The Civico 1845 Story: Calabrian Roots & Sustainable Italian Dining
From Calabria to Little Italy
Born in Calabria and shaped in San Diego, Civico 1845 brings the Gallo brothers' family traditions into a lighter, modern Italian restaurant.
Brothers Pietro and Dario Gallo opened Civico 1845 to share the food they grew up with in Southern Italy: handmade pasta, bright vegetables, olive oil, seafood, and dishes built with restraint rather than excess.
The menu keeps Calabrian tradition at the center while giving it a contemporary San Diego point of view, including plant-based Italian dishes that feel natural beside the classics.
Sustainability in the kitchen and the room.
The same restraint guides the space. Reclaimed and natural materials shape the dining room, and the kitchen works with seasonal ingredients so waste stays low and the restaurant feels warm, modern, and rooted in place.
Pietro Gallo
Pietro's love of cooking was born in his mother's kitchen in Calabria, where the bold, sun-drenched flavors of Southern Italy became the foundation of everything he creates at Civico 1845. As Executive Chef, he ensures every dish is made with the same care and tradition he learned as a child.
“Respecting the traditions is everything! Our mother used to cook tomatoes for three hours to get the taste just right. That is the standard I desire to live up to.”
Dario Gallo
Born and raised in Cosenza, Italy, Dario moved to Milan to study Economics and Business Management. His passion for modern Italian design and contemporary cuisine inspired the vision for Civico 1845. Dario's goal is to bring an authentic and contemporary Italian experience - food, service, wine, and cocktails - to San Diego.
“Food in Italy has evolved so much from the past. I want to bring to the United States this transformation of simplicity where tradition meets health; every bite tells a story of timeless flavors refined for modern well-being.”