Civico 1845 Ingredient and Sourcing Guide

By Civico 1845

Civico 1845’s menu is shaped by Calabrian cooking and includes vegetables, legumes, olive oil, tomato, herbs, chile, seafood, cured meat, handmade pasta, and a dedicated plant-based selection. Ingredient availability and suppliers can change, so sourcing statements should be specific and current rather than broad promises.

This guide explains what the current menu supports and what guests should confirm directly. It does not claim that every ingredient is local, organic, certified sustainable, or available year-round.

Calabrian Ingredients and Identified Origins

The current menu names some ingredients with a defined Italian origin or tradition. Examples include imported DOP buffalo mozzarella, prosciutto di San Daniele, Calabrian soppressata, Parmigiano Reggiano, San Marzano tomato, and Calabrian chile. Other dishes use produce, herbs, seafood, meat, mushrooms, legumes, and pantry ingredients whose supplier or origin may vary.

A regional Italian identity does not mean that every ingredient comes from Italy, and a San Diego location does not mean that every ingredient is grown or caught locally. Ask the restaurant about the specific dish if origin matters to you.

Seasonal Availability

Produce quality and ingredient availability can change through the year. Civico 1845 may adjust dishes or preparations when an ingredient is unavailable, but the restaurant should not promise a fixed seasonal rotation without confirming the current menu.

Use the live menu before visiting, then ask the team about substitutions, specials, and current ingredients.

Traditional and Plant-Based Menus

Civico 1845 has offered a dedicated plant-based Italian menu since 2015. The current selection includes vegetable, mushroom, tomato, olive, caper, legume, pasta, and plant-based preparations inspired by Southern Italian cooking.

A plant-based dish may help a guest choose according to personal values, but “plant-based” alone is not proof of a particular environmental outcome. The restaurant does not use this guide to make quantified carbon, water, waste, or supply-chain claims.

Seafood, Meat, and Produce Questions

Species, catch method, farm, fishmonger, ranch, growing method, and certification should be confirmed for the specific ingredient and service date. Supplier relationships and product availability can change. Unless the restaurant publishes current documentation, guests should not infer a certification from general words such as “fresh,” “seasonal,” or “quality.”

Useful questions include:

• What is the current origin of this seafood or meat?
• Is a named certification available for this ingredient?
• Has the preparation or supplier changed from the menu description?
• Which produce is currently in season?
• Is the dish available on both the dining-room and online-ordering menus?

What This Page Does Not Promise

• A fixed partnership with a named farm, fishmonger, or supplier.
• That all produce is local or organic.
• That all seafood is locally caught or certified sustainable.
• That every menu change follows a published seasonal schedule.
• That the building, packaging, or kitchen holds an environmental certification.
• That plant-based, vegan, local, organic, and sustainable mean the same thing.

Dietary Information Is Separate from Sustainability

Sourcing language does not establish that a dish is safe for an allergy, celiac disease, or another medical restriction. Ingredients and preparation can change, and cross-contact is possible. Review the allergen and dietary information and speak with the restaurant team.

How to Get Current Information

For a sourcing question about a particular dish, contact Civico 1845 before visiting or ask the team during service. For current dishes, use the live menu. For hours and reservations, use the Visit page.