You are here
Home > Food > On LA Weekly: “Downtown L.A. Is Now a Hub for Hyper-Specific Italian Street Food”

On LA Weekly: “Downtown L.A. Is Now a Hub for Hyper-Specific Italian Street Food”

Focaccina di Recco from Factory Kitchen

On LA Weekly, I interview executive chef Angelo Auriana about the regional Italian street food he makes at Officine BRERA and Factory Kitchen.

Read the full article on LA Weekly.

Top