Via Emilia Shoreditch is an intimate Italian restaurant at 37A Hoxton Square. Established in 2017 as the first Via Emilia location in London, it is devoted specifically to the food and wine of Emilia-Romagna.
Fresh egg pasta is made by hand and used for regional dishes such as tortellini, lasagne and tagliatelle with Bolognese ragù. The focused approach highlights the recipes associated with individual cities across the region.
Gnocco fritto, a gently fried bread, is served with regional cured meats and cheeses for sharing. Lambrusco provides a traditional pairing, including the custom of serving the sparkling red wine in ceramic bowls.
With around forty covers and a lively Hoxton Square setting, the restaurant suits small groups and relaxed pasta dinners. Guests with allergies, intolerances or dietary requirements should discuss the current menu and handmade pasta ingredients with staff before ordering.
Address: 37A Hoxton Square, London N1 6NN, England
Via Emilia by FOOD ROOTS Menu
Starters
Gnocco Fritto
Freshly-made, lightly-fried, puffy shaped dough. A ‘must-try’ traditional dish from the region. Known also as Torta Fritta, Crescentina or Pinzino.
Lettuce and Cheery Tomatoes Salad
Green Olives
Squacquerone Cheese (Cesena)
Creamy Young Cow Cheese from the coast of the region
Mixed Cheese
Caciotta, Parmesan, Squacquerone
Mortadella
Cooked mix of high quality meat from pork
Culatello
The most prestigious meat you can find in Italy.
Pancetta (Piacenza), Mortadella (Bologna), Prosciutto Cotto (Modena)
Meat Charcuterie Board. Thinly sliced.
Prosciutto Crudo (Parma Ham), Coppa (Piacenza), Salame Felino (Parma)
Meat Charcuterie Board, thinly sliced.
Home-Hand-Made Pasta
Unlike the machine-made pasta found in most restaurants, our egg pasta is passionately hand- made in our kitchen. We use a special blend with a higher egg yolk content, and we focus on crafting one perfect portion at a time. Each dish is a reflection of its city of origin, prepared fresh before you, and presented in the local dialect. Naturally, all our pastas are served AL DENTE and finished with PARMESAN*. Our pasta portions are traditionally sized, we recommend SHARING THREE DISHES BETWEEN TWO GUESTS.
Spaghetti with Tomato Sauce
Artisanal hand-made egg Spaghetti with slowly cooked tomatoes from Cesena, basil and extra virgin olive oil from Brisighella.
Spaghetti with Garlic, Oil and Chili (Ferrara)
Spaghetti with Garlic from Ferrara, extra virgin olive oil, parsley and chili pepper. Served without parmesan as the authentic recipe.
Tagliolini with Pecorino Cheese and Pepper (Ravenna)
Tagliolini with a delicate sauce made of Pecorino cheese from Ravenna and pepper. Our ‘cacio e pepe’.
Tagliatelle with Traditional Bolognese Ragu (Bologna)
Tagliatelle with the official Bolognese beef & pork ragu’ sauce recipe registered in 1982. Known as Tagliatelle al Ragu.
Spinach and Ricotta Cheese Ravioli (Reggio Emilia)
Squared Ravioli filled with Spinach, Ricotta and Parmesan* Cheese with butter and sage dressing. Typical Reggian recipe. Known as Tortelli d’Erbetta.
Reginette with Wild Mushroom and Porcini (Parma)
Crowned Tagliatelle with a sauce made of a mix of mushrooms and Porcini from Borgotaro, in the mountains in the Parma province. Known as Reginette ai Funghi.
