Officine Buona Forchetta blends award winning Neapolitan-style pies and Northern Italian upscale entrees in a family-friendly, approachable space. Located in the heart of Liberty Station, the 2,600-square foot restaurant boasts two oversized patios, offering families their very own seating complete with playground and a secure space to romp while parents enjoy their meals. Inside, two gilded ovens, helmed by Pizza World Champion and Pizzaiolo Marcello Avitabile, churns out classic creations, while the main kitchen serves up chef-driven pastas and entree dishes. Owner Matteo Cattaneo brought the Italian warehouse-style eatery to life with industrial seating, hand-drawn murals, and a vintage Fiat repurposed into a table for two.
Our ovens are made by hand using materials that are capable of withstanding the high temperatures typical of Neapolitan pizza-making, which is anywhere from 700 to 1000 degrees Fahrenheit. The crown and domes of these ovens are made with hand-pressed bricks, while the floor of the ovens are formed out of Biscotto di Sorrento clay from Italy’s Sorrento region; these specifications ensure the uniformly retained heat so important for baking Neapolitan pizza.
Marcello Avitabile: Master Pizzaiolo
Marcello Avitabile: Master Pizzaiolo
Italian native and Master Pizzaiolo Marcello Avitabile helms the gold tiled ovens at the newly opened Officine Buona Forchetta. A spin-off of the beloved South Park eatery, Marcello’s signature Neapolitan pizzas have catapulted the neighborhood restaurant to the front pages of The New York Times, the Where to Eat Pizza book, and Sunset Magazine, among others.
Growing up in the seaside city of Naples, Marcello garnered three World Pizza Championships by the time he was recruited as a consulting pizzaiolo for the launch of Buona Forchetta, and after six months spreading his Neapolitan pizza gospel, signed up to live and work full time in San Diego.
Now a five-time World Pizza Champion, including two championships for gluten free crust, Marcello has turned his attention to the highly anticipated opening of Officine Buona Forchetta in Liberty Station, where his top-secret family recipe has spawned legions of hungry fans and dough heads the world over. Characterized by a thin, charred and blistered crust, Marcello has unveiled new vegan and vegetarian-friendly Neapolitan pies, along with a ‘pizza al metro,’ a completely customizable pie that tops out at nearly two feet long.
MATTEO CATTANEO: OWNER
MATTEO CATTANEO: Owner
Seeking adventure and a fresh perspective, restaurateur Matteo Cattaneo left the olive groves of his family’s Italian vineyard and booked a one-way ticket west to San Diego, ostensibly to study law. A part-time job at a friend’s restaurant blossomed into a love affair with hospitality, and coupled with a newfound adoration with his neighborhood of South Park, began laying the foundations to bring authentic Italian cuisine and a culture of eating to San Diego.
Fast-forward four years, and Matteo’s Buona Forchetta has successful redefined Italian food in San Diego. Transforming an empty building into a welcoming neighborhood pizzeria, Buona Forchetta has become one of the most beloved restaurants in town, with multi-hour waits and lines circling the block nearly every day of the week. With the help of Master Pizzaiolo and five-time World Pizza Champion Marcello Avitabile, Buona Forchetta’s pizza program has catapulted the restaurant to the front pages of The New York Times, Sunset Magazine, AFAR Magazine, and Food & Wine Magazine, to name a few.
Nearly two years in the making, Officine Buona Forchetta, designed in the style of an Italian warehouse, has expanded upon the original concept, with new, chef-driven entrees and pasta dishes alongside a more robust selection of Neapolitan pies. A “fun dining” ethos permeates through the space, with a rear patio and playground catering exclusively toward young children and families dining out. Since opening, Officine has caught the eye of national outlets, including Zagat which rated the restaurant one of the hottest new openings in the country.
Multiple locations and spin-offs are planned throughout San Diego and North County, with an Encinitas and a Coronado outpost coming soon.