We are located in the Paseo Marketplace on the E Thousand Oaks Boulevard in Westlake Village.
From downtown Los Angeles drive North on the US 101 and exit at Hampshire Road

About us

We are a group of friends, born and raised from various regions of Italy.

A few years ago, and after living different experiences we met in California with the desire to try something new. Here, one thing always brought us together: our passion for traditional Italian cooking.

Thus was born our first restaurant. An informal, modern, relaxed and welcoming place where the different times of the day can be punctuate with classic but revisited delicious and healthy dishes.

A place where you can experience authentic Italian cooking, characterised by simple, fragrant and colorful ingredients flavored with happiness and originality.

THE CONCEPT

“Al Mulino Eatalian Bakery&Bar” wants to offer a refreshing experience: not just food, but much more. A restaurant able to combine in perfect harmony the culinary traditions of our country with the modern demands of society, utilizing quality ingredients and operating with respect to the ancient artisanal production techniques.

The hours of the restaurant :

At dawn the bakery wakes up.

As the oven heats up, the dough slowly rises filling the air with the scent of fresh break and welcoming the first clients, along with the aroma of freshly brewed coffee. 

Even if you only have time for a snack or a quick meal, lunchtime is worth savoring. 

The freshly made focaccia, panini, and flatbread are true delight. Soups and salads are a great alternative. And why resist the rich variety of treats or our gelato bar?

Al Mulino, the name.

The watermill, "mulino" in Italian,  grounds the grain into flour, the essential ingredient of bread, pasta and pizza.

Representing rural traditions observed and passed down by our grandmothers, the windmill symbolises the passing of time, mutual exchange and family relations.
At Al Mulino you can appreciate the flavor and value of this tradition in a cozy and contemporary context.

PIADINA ROMAGNOLA

The Piadina is a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used.

This old traditional "bread" recipe has become, with the passing of time, a traditional dish known among all strata of society: it soon went from being the bread of the poor to a mass produced snackfood loved by many.

In the Middle Ages, became the daily food staple of the region.

Today, the piadina (or piada) is known known and loved in Italy and all over the world both as a street food and a comfort food by all. Stuffed full of vegetables, cheeses, meats, it is a quintessential street food of Italy. And it can even become a dessert, or be turned into a vegetarian dish by replacing the traditional lard used in the old fashioned recipe with olive oil or soymilk.

There are numerous recipes and ways of preparing a piadina, which vary from town to town, from village to village.

Al Mulino serves the piadina in different styles:

Piadina al pollo

Piadina vegetariana

Piadina allo speck

 Available gluten-free & vegan