Burro: Trullo’s Italian-Irish Hospitality and Cuisine in Covent Garden

Burro, from the Trullo founders, brings produce-led Italian-Irish hospitality to Covent Garden. It features an all-Italian wine list, traditional antipasti, signature handmade pasta, and seasonal secondi showcasing British seafood, all within a kitchen-table ethos.

Converting to ‘butter’ in Italian, Burro draws on the produce-led cooking and hospitality that have specified Trullo for greater than 16 years. Gadd explains these as worths shared in between his native Ireland and Italy, where hospitality centres on the kitchen table.

Curated Italian Wine Selection

Head Red Wine Buyer and Sommelier William Amherst has established an all-Italian wine list focused on local expression, especially Piedmont and Tuscany. Manufacturers include Montevertine, Quintarelli and Fontodi, with between 200 and 300 glass of wines held in the storage.

Choices include vitello al burro, Dover single with prosecco and delicacy, and a lobster acqua pazza using British lobsters and seafood sourced from day watercrafts around the coast.

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Antipasti & Chef’s Vision

Antipasti will certainly consist of salumi and house-made focaccia, Venetian poultry livers on garlicky toast, a residence ‘Burro’ caponata, and cuttlefish packed with anchovies and breadcrumbs, referencing long lunches on the Italian coastline.

Conor Gadd, Cook Co-Owner” Never ever in my wildest desires did I picture opening a restaurant in Covent Yard. As soon as I saw the room– and the courtyard– I understood it was an opportunity I could not miss out on. It’s been a work of love with a dazzling group, and we can not wait to invite visitors with some incredible food served in the hottest, most stylish of areas.”

Signature Pasta Creations

As at Trullo, pasta develops the centre of the deal. Recipes consist of duck ragù made from Aylesbury duck, enhanced with dried out porcini and cooked for five hours, offered with tagliatelle. Tortellini in brodo follows a classic Emilia Romagna strategy, formed by time invested in Bologna and improved in the kitchen, with a filling up harmonizing pork and salami consisting of mortadella and prosciutto.

Recipes consist of duck ragù made from Aylesbury duck, enriched with dried porcini and prepared for five hours, offered with tagliatelle. Tortellini in brodo complies with a traditional Emilia Romagna approach, formed by time invested in Bologna and improved in the kitchen area, with a filling balancing pork and salami including mortadella and prosciutto.

Seasonal Secondi & Sharing Plates

Secondi recipes reflect long-lasting provider partnerships with British farmers, farmers and anglers, permitting the food selection to advance seasonally. Options consist of vitello al burro, Dover sole with prosecco and relish, and a lobster acqua pazza utilizing British lobsters and seafood sourced from day watercrafts around the coast. Daily specials and huge sharing plates will be readily available on request.