Scarpetta, founded by friends Uberto Jasson D’Oria and Patrick Philion opened their second site in Canary Wharf last week.

Having succeeded at combining a concept of casual fast food, while still using the highest quality ingredients, Scarpetta’s team of expert Italian chefs have taken inspiration from recipes across the Mezzogiorno to provide an authentic Italian experience. However, with fresh pasta made daily using just water and Semola flour sourced directly from Puglia, their food not only tastes great, but benefits from a lower glycaemic index and higher protein content than other pastas.

The new 2,300 sq. ft. unit in 20 Canada Square is approximately double the size of their first premises on Canon Street. The site was secured by Bruce Gillingham Pollard on behalf of the landlord Brookfield.