Gaia Enria

From the rare white truffles of Alba to the countless shapes of handmade pasta, the cheeses and of course the wines, Piedmont is nothing short of a gastronomic heaven.

Last month, as part of our program of events dedicated to the region, we teamed up with Gaia Enria, the founder and head-sfoglina of Shoreditch favourite pastificio, and home of all things fresh pasta, Burro e Salvia.

Gaia, who is originally from Turin, created, alongside our chef Seb Myers, a menu celebrating some of Piedmont’s most iconic dishes, from Tajarin and Agnolotti, to Ravioli del Plin, and many more.

After the event, we sat down with Gaia to talk about some of her favourite memories around food and wine. Here is the full interview.

1. You’re handed a wine list, what do you do?

I ask to start with an aperitif, preferably a Vermouth, to accompany me while I browse the list.

2. How do you know the wine you're drinking is good?

When I feel I want to savour it slowly and at the very same time I want more!

3. What is something fascinating you’ve been told over lunch?

A while ago I was told that many of the recent generations are “kitchen orphans”; people who have never seen their mothers, grandmothers or aunties cook and thus never developed that interest and passion. I felt so luck it wasn’t my case.

4. In whose company do you most enjoy drinking wine?

My man, with whom I am chatting, laughing, flirting.

5. Can you describe your ideal combination of wine, music, and setting?

Last year, totally out of season, I had the most amazing casual lunch at one of the cabanas in Comporta, just outside of Lisbon. A bottle of wine that tasted like the sea, a bit of Brazilian bossa nova, and the longest strip of sand in front of the ocean. Still dreaming of it.

6. What sort of food would you add to the equation?

Olives, anchovies, butter, prosciutto, a warm loaf of bread. Alternatively lots of fish crudo.

7. What is the most memorable bottle of wine you’ve drank?

On my 40th birthday I happened to be visiting the cellar of Nino Barraco in Sicily. If you call a wine Vignammare and you take me to drink some by the sea, from that same vineyard (thus the name, the vineyard by the sea), while nibbling raw prawns of Mazara del Vallo and Panelle (chickpea fritters, a typical street food), you have my heart!

8. Where did you drink it?

In Sicily, just outside of Marsala, by the sea.

9. Is there a characteristic you look for in a wine and in a friend?

Depth

10. What is your approach to drinking?

Relaxed, curious, open minded

11. Do you apply this approach in other aspects of life?

I should probably do better on the “relaxed” bit !

12. What shall we open next?

A place by the sea ! With lots of bubbles and seafood!

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