Gianfranco Gentile, contemporary artist from Verona, brought art inside the
restaurant's hall, staring at the walls the paintings of Classico
Conviviale: figures linked to the Greek myth, evoked in a fascinating way,
where ancient classical art blends with contemporary research.
These works are made with a dry pastel technique on corrugated double core cardboard.
The dining room is now i a Permanent Exhibition, an Art Gallery. The rigorous, precise and refined artistic representation will allow you to immerse yourself in a timeless atmosphere, in which the soul relaxes, abandoning the frenetic rhythms of the outside world.
Thanks to this peacefulness, you will be able to appreciate the flavours and taste of the kitchen, appreciating every single moment.
Al Gallione Restaurant in Varese has included among its proposals the Pizza
a real dish composed with the same attention with we you care for a
The basis of our Pizza Gourmet is a long-lived natural dough, light and digestible, characterized by a soft high edge and a crisp base. The ingredients chosen for the filling are Italians, high quality and excellence with some D.O.P.certifications
The difference between a classic pizza and a Gourmet Pizza is also the research in the combination of particular and unusual ingredients, which make up a tasty combination of unique flavours and aromas.
Do not hesitate to contact us:
+39 0332 948196.
San Marzano tomato agro sarnese-nocerino D.O.P., buffalo bell D.O.P., Parmigiano Reggiano 36 months, basil.
Smoked buffalo tomato piennolo red D.O.P., tomato camone, tomato Paccatelle yellow, basil
San Marzano tomatoes, sarnese-nocerin D.O.P., anchovies from Cetara, Parmigiano Reggiano 36 months, red garlic from Nubia, basil.
Milano Cosmopolita (gourmet):
D.O.P. Bufala Campana, saffron squacquerone, smoked Prague ham, pineapple, caramelised ginger and pink pepper.
San Marzano tomatoes, sarnese-nocerin D.O.P., stracciatella, prawns with passion fruit and basil.
La nera di zucca:
D.O.P. Bufala Campana, tuna tataki, red onion, Bronte pistachio pesto.
Rosso di sera:
Tregiana, mozzarella fior di latte di Agerola, smoked provola, crispy bacon and reduction of must.
Agerola Fior di latte, friarielli, Cetara anchovies, pine nuts, stewed escarole.