CREATING TEXTURE
Inspired by Emilia Romagna – the food basket of Italy and birthplace of fresh egg pasta – the menu at Via Emilia by Food Roots is centred around nine fresh pasta dishes and represents a journey of discovery through this revered region.
The founder of this trio of Italian restaurants is Christian Pero, originally from Parma. His London journey began in 2012 with his first operation, aptly titled In Parma!
“Back then, the city hadn’t yet experienced the fresh pasta boom,” said Pero. “My inspiration was – and still is – the traditions of the Via Emilia. We eventually rebranded to Via Emilia by Food Roots to better represent our dedication to the diverse, regional recipes found along that historic road.”
With around 40 covers at each site, Via Emilia sets an intimate scene that’s light and airy. Traditional white marble and dark stained wood greet the customer, with a a quirky use of aged steel, copper and caged displays adding a modern twist. From Shoreditch to Fitzrovia or the boho-chic of Notting Hill, an exceptional experience has to be a delivered in such a competitive market.
“We stand out by refusing to take shortcuts. Many pasta restaurants rely on extruders that can churn out 10 portions of pasta every minute – we do things differently. At Via Emilia, we still make our pasta by hand, one by one. It takes a full minute of focused craft to produce just a single portion. We aren't interested in being a high-speed factory; we are focused on the storytelling and specific heritage of Emilia Romagna. That ‘slow’ approach is exactly what creates the texture and soul our guests can taste.”
LESS IS MORE
That ‘handmade’ touch is integral, with authenticity a key watchword around Italian cooking and ingredients. And having launched in Notting Hill at the start of 2026, Pero understands how pasta is developing, as expectations rise.
“The evolution since 2012 has been incredible. When I started, fresh handmade pasta was a rarity in London. Now, it’s a centrepiece of the dining scene. The UK palate has become much more sophisticated. Diners recognise regional shapes and demand high-quality DOP products. It has shifted from simple comfort food to a respected culinary craft where authenticity is the new gold standard.”
This deep appreciation for the Italian philosophy of simplicity and transparency ties in perfectly with the Via Emilia approach.
“People want to know the ‘roots’ of their food. Londoners have a great respect for the ‘less is more’ approach, and they are increasingly seeking out the kind of experiences they would find in a small trattoria in Bologna or Parma.”
The name Food Roots is the mission, partnering with specialised importers for the essentials: genuine Parmigiano Reggiano, Prosciutto di Parma and Mortadella from Pero’s home region.
“Looking ahead, I want to connect with more niche, family-run producers in Emilia-Romagna who are reviving ancient traditions.
“With three restaurants now, the goal is growth without losing the human touch. I want to ensure that every plate of pasta we serve still feels like it was made with the same individual care as that first restaurant in 2012. We’ll continue to be the London home for the stories and flavours of the Via Emilia, staying true to our craft, one handmade portion at a time.”
