A new generation of Italian cuisine – fresh, light and authentic. By using proper cooking techniques, our flavors are natural and pure. Our menu is an homage to our southern Italian roots and reflects what’s being served in Italy today.
We believe in sustainability, both in our food and in the design of our restaurant. While our menu focuses on locally grown and seasonal ingredients, our bar and dining areas were created using reclaimed, natural materials. Nothing goes to waste at Civico 1845.
“We want guests to feel like they are dining in our home in Italy, experiencing our family’s traditions and home cooking.” – Dario Gallo
“Our mother used to cook tomatoes for three hours to get the taste just right. That is the standard we desire to live up to.” – Pietro Gallo
Owner, General Manager
Born and raised in Cosenza, Italy, Dario Gallo and his brother Pietro grew up with the restaurant business by working for their father’s restaurant supply company. Dario went on to study economics and business administration at the University of Milan-Bicocca, before opening an Italian restaurant with his brother in their hometown.
After visiting San Diego for the first time in September 2013, the Gallos knew they would be back. With a vision of Civico 1845, the move was made later that year to the heart of Little Italy, where Dario and Pietro both also reside.
Owner, Kitchen Manager
In addition to being familiar with the restaurant industry, Pietro Gallo also grew up with a love of cooking, often learning from his mother in the kitchen. Before coming to San Diego, Pietro attended University Niccolò Cusano to study economics.
Pietro’s love of Italian cuisine, coupled with a passion for veganism and healthy living became the inspiration behind the vegan and gluten-free menu at Civico 1845. Pietro serves as Kitchen Manager to ensure these dishes are made properly and with as much care as the rest of the menu.
Front of House Manager
Flavio Piromallo has more than a decade’s worth of experience in San Diego and serves as front of the house manager and assists with overall operations. Originally from Naples, Italy, Piromallo is known in the local restaurant industry for his tenures at two Little Italy establishments: Buon Appetito and Sogno Di Vino.
Head Chef Alfonso Pisacane comes from a long line of Italian chefs. His family has owned and operated Le Tre Sorelle, a traditional Italian restaurant located in the beach community of Positano, Italy, for over three generations. Pisacane spent the last 10 years making a name for himself in the North County San Diego, Orange County and Los Angeles dining communities.