Founded by Lorenzo Gallina, the establishment commemorates a quarter-century of dedication to transalpine cuisine, maintaining the essence of its origins while fully integrating into Almería's gastronomic culture. The celebration will include a drink offer with pizza or pasta, designed to entertain its customers in the Zapillo neighborhood.
Gallina's story with Almería began in Christmas 1990, when a trip from his native Rome revealed the climate and quality of life in the province. Fascinated by the tapas and fresh fish bars, he decided years later to settle in the city, seeking a new professional opportunity outside his field of geology.
“"Being in short sleeves at that time of year was unthinkable for me. And then I realized the quality of life there was in Almería, the tapas, the bars that sold fresh fish as a tapa... It was another world and it fascinated me from the beginning."
Given the scarcity of Italian restaurants in the area, Gallina, along with a chef friend, transformed an old tapas bar, Los Rosales, into La Trattoria. Initially, adapting to local ingredients was a challenge, such as the difficulty in finding Mascarpone cheese or the need to use bacon instead of pancetta for carbonara. However, the effort and passion for Italian authenticity prevailed.
Over time, La Trattoria's menu has evolved, incorporating essential dishes such as Capricciosa pizza, 4 Cheeses, and Bolognese lasagna, while others vary seasonally. Gallina emphasizes the importance of gastronomic pedagogy, educating diners about the traditional preparation of carbonara, without cream, a practice that has gained acceptance over the years.
“"Here the custom was for carbonara to have cream, bacon or cooked ham. When I opened I thought 'we are not going to make it with cream, it is made with egg and as it should be'. Then, when explaining to people that we made it with egg, they were a little dissatisfied and I said 'if you want we will make it with cream, which is also good and if you like it there is no problem', but we always try to maintain this Italian product."
The business expansion included the opening of La Trattoria del Mar on the promenade, offering a different but complementary atmosphere to the original location. Looking ahead, Gallina plans to maintain the essence that has characterized the restaurant for 25 years, with the ambition of expanding its own production of pasta and ice cream in a new workshop, and introducing Italian-style breakfasts.
