About Gepetto's Italian 

Our ethos is simply to use the best ingredients possible and to focus all efforts on the flavour. Working alongside our new Sardinian Chef, Sal, we have developed a menu full of authentic fresh Mediterranean flavours. 
Salvatore has been cooking traditional and authentic food since his childhood, brought up in Villasimius, Sardinia. His passion for great food started cooking alongside his Father Flavio a master Pizzaiolo. 
Our ethos is simply to use the best ingredients possible and to focus all efforts on the flavour. Working alongside our new Sardinian Chef, Sal, we have developed a menu full of authentic fresh Mediterranean flavours. 
 
Salvatore has been cooking traditional and authentic food since his childhood, brought up in Villasimius, Sardinia. His passion for great food started cooking alongside his Father Flavio a master Pizzaiolo. 
 
 
 
 
 
 
“I have had a passion for food since I was a child, brought up in the restaurant business working alongside my dad, it literally is all I have ever known. I started washing pots then started learning the art of pizza.  
 
Growing up on an island I have always been surrounded my amazing seafood and it’s still my favourite thing to eat and cook! I love to experiment with food and consistently tweak and improve my recipes. The most important thing for me is to use the best fresh ingredients I can, cook them with respect and passion, and to try and put the love I have for food on to the plates.” 
 
- Sal 
“I have had a passion for food since I was a child, brought up in the restaurant business working alongside my dad, it literally is all I have ever known. I started washing pots then started learning the art of pizza.  
 
Growing up on an island I have always been surrounded my amazing seafood and it’s still my favourite thing to eat and cook! I love to experiment with food and consistently tweak and improve my recipes. The most important thing for me is to use the best fresh ingredients I can, cook them with respect and passion, and to try and put the love I have for food on to the plates.” 
 
- Sal 
 
 
 
 
 
Sardinian cuisine is of course very Italian in style however, having only become part of the mainland in 1861, Sardinian food was massively affected by nearly 2500 years of invasions from all over the Mediterranean. 
 
Pecorino ewe’s milk cheese plays a very important role in Sardinian cooking, as there are 2 sheep for every human on the Island!  
 
Being the second largest Island in the Mediterranean, Sardinia boasts some of the best seafood in the world, and Sal is looking forward to introducing some of these fantastic dishes to you. 
 
Salvatore and his team burst with passion and are excited to share this with you. 
Sardinian cuisine is of course very Italian in style however, having only become part of the mainland in 1861, Sardinian food was massively affected by nearly 2500 years of invasions from all over the Mediterranean. 
 
Pecorino ewe’s milk cheese plays a very important role in Sardinian cooking, as there are 2 sheep for every human on the Island!  
 
Being the second largest Island in the Mediterranean, Sardinia boasts some of the best seafood in the world, and Sal is looking forward to introducing some of these fantastic dishes to you. 
 
Salvatore and his team burst with passion and are excited to share this with you. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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