La Bottega Del Pane is an independent Italian bakery, delicatessen and café at 171 Kingston Road in Wimbledon. The shop brings together freshly prepared food, imported pantry ingredients and a compact area for coffee or lunch. Its counter displays give visitors a clear view of the breads, savoury dishes and sweet treats available that day.
Bread and focaccia are central to the selection, supported by filled panini and other practical lunch choices. The deli counter adds Italian cheeses, cured meats, olives, sauces and store cupboard specialities for customers shopping to take home. Prepared salads and changing hot dishes broaden the offering beyond the bakery shelves.
Pasta, lasagne, chicken Milanese and seasonal recipes provide more substantial café meals when available. Portions are designed for an uncomplicated lunch, with the daily counter selection allowing regular visitors to discover something different. Vegetarian ingredients and vegetable based dishes also make it easy to assemble a lighter meal.
Cannoli, cakes, pastries, chocolates and gelato bring a strong sweet side to the shop. Espresso and other Italian coffee drinks pair naturally with the baked goods, whether enjoyed inside or taken away. The combination of café service and specialist groceries gives La Bottega Del Pane the feeling of a small corner of Italy in South Wimbledon.
Address: 171 Kingston Road, Wimbledon, London SW19 1LH, United Kingdom
Most loved here
Based on diner reviews and ratings
- Bread Altamura Type Bread 2 Kg
- DESSERTS This Is Your Dish Name £12
- DESSERTS This Your Dish Name £15
La Bottega Del Pane Menu
STARTERS
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MAINS
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DESSERTS
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Bread
Altamura Type Bread 2 Kg Loved
Altamura bread is an artisan bread from the very south of Italy. It is famous in Italy as one of the finest and oldest types of bread in the country and is a protected name within the European Union. Just looking at the list of ingredients and the proportions will give most bakers a serious case of the “It’ll-Never-Works.” However, the semolina and the biga work with the flour to yield a dough that, while sticky, it isn’t tenaciously so. In other words, it works.
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