Officine Brera restaurant

The lardo al pepe at Officine Brera is an artful composition of cured pork back fat atop arugula, dressed with honey, peppercorns and walnuts. The restaurant is a new endeavor from Matteo Ferdinandi and chef Angelo Auriana.

The lardo al pepe at Officine Brera is an artful composition of cured pork back fat atop arugula, dressed with honey, peppercorns and walnuts. The restaurant is a new endeavor from Matteo Ferdinandi and chef Angelo Auriana.

(Barbara Davidson / Los Angeles Times)

March 25, 2016 11:14 AM PT

Officine Brera

Food prep underway at Officine Brera.

(Barbara Davidson / Los Angeles Times)

Farinata, a crepe made with chickpea flour, isn't listed on the menu. So ask for it. It's a treat from Genoa.

Farinata, a crepe made with chickpea flour, isn’t listed on the menu. So ask for it. It’s a treat from Genoa. (Barbara Davidson / Los Angeles Times )

Officine Brera

Inside Officine Brera at 1331 E. 6th St. in downtown Los Angeles.

(Barbara Davidson / Los Angeles Times)

Officine Brera

The bassa padana is rice cooked with rope sausage and crumbly cotechino sausage, finished with Grana Padano cheese.

(Barbara Davidson / Los Angeles Times)

Officine Brera

A soaring glass-and-metal building houses Officine Brera, a grand, serious Italian restaurant.

(Barbara Davidson / Los Angeles Times)

Officine Brera

Dessert offerings include pistachio gelato, shown here with a shot of espresso.

(Barbara Davidson / Los Angeles Times)

Officine Brera

Pisarei e fasö, tiny flour dumplings cooked with borlotti beans, at Officine Brera.

(Barbara Davidson / Los Angeles Times)

Officine Brera

Menu items, from left, pistachio gelato, stinchetto di maiale and frisceu.

(Barbara Davidson / Los Angeles Times)

Officine Brera

Dessert time: gianduiotta: milk chocolate, hazelnut and sbrisolona crumble.

(Barbara Davidson / Los Angeles Times)

Officine Brera

The patio area at Officine Brera.

(Barbara Davidson / Los Angeles Times)

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