Incoming: Buona Forchetta

Traditional Neapolitan pizza hitting SD

Co-owner Matteo Cattaneo comes from the northern Italian town of Bergamo, where his family makes Farchioni (, one of the world’s most famous olive oils. They’ve purchased a handmade wood-fired pizza oven by Stefano Ferrara (the Picasso of pizza ovens). Their chief consultant is Marcello Avitabile, a three-time World Pizza Champion. Their hands-on chef is Anthony Rubino, who trained at NYC’s iconic Keste Pizzeria.

So when Cattaneo’s wife, Alexa Kollmeier, says they want to “bring verace pizza Napoletana (traditional, authentic Neapolitan pizza) to San Diego”—it’s not hard to think they might succeed.

Going into the corner of Beech and 30th Street in South Park (across from Alchemy), Buona Forchetta is one to watch. The massive Ferrara oven will lord over the space in all its blinged-out, mosaic glory. They’ve named it Sofia, after their first-born. They are turning the historical building into a classic bistro with an industrial spin, using reclaimed gems wherever possible (marble table tops pulled from a 1920s UA building in L.A., antique laundry sinks, etc.). And they’re contracting a local artist to paint a mural on the exterior wall next to the large, tree-covered, dog-friendly patio.

Planned to open in the end of November (such things often change), Buona Forchetta will serve beer (local drafts and Italian crafts) and an Italian-focused wine list to a max crowd of about 60 people.

“We found the perfect spot for our dream, just two blocks from home,” says Kollmeier.

To lust over their Ferrara oven, check out

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