La Galleria. Gragnano. 01.06.2016

The entrance - a hommage to Gragnano through its most famous product
The entrance – a hommage to Gragnano through its most famous product
Croissant with butter and anchovies, potato croquette, abergine croquette, shrimp and spinach burger
Croissant with butter and anchovies, potato croquettes, aubergine croquettes, shrimp and spinach burger
Delicious bread. Give me that baba with zucchini and I don't need anything else
Delicious bread. Give me the baba with zucchini and I don’t need anything else
Steamed courgette, with raw scorpaena, apple and almonds
Steamed courgette, with raw scorpaena, apple and almonds
Cooked octopus with peppers, beef tartar and olive powder
Cooked octopus with peppers, beef tartar and olive powder
Beef carpaccio with soya sauce and loquat
Beef carpaccio with soya sauce and loquat
Mixed pasta soup with squid and cannellini beans
Mixed pasta soup with squid and cannellini beans
Raviolo with Napoletan ragu
Raviolo with Neapolitan ragu
Codfish Caprese
Codfish Caprese
Iced orange soufflé
Iced orange soufflé
Small pastry
Small pastry
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Chef Giulio Coppola

La Galleria

Head chef: Giulio Coppola

Via Pasquale Nastro 29, Gragnano NA, Italy
La Galleria, run by the chef Giulio Coppola and his partner Camilla Inserra, is located in Gragnano, the capital of pasta, and to remind us of this, pasta in all possible forms awaits us already at the entrance of this intimate restaurant in the heart of the town.
Giulio, the young passionate chef often described as one of the most talented chefs of the region, who gives great importance to the best ingredients of his territory and strongly respects seasonality, is in his restaurant beautifully reinterpreting the traditional flavours and dishes of the region,  serving fantastic food and yet keeping prices very reasonable. All this makes his restaurant known also as one of the best value gourmet restaurants in Campania which is just another good reason for visiting them and enjoying their friendly hospitality and delicious dishes.

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