Salvia
Our Story
Salvia started with a pasta board, a family recipe for agnolotti, and a room that seats forty-two.
Chiara Bellandi learned to make pasta in her grandmother's kitchen outside Alba, pinching agnolotti on a board that now hangs above our pass. She cooked in Turin and Bologna before bringing that board to Lancaster.
Every morning the kitchen rolls, cuts and folds the day's pasta by hand. The menu moves with the season and with what the farms around us bring to the back door.
The wine list is built around the food: two hundred bottles from every region of Italy, most from small families who farm their own vineyards. Ask us to choose and we will.
We named the restaurant for sage, the herb that finishes our brown butter and grows in pots by the kitchen door. It is a small thing, done carefully, which is how we like to cook.
“Good pasta needs three things: flour, eggs, and patience.”
The Team
- Chiara BellandiChef and owner
- Daniel OkaforChef de cuisine
- Marta RuggieriWine director
- James WhitfordGeneral manager
Press
“Italian cooking with nothing to prove.”
The Lamplight Review “The agnolotti alone are worth the drive.”
Evening Almanac “Quietly one of the best wine lists in the state.”
Cellar & Crumb “A room that makes you stay for one more glass.”
The Long Table