Pasta Runs in Our Family
Working in our restaurants we strongly believe that pasta should always play an important role in the menu choices. Our pasta interpretation comes from far away; we have been brought up in a family where most of the food was homemade and pasta making was a classic daily routine. Every member of the family had a duty to fulfill and my job consisted of stretching the dough so that mamma could fill it with everything that was seasonal. I not only had to watch the pasta but also mamma's annoyance when I drifted off with thoughts of football and forgot to pay attention to details.
Back in the nineties we moved to England where we started working in the restaurant trade and seeing food from a different perspective - passion and the customer experience.
In 2005 we opened Al Vicolo, our first regional restaurant, dedicated to Sardinian cuisine and pretty much a reinterpretation of Mamma's cooking but with a modern touch. Al Vicolo then became Blue Sardinia a more relevant name that drew on the fact that our home town was certified as a blue zone, one place where people notoriously live the longest in the world.
Shardana came in 2008 and it's concept focused on a wider range of traditional italian dishes and more importantly - pizza!
Pastaout started as pasta laboratory, where we experimented in developing a range of fresh pasta to be served at our restaurants. Now, both Shardana and Blue Sardinia only serve fresh, homemade pastas produced by us.
Our final goal is to share the experience with you.
UNISCITI A NOI
BAKERS YARD HIGH STREET
GUILDFORD GU1 3HW