More From the Los Angeles Times
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Sept. 20, 2024
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Most Read in Food
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Sept. 20, 2024
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)Food prep underway at Officine Brera.
(Barbara Davidson / Los Angeles Times)Inside Officine Brera at 1331 E. 6th St. in downtown Los Angeles.
(Barbara Davidson / Los Angeles Times)The bassa padana is rice cooked with rope sausage and crumbly cotechino sausage, finished with Grana Padano cheese.
(Barbara Davidson / Los Angeles Times)A soaring glass-and-metal building houses Officine Brera, a grand, serious Italian restaurant.
(Barbara Davidson / Los Angeles Times)Dessert offerings include pistachio gelato, shown here with a shot of espresso.
(Barbara Davidson / Los Angeles Times)Pisarei e fasö, tiny flour dumplings cooked with borlotti beans, at Officine Brera.
(Barbara Davidson / Los Angeles Times)Menu items, from left, pistachio gelato, stinchetto di maiale and frisceu.
(Barbara Davidson / Los Angeles Times)Dessert time: gianduiotta: milk chocolate, hazelnut and sbrisolona crumble.
(Barbara Davidson / Los Angeles Times)The patio area at Officine Brera.
(Barbara Davidson / Los Angeles Times)Sept. 20, 2024
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