Officina is a canning facility and brainchild of research undertaken by Moreno Cedroni. After his La Madoninna del Pescatore restaurant, the Clandestino sushi bar, and the Anikò fish deli, in 2002 the chef began to experiment with craft production of original recipes to can. The experiments were a success. The first to be vacuum-packed were monkfish tripe, cuttlefish with peas, tuna belly, and octopus with potatoes. The line has now grown to include sauces, preserves, condiments, and soft drinks.
