USP of having every pizza come with the option of four different doughs meant they swiftly stood out amidst the clamouring crowd of other pizzerias dotting the city’s high streets.
Now, though, they’ve branched out into pasta. Berto Pasta, the new sister restaurant to Zia Lucia’s original Islington branch, aims to take the company’s pizzeria success into the world of artisanal pasta. Fresh, handmade pasta is the name of the game, with a focus on experience as many dishes are finished at the table.
Separated by a simple archway from the pizzeria side, the restaurant was buzzy and welcoming when my friend and I arrived in from the blustering cold. Warm lighting, wooden tables and friendly service made us feel instantly welcome. We began with drinks – I opted for the ever-irresistible Aperol spritz, a light and fresh reminder of Italian summer in the midst of British winter.
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Starter choices range from antipasti to shared bread and selections of burrata plates. We began with a plate of focaccia with garlic dip and a plate of burrata with roasted aubergines. The focaccia was wondrously-flavoured with garlic and herb, rolled into pizza shape and sliced up rather than the traditional fluffier texture. We devoured the garlic dip and mopped up olive oil and balsamic vinegar with the remainder of the bread. The burrata was wonderfully creamy and paired excellently with roasted aubergine.
Next came the main event: the pasta. I had settled on the fettucine alfredo ‘al tartufo’ with melted butter and truffle cream tossed tableside with parmesan and truffle oil. It’s always fun to watch your dish finished at the table, the parmesan steadily melting delectably into the pasta and cream as it’s all tossed together. Of course, it tasted delicious too. The pasta was luxuriously thick yet silky, the truffle deep-flavoured and earthy. My friend thoroughly enjoyed the fettucine beef ragu tradizionale, made with eight-hour slow cooked beef.
The portions are generous – nobody is in danger of leaving hungry. Still, we couldn’t resist sharing a tiramisu to finish. Deliciously creamy and made with spongy ladyfingers.
Berto Pasta definitely proves itself a worthy addition to Zia Lucia’s offerings. It’s certainly one to visit if you’re craving good pasta that won’t break the bank.
