Civico 1845: Collaboration Italian Style

By Wendy Lemlin


   With its authentic food and outstanding vegan menu, Civico 1845 is one of my favorite Italian restaurants in San Diego, and it looks like it is going to become even better. Beginning this month, the Civico team is collaborating with chefs Antonio and Luca Abbruzzino, a Michelin rated father/son pair from Calabria, Italy, to highlight genuine southern Italian ingredients in the restaurant’s dishes.

Chefs Luca and Antonio Abbruzzino to collaborate with Civico 1845

Son Luca and father Antonio Abbruzzino

The Abbruzino’s modern Italian restaurant, Antonio Abbruzzino, in Calabria’s capital city of Catanzaro, first earned a Michelin Star in 2014, and has retained it each successive year. Recently, Luca Abbruzzino was named “Best Young Chef” for the 2016 L’Espresso Guide, and last month, the duo opened Restaurante Abbruzzino in Milan to much acclaim.

Brothers Dario and Pietro Gallo, owners of Civico 1845, also hail from Calabria, and have been close friends with the Abbruzzino family for many years. “The collaboration has been a long time coming,” explained Dario. “The Abbruzzinos share our passion for the authentic cuisine of our home, and we are excited to give San Diegans the rare opportunity to enjoy dishes designed by Michelin-rated chefs, while still providing an affordable experience.”

To kick off the partnership, the Abbruzzinos will travel to San Diego and work with Civico 1845 chefs Alfonso Pisacane and Pietro Gallo to create new dishes that highlight southern Italy’s finest tastes. Direct-from-Italy ingredients to augment the locally grown elements Civico is known for sourcing will include Calabrian chile pepper, red Tropea onions, San Marzano tomatoes, and Campania’s buffalo mozzarella, among other delicacies.

  Want to be among the first to sample many of the new dishes? Well, then, you’re invited to special unveiling event at Civico 1845 on Wednesday, January 18, with two seatings at 5:30 and 7:45 p.m. You’ll enjoy what looks to be a richly satisfying dinner, starting with an introduction from the guest chefs and an amuse-bouche served with Prosecco. Seven courses will follow, including an appetizer, two pasta dishes, two main courses (one seafood), one pre-dessert and a dessert for $80 per person, plus tax and gratuity. Wine pairings are available for an additional fee. The event focuses on the restaurant’s regular menu; the Abbruzzinos are assisting in developing improvements to the already highly rated vegan menu as well, and those dishes will be introduced after the 18th as they become available.

 Reservations must be made by calling the restaurant at 619-431-5990.

Can’t make it to the kick-off event? The new dishes will be served as seasonal specials and added to the Civico 1845 menus (regular and vegan) throughout 2017 and beyond.

Civico 1845, 1845 India St, San Diego, CA 92101

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