Fresh pasta success drives Bottega del Mastro's terrace and menu plans
Handmade pasta at Bottega del Mastro has sold so well that, after two months on Parchment Street, the Winchester restaurant is planning a garden terrace upgrade and a bigger menu.
Fresh pasta has moved from draw to growth engine at Bottega del Mastro, where early demand has already pushed the Winchester restaurant toward a garden terrace upgrade and a wider menu. After just two months in business on Parchment Street, the independent Italian spot is using the strength of its pasta counter to shape its next step.
Bottega del Mastro opened on March 21, 2026, in the former Toscanaccio premises, taking over a site that had housed the wine shop for 13 years before it closed in April 2025. The new restaurant brought more than 12 varieties of fresh pasta to Winchester, along with a coffee bar, downstairs and outside dining space, and an upstairs lounge, giving the premises a far broader food-led identity than its previous tenant.
The concept came out of London, where owner Andrea Gagliardi spent more than a decade working in Michelin-star restaurants before deciding Winchester was ready for something different. He has run the business with chef Mattia Delfrate and front-of-house manager Martina Salvi, building the room around an open, front-facing kitchen so diners can watch the pasta being made. The owners have said that little formal marketing has been needed, because the sight of food being prepared in front of passersby has done most of the selling.
That same hands-on approach runs through the menu. The kitchen makes pasta, gnocchi and tiramisu fresh on site, with seasonal changes and a specials board planned to keep the offer moving with demand. The strategy appears to be working: handmade pasta has proved such a firm favourite that the business is already planning a garden terrace upgrade and a new menu so soon after opening.
For Parchment Street, the momentum says as much about Winchester as it does about the restaurant. Bottega del Mastro arrived because Gagliardi and his team felt there was nothing like it locally, and its early success suggests that a visible pasta room, a focused menu and a strong dining space can turn that gap into a busy address.
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