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  • Recreating Traditional Northern Italian Cuisine at Los Angeles’ Officine Brera

    Eating the Po River ValleyLife & Thyme

  • "Auriana and his partner, restaurateur Matteo Ferdinandi, are driven by their desire to preserve these regional Italian peculiarities, histories and traditions in their restaurants, which all fall under the Factory Place Hospitality Group."

    Downtown L.A. Is Now a Hub for Hyper-Specific Italian Street FoodLA Weekly

  • "Officine Brera (the name is a combination of the Italian word for workshop and the name of the district of Milan that holds the city's art museum) is the grand, serious Italian restaurant Los Angeles has been yearning for: booming opera arias instead of EDM, wood-grilled steaks if you're into that sort of thing and grilled stuffed trout if you're not, a smattering of the usual amaro-infused cocktails but also a solid list of Italian wines chosen by Francine Diamond-Ferdinandi if you yearn for a Bonarda or Etna Rosso with your pasta instead."

    Officine Brera is so grand and serious that it's nearly operaticLos Angeles Times

  • "But Angelo Auriana's farinata at downtown L.A.'s new Officine Brera is pretty spectacular, softer than it is crunchy, with a vague tartness from what I imagine is slightly fermented batter and served from a wheeled cart barely big enough to hold the heavy metal pan. It is exactly what you want to be snacking on when the Negronis arrive."

    What We're Into: Farinata at Officine BreraLos Angeles Times

  • "Officine Brera is a new addition to the Arts District. The restaurant from Factory Kitchen’s Matteo Ferdinandi and chef Angelo Auriana opened in February and has won extensive praise."

    Tips From the Party-Planning Pros: Adan Valdez of Officine BreraLos Angeles Downtown News

  • "At Officine Brera, a 1920s warehouse that’s been converted into the Arts District’s next important Italian place."

    Meet Factory Kitchen’s Northern Italian SisterUrban Daddy

  • "Tables at the expansive Arts District space, which was previously a warehouse, will be filled with carnivore-friendly dishes like quail with lardo and fennel ragu and braised beef shoulder with anchovy oil, alongside a few veggie options like the gnocchi with castelmagno fonduta."

    Where to Eat Now: Hot ‘n’ Fresh L.A. Restaurants, 2/12Los Angeles Magazine

  • "The Arts District downtown has become the unlikely ground zero for large, ambitious Italian restaurants. That trend continues next month with the opening of Officine Brera, which begins serving on Feb. 5 adjacent to its sister restaurant, the Factory Kitchen (another large, ambitious Italian restaurant)."

    At Officine Brera, the Factory Kitchen Team Delivers the Italian Restaurant of their DreamsLA Weekly