The Factory Kitchen already plans to bring its Northern Italian fare to the Venetian by the end of the year. Now Matteo Ferdinandi, CEO of Factory Place Hospitality Group, and culinary director Angelo Auriana plan to bring Sixth + Mill Pizzeria & Bar to the former Otto Enoteca space on St. Mark’s Square in the Grand Canal Shops.
Auriana already plans a menu the reflects his father’s home cooking, with dishes such as the pizza alla montanara, a fried dough topped with tomato sauce, and scamorza, a semi-soft white cheese traditionally served during special family gatherings. The gnocchi alla sorrentina, a hearty dish from Campania, features garlic-infused potato gnocchi with a tomato sauce, topped with mozzarella and basil.
A Mario Acunto Neapolitan wood-fired oven that bakes the pizzas comes encased with refractory bricks that permit a thermal source of heat to provide consistency throughout the baking process. The restaurant also uses a traditional Italian spiral mixer to make the dough, which tends to be lighter.
Auriana’s take on pizzas brings a crispy crust and soft interior, filled with imported ingredients including cheeses, cured meats, and olive oil from the mountainous terrain of Molise.
Factory Place Hospitality beverage director, sommelier and partner Francine Diamond-Ferdinandi put together an affordable Italian wine list that focuses on Southern Italy.
Planned cocktails include the San Gennaro with Bols Genever, carpano and a splash of soda and a vibrant red Malafemmena or “bad woman” cocktail, named after the famous Italian song, made with tomato juice, spices, and vodka.
The Southern Italian casual-dining restaurant plans to debut in April 2019. A second location opens this month in Downtown Los Angeles.
• Sixth & Mill [Official Site]
• All Coming Attractions [ELV]