Certified Pizza World Champion Marcello Avitabile fires Officine Buona Forchetta in Point Loma, San Diego, anchoring Liberty Station's Italian dining with Neapolitan pies from two gilded dome ovens and a Northern Italian entree program across 2,600 square feet. The 2017 partnership between Buona Forchetta founder Matteo Cattaneo and BiCE Ristorante's Mario Cassineri built a dual-program kitchen—wood-fired pizza on one side, chef-driven pastas and seafood on the other—that complements the more formal Northern Italian tasting menus at Solare Ristorante across the Liberty Station campus. Two distinct patios split the 200-seat layout: one enclosed with a playground for families, the other reserved for evening diners on the terrace overlooking Sims Road. Imported Italian 00-flour feeds the dough program while the main kitchen rotates specials like octopus carpaccio, braised short rib ragu, and house-dressed burrata that push the menu well past standard Liberty Station restaurant fare. That rotating specials board adds Northern Italian depth to a core Neapolitan pizza menu, echoing the artisan-food ethos that Con Pane Rustic Breads & Cafe brings to the adjacent Liberty Public Market through its sourdough and European pastry counter. Full-service catering deploys the wood-fired oven program off-site for weddings and corporate events, scaling the same Neapolitan dough recipe and chef-driven entrees into multi-course packages for up to several hundred guests.