Ambrogio15 Pacific Beach is the original location — the first table, the original team, the spot the rest of the concept grew from. A decade in, the menu has broadened past its signature thin-crust Milano pizza to include handmade pastas and seasonal dishes, while keeping its Milanese point of view intact.
Sourcing is specific and stated plainly: flour milled by the same family in northern Italy for 191 years, Taggiasca olive oil from Liguria, Piennolo del Vesuvio tomatoes, and buffalo mozzarella from Campania. The wine list runs biodynamic and natural, pulled from small-scale Italian producers rather than the usual import lists.
The result is a trattoria that keeps its pizza roots front and center while stretching into a fuller Italian menu built around ingredients chosen for where they come from.
Sourcing is specific and stated plainly: flour milled by the same family in northern Italy for 191 years, Taggiasca olive oil from Liguria, Piennolo del Vesuvio tomatoes, and buffalo mozzarella from Campania. The wine list runs biodynamic and natural, pulled from small-scale Italian producers rather than the usual import lists.
The result is a trattoria that keeps its pizza roots front and center while stretching into a fuller Italian menu built around ingredients chosen for where they come from.