Officina 00 coming to Covent Garden

Officina 00 will open a third London outpost in February, with the Covent Garden branch joining established sites in Old Street and Fitzrovia. 

The Italian kitchen and pasta workshop concept was founded Enzo Mirto and Elia Sebregondi. Celebrating the brand's dedication to traditional preparation techniques, the new opening will introduce ‘Nonna’s pizza’ – a variation of the traditional pizza in rutiello.

Italian eats

The ‘pizza in rutiello’ menu will debut exclusively at the Covent Garden restaurant, honouring the homestyle cooking of Napoli nonnas. Using the brand's own 00 fully traceable flour – specially milled in England and in partnership with Wildfarmed flour – the pizzas form a crust that is light, fluffy and crisp. They are designed to complement the pasta menu, with toppings changing seasonally.

The menu will begin with snacks and small plates including fried raviolo filled with cacio e pepe and panko lasagna with truffle, aged provolone and aioli. Moving into starters, dishes will include buffalo burrata and aubergine parmigiana.

Pasta will remain a focal point on the menu, hand-made in-house on a spianatoia – a traditional wooden work-bench that absorbs humidity. Highlights will include occhi with lamb Genovese, sour parsley pesto and aged provolone; ink tagliatelle with baby octopus, yellow peppers and taggiasche olives; and curly pappardelle with beef short rib ragu, meatballs and ricotta. For dessert, a selection of Officina 00 favourites, like tiramisu, will be offered.

A cocktail menu will nod to classics via serves such as an Italian Margarita, Pink Americano and 00 Spritz, complemented by a selection of Italian wines and British beers on tap.

“We are thrilled for Officina 00’s opening in the heart of London,” says Mirto. “We are excited to bring Nonna's pizza to Covent Garden. Inspired by the kitchens of our mothers and grandmothers’ – it’s a taste of our home and childhoods. This feels like the next evolution in our journey and we can’t wait to share that with our guests.”

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