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 is also pizzeria:
we offer pizzas made with 8 different doughs, all light, digestible and long-leavened natural.
The ingredients used for the filling are fresh, some certified D.O.P. and follow the natural seasonality.
San Marzano agro Sarnese-Nocerino D.O.P. tomato, Fiordilatte Mozzarella of Agerola D.O.P., basil.
San Marzano agro Sarnese-Nocerino D.O.P. tomato, Bufala Campana Mozzarella D.O.P., Parmigiano Reggiano cheese 36 months, basil.
San Marzano agro Sarnese-Nocerino D.O.P. tomato, Cetara anchovies, Parmigiano Reggiano cheese 36 months, red garlic from Nubia, basil.
Bufala Campana Mozzarella D.O.P., little pork salami from Siena, Bronte's pistachio pesto.
Territorio di notte (gourmet):
Crescenza cheese, smoked trout, artichokes and onions, truffle caviar.
San Marzano agro Sarnese-Nocerino D.O.P. tomato, Fiordilatte Mozzarella of Agerola D.O.P., Spilinga n’duja (salami), red onion from Tropea, spianata calabra (salami).
San Marzano Agro Sarnese-Nocerino D.O.P. tomato, Fiordilatte Mozzarella of Agerola D.O.P., Napoli's broccoli, salami, little pork salami from Siena, crumble of bread with anchovies sauce of Cetara.