Butternut Squash Ravioli (Ferrara)
Hat-shaped Ravioli filled with slowly cooked butternut squash and Parmesan* Cheese with butter and sage dressing. Known as Cappellacci di Zucca
Mini Gnocchi with Tomato and Borlotti Beans (Piacenza)
Wheat gnocchi (no eggs or potatoes) with a tomato sauce and borlotti beans. Known as “Pisarei e Faso”
Meat Ravioli in broth (mix of Parma/Modena)
Hat-shaped Ravioli filled with pork loin, mortadella, parma ham and Parmesan* cheese. Served in a rich hen broth. Known as “Anolini Tortellini in brodo”
Gluten Free Tagliatelle
Sourced externally. Please note gluten cross-contamination may occur. You can choose any of the sauces.
Desserts
Our desserts are made in house by our pastry chef
Light Tiramisu
Our award winning Tiramisu in a lighter version.
Chocolate Salame Gluten Free
Cocoa Powder, Eggs and Biscuits.
Cocktails
Our signature Cocktails
Aperol Spritz
Negroni
Gin tonic
Wine
Embark on a unique wine journey through Emilia-Romagna. Our most popular choice, Lambrusco, is a ‘must-drink’ with our cuisine – a red, dry, fizzy delight served in the traditional ceramic bowl. We’ve curated a selection that showcases the region’s hidden gems. Discover our crisp Pignoletto, a refreshing alternative to Prosecco, and our premium Sangiovese ‘Liano’, a wine that will leave a long lasting impression.
RED SPARKLING – LAMBRUSCO "LA FAVORITA" (Reggio)
50% Lambrusco Marani, 50% Lambrusco Salamino. Ruby red. Dry. Red fruit aromas.
WHITE SPARKLING – PIGNOLETTO "COLLI DI IMOLA" (Imola)
100% Pignoletto grapes. Extra dry. The Prosecco from Emilia-Romagna.
ROSÉ – NOVITÀ ROSÉ
100% Pinot Grigio. Fruity with aromas of red fruits complemented by notes of rose petal, grapefruit zest and a hint of minerality. Fresh, off dry and a very drinkable style.
ROSÉ – COSTA DI ROSE (Bologna)
100% Sangiovese. Sangiovese Rosé, with its antique rose hue, always impresses with its crispness, tangy flavours, and long-lingering, aromatic fruitiness
WHITE – TREBBIANO DEL RUBICONE (Ravenna)
100% Trebbiano grapes. Clean minerality and white flower freshness.
WHITE – NOVITÀ (Ravenna)
100% Pinot Grigio. Refreshing and crisp character.
WHITE – MOMA WHITE (Bologna)
40% Trebbiano, 30% Sauvignon, 30% Chardonnay. A white masterpiece. A delicate and harmonius blend to yiel a truly unique wine. Just the right degree of crisp fruitiness.
WHITE – TERRA ANIMA WHITE (Bologna)
100% Organic Trebbiano. Using organic grown grapes and fermented in concrete amphorae, the result is a pure and soulful wine, with exquisite nuances of melon and nectarine.
RED – SANGIOVESE DEL RUBICONE (Ravenna)
100% Sangiovese. It shows a lovely perfume, medium weight and persistence. A medium weight wine with good depth of flavour and a soft round finish.
RED – MOMA RED (Bologna)
50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot. A masterpiece of wine. This blend was selected to provide a surprise: the intensity of the bouquet and velvet smoothness of its palate change and evolve at every sip.
RED – TERRA ANIMA RED (Bologna)
100% Organic Sangiovese. Vinified in amphorae with minimal intervention to allow the Sangiovese to truly sing, this is a vibrant and fruit-driven wine.
RED – SANGIOVESE RISERVA (Bologna)
100% Sangiovese. Its most traditional version, with notes of violets and roasted coffee, stands out for its dry and full taste.
RED – LIANO (Bologna)
70% Sangiovese, 30% Cabernet Sauvignon. One of our most iconic wines, 18 months in barriques and 6 in bottle. A smooth, elegant Sangiovese, with intense progression, harmony and impressive proportion of all its components.
RED – TAULETO (Bologna)
90% Sangiovese Grosso, 10% Uva Longanesi This stylish, firmly-structured Sangiovese blend, produced only in the best growing years, matures at length in Allier oak barrels.