- The Gist: Experimental pasta dishes made on a wooden work bench traditionally found in Naples
- The Chef: Elia Sebregondi
- Location: 152 Old Street, London EC1V 9BW
- Food in 5 words: Lab experiments for fresh food
- See more: officina00.co.uk/
How did we get here?
Italian duo Elia Sebregondi and Enzo Mirto grew up in Naples together and after travelling the world and sharing their passion for food, they both settled in London.
They count Soho House and Kiln on their respective CVs and have now decided to open their own venture in September. Sebregondi is the executive chef and Mirto is the director of Officina 00, a new fresh pasta restaurant and workshop near Old Street – another addition to London’s burgeoning pasta scene.
What’s different about it?
The restaurant will bring together regional Italian recipes with artisanal pastas, prepared before diners in a theatrical style kitchen. Each dish will tell a story from the duo’s time in Italy.
The restaurant’s name also sums up the pillars of Sebregondi and Mirto’s food philosophy: Officina is Italian for ‘workshop’ or ‘lab,’ and 00 (double-zero) is the finest grade of flour used to make pasta.
The menu at Officina 00 will be largely flour-led, featuring freshly baked sourdough, Italian pastries and a host of pasta varieties, prepared front-of-house in the ‘lab.’
There’s the house sourdough and olive oil, which will be made to a traditional Sorrentino recipe, using unfiltered olive oil. Pasta’s include Orecchiette with Peperoncini Verde and Almond Pesto, which has been inspired by a recent visit to the Amalfi coast.
There are plans for flour to be milled in-house in the future. It’s a trend that is creeping into restaurants around London with Selfridges new chef at The Corner Restaurant announcing he mills the grains used for pasta in-house, along with the bakers at Jolene.
The lab will also be a space for experimentation and is centred around aspianatoia, a traditional wooden work-bench, commonly found in homes and restaurants throughout Naples, where it has been custom-made for the site. The bench is said to absorb the humidity of the pasta and gives it a unique texture, which helps sauces to stick.
“Elia and I have built our friendship around food for many years, sharing recipes and stories, and we are excited to share the vision for Italian food which we have developed,” said Mirto.
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