Venice's Fiorelli Pizza is an outdoor pop-up located in an urban farm. Swing by for a unique dining experience on Abbot Kinney.

Fiorelli, who’s been behind the stoves at several prominent LA Italian restaurants, first met Gutierrez in 2021 at the Boujis Group, which operates hotspots like Olivetta and The Draycott.

Fiorelli uses King Arthur’s Sir Galahad flour, a high protein mix that’s meant to be more of an all-purpose, instead of 00, which is traditional for Neapolitan pizzas.

They don’t consider Fiorelli Pizza a pop-up, but a “mobile wood oven.” Gutierrez did add that at one point, the two thought they’d just end up being street vendors.