This was our second visit to Salvi’s. The first time, we came away thinking there had been some gaps in our experience. We hoped that was just a glitch and things would be much better this time. They were.
To start , there was verdure fritti. They have a number of fritti on the menu but this was their contribution to my “five a day”. Mixed veg – courgette, aubergine and the like, in a light batter and quickly fried to crisp, with no hint of greasiness. Dead simple. Dead good. The other starter was a well made salt cod fishcake – light and tasty, in a crisp crumb, with an oddly successful honey dressing. Chef certainly knows how to get his oil temperature right!
Pizza quatro stagione was an enormous affair. Nice dough, good tomato sauce, toppings of mushroom, artichoke, olives and a quite spicy salami. The Salvi crew are from the Naples area so you assume they know what’s what about pizza. And they do. Gnocchi were lovely and light and covered in a fresh tasting tomato sauce, enhanced with small chunks of well flavoured sausage and a dab or two of ricotta. This is food where flavours are bold and the kitchen has no fear of it.
We both went with cannolo for dessert. A thickish pastry, very very crisp, as it should be and a knockout filling of sweetened ricotta
