Fritto represents the latest vanguard in the extraordinary transformation of Smithdown Road.
Robin Brown / The Post
Starting life at the Granby Four Streets Community Market in Toxteth, Fritto for the first 6 years brought an authentic taste of Italy to mobile street food, appearing at pop-up events and community markets around Liverpool, Manchester and Leeds.
In 2021, Fritto successfully secured a unit as part of Liverpool City Council’s Shops for a Pound scheme on Smithdown Road, Liverpool. The project aimed to revitalise disused stores by offering small businesses a unique opportunity to rent for just £1 per month for the first three years, and it has helped ensure independents flourish in the L15 area – read the Liverpool Echo full article.
A tiny bakery on Smithdown Road that is so popular, there’s often a huge queue of people lining the street to get in.
Liverpool Echo
Fritto is the passion project of Luca Sanvittore, who said that the scheme has helped him realise his dream of opening an authentic Italian bakery in Liverpool. Read the interview with bbc.co.uk here.
Luca’s journey to opening a restaurant is hardly typical. Having come to Liverpool to study a Masters in criminology and crime prevention through environmental design, he’s uniquely placed to understand the benefits of innovative schemes such as the one the council has attempted here.
Robin Brown / The Post
Fritto is also an award-winning social enterprise. Just months after launching, Luca’s work was recognised at the 2016 Liverpool Youth Awards for ‘improving the wellbeing and resilience of young people’. Fritto has used food to facilitate positive change in the lives of unemployed people, young offenders and other disadvantaged groups by offering volunteering opportunities and work experience, along with cookery workshops and mentoring.
Luca also over the years ran a series of pasta/pizza making courses, in collaboration with different schools and organisations, aimed to show how easy is to cook from scratch, highlighting the benefits of a balanced diet which includes regular consumption of fresh and seasonal vegetables.
The majority of people who come along are used to eating ready meals. The aim of our workshops is to give them the basics of how to cook simple and affordable meals with healthy and fresh ingredients.
Luca Sanvittore
FRITTO 
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