The first episode of The Food Story Project takes us to Swanage - an idyllic seaside town on the Jurassic Coast and the location of Angelo Fichera’s Sicilian restaurant, Peppina. Opened in 2019, it serves fresh pasta, pizza by the slice, gelato, espresso and Italian pastries, in a cafe-style casual dining environment. The food is simple, made with fresh ingredients - highlighting both local Dorset produce and authentic ingredients from Sicily - including the Durum Wheat which forms the basis of the pasta.
Peppina’s pasta is made by hand every day; with Spaghetti, Rigatoni and Red Lentil Casarecce served to form the base of dishes such as the Sicilian classic Pasta alla Norma - a tomato-based sauce with fried aubergine, salted ricotta and basil - alongside carbonara, ragu, and simple homemade pesto pasta. Special dishes are constantly rotated as Angelo experiments with new ingredients and pasta shapes. Also freshly made is the sourdough focaccia and pizza - served in the distinct Sicilian style; thick based and rectangular.
The name ‘Peppina’ comes from Angelo’s grandmother; the main inspiration behind the restaurant. Angelo described childhood memories of large family gatherings at her house every Sunday, where his grandmother cooked for the masses and passed on her techniques to Angelo. Everything about Peppina is intended to bring customers to his childhood memories; from the homely furniture, calming jazz playing throughout, and of course, the amazing food; cooked right in front of you.