Last Updated on February 4, 2026
Notting Hill’s New Italian Spot for Handmade Pasta, Charcuterie and Wine
3.5 out of 5.0 stars
Via Emilia by Food Roots has recently opened on All Saints Road in Notting Hill, joining its Shoreditch and Fitzrovia siblings. Moments from Portobello Market, the street has a rich cultural past and an unmistakable sense of character that today blends seamlessly with a more polished, upmarket feel. It is now known for its relaxed, subtly edgy vibe and a growing reputation as a foodie destination.
Via Emilia’s charm lies in its simplicity. Behind the cream-painted façade, a gently lit, contemporary interior unfolds, with dark taupe walls and mirrors in a distressed vintage finish. Wood and marble-effect tables are paired with wooden stools and a banquette running along one wall, while touches of greenery add soft pops of colour. During our visit, American rock played over the stereo, a small detail that felt slightly out of place in an otherwise cohesive setting.
At Via Emilia, the flavours of northern Italy’s celebrated Food Valley take centre stage. The menu focuses on handmade pasta, Emilian charcuterie, regional cheeses and wines, all showcasing the area’s proud culinary heritage. Named after the ancient Roman road that once connected Emilia-Romagna’s cities, the menu feels like a journey through the region, with dishes inspired by the distinctive traditions of each town.
The wine list at Via Emilia reflects the region, with a small, well-curated selection that isn’t overwhelming. On recommendation, my companion chose the red sparkling Lambrusco La Favorita, traditionally drunk from a ceramic bowl, lending it a pleasingly rustic edge. Light, bright and served chilled, it had fresh red-fruit notes and was very easy to drink. I opted for a glass of the white sparkling Pignoletto Colli di Imola, a great Emilia-Romagna alternative to prosecco. Extra dry and refreshing, it had a gentle fizz and a crisp, easy-drinking character that worked beautifully alongside the food, keeping everything feeling light.
We started with the house speciality, gnocco fritto, large puffy parcels of lightly fried bread served warm with a platter of cured meats and cheeses. It is a fun, slightly different dish, perfect for nibbling at your own pace. Alongside it was a pot of Squacquerone, a soft, milky cheese that is creamy and gentle with a hint of sweet-sour tang. No heavy flavours here. The “Tasty” meat selection delivered a satisfying mix: punchy pancetta from Piacenza, classic mortadella from Bologna and a milder prosciutto cotto from Modena. Together they made for a beautifully balanced spread, exactly the sort of thing you want for a proper little Italian time out.
The egg-based pasta is made fresh on site at Via Emilia, with each dish rooted in a specific city. For example, there is tagliatelle with the official Bologna ragù recipe, registered in 1982. All the pasta is cooked al dente, with a higher egg yolk content than most, giving it a richer texture and deeper flavour. With ten dishes on the menu and a recommendation to share three between two, choosing still proved surprisingly difficult…so we chose four!
I paired our pasta courses with a glass of crisp, fruit-forward MOMA White from Bologna, while my companion sipped a dry, fruity Novità Rosé with a hint of citrus zest. Starting with Tagliolini from Ravenna, listed as “Our cacio e pepe.” It was perfectly al dente, coated in a delicate, creamy Pecorino sauce with a hint of pepper, simple, and exactly what we hoped for.
The Anolén in brôd felt more like a soup than a pasta dish. Small hat-shaped ravioli were filled with a rich, meaty mixture of pork loin, mortadella, Parma ham, and Parmesan, and served in a deep chicken broth. It was hearty and flavoursome.
We also tried the Tagliatelle with a mix of mushrooms and porcini from Borgotaro, thick strands of pasta in an earthy mushroom sauce. It was perfectly comforting, but slightly heavier and less refined than the other dishes, lacking the same lift of flavour.
Finally, the Caplaz ad Zuca from Ferrara was our favourite of the evening. Soft, hat-shaped ravioli were filled with slowly cooked, sweet butternut squash and Parmesan, finished with butter and sage, a perfect balance of richness and subtlety.
We finished with desserts with two options on the menu: a classic Tiramisu and Chocolate Salame, a playful no-bake Italian treat that resembles a sliced salami log. Rich and indulgent, made with dark chocolate, butter, sugar and broken biscuits, we just shared the Salame between us, a sweet ending to a meal already filled with pasta.
Via Emilia by Food Roots offers a refreshing take on Italian food. Between the gnocco fritto, handmade pasta and playful desserts, it made for a relaxed, thoroughly enjoyable meal to share.
Via Emilia by Food Roots Notting Hill
12 All Saints Road, W11 1HH
Tel: +44 (0)204 597 1245
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