Fasta Pasta Welcomes Salvatore Pepe And A Fresh New Menu

Fasta Pasta is updating their much loved menu, and Adelaide chef Salvatore Pepe is taking the reigns.


Fasta Pasta as a brand has had a long history. Spanning back to 1982, it first opened its Adelaide doors as a vibrant store underground in Pirie St. Now they are set to update their much loved menu, and Adelaide chef Salvatore Pepe is taking the reigns.

Unbeknownst to many South Australians, Calabria born Salvatore Pepe has been feeding us since 1996. Salvatore has been the Executive Chef and Director of the cafe chain Cibo and Cibo Espresso since its beginning.  His traditional Italian upbringing in food was followed by formal chef training in Tuscany for nine years. This depth of experience has helped him create food that encompasses the soul of Italian food.

He has now been given complete control to update Fasta Pasta’s menu. Drawing on his own extensive knowledge and experience of Italian food and bringing together the best local ingredients, he has refreshed the old favourites and introduced some more sophisticated Italian dishes that appeal to Australians’ ever evolving palates.

Diners can now enjoy the flavour of extra virgin olive oil from McLaren Vale, pasta made with local durum wheat semolina (the best in the world), tomato sauce made from local, vine-ripened fruit and prawns from pristine Australian seas, brought together in a menu that offers healthy, tasty choices at a great value price.

Lunch is as easy as ‘Uno, Due, Tre’ (one, two, three), giving customers the choice of their favourite pasta, favourite sauce and side dishes – all from $9.90.  Plus they have still have pizza, salads, garlic bread and more to share.

fastapasta2Dinner includes the old favourites – Ravioli Milanese, Spaghetti Bolognese and Fettuccine Puttanesca as well as the new ‘Linguine Gamberi’- Australian prawns, olive oil, garlic, chilli, baby spinach, tomato and basil or try the traditional Italian, ‘Porchetta’ – Roman style, crispy skin slow roasted pork belly served on a panzanella salad of tomato, cucumber, red onion, basil, olive oil and crusty bread croutons.

Buon appetito!

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