NEW OPENINGS
GALLIO
With its bold flavours and impeccably sourced ingredients, new Mediterranean pizza restaurant, Gallio, has burst onto London’s food scene, opening its doors in Canary Wharf in the Atrium Kitchen on Upper Level 2 of Cabot Place. A CRUST ABOVE Gallio offers a brand new, thoroughly modern style of pizza, alongside sharing mezze-style small plates, seasonal salads, Mediterranean bowls and fully loaded flatbreads, all packed with nutritious and vibrant seasonal ingredients. Certain to stand out from the crowd, the pizza at Gallio is all about the base, say its founders. The dough is a unique blend of carefully sourced grains that not only taste better, but are also packed with antioxidants, they claim, and high in protein and fibre too. Showcasing simplicity at its best, the nutritious grains are mixed with nothing more than sea salt, yeast, extra virgin olive oil and filtered water, before being left to prove for 18 hours. Diners can watch as the trained pizza chefs behind the open counter at the traditional Marana Forni wood-fired oven toss and flip the dough, handcrafting it into that all-important thin and crispy base. Having been taught by Davide D’Auria - a thirdgeneration pizza chef and a previous winner of Best Pizza Chef in the UK at the World Pizza Championship - the Gallio team are skilled in the ‘art of pizza’. The premium toppings on offer also help to transport diners to warmer climes thanks to interesting and unique combinations such as marinated artichoke hearts with sun-dried tomatoes, kalamata olives and mozzarella, nduja with fennel salami, 30
signature red sauce, piquillo peppers, buffalo mozzarella and wild rocket, wild mushrooms with spinach, pumpkin seeds, mozzarella, feta and Aleppo pepper. Regularly changing seasonal specials will also be on offer in the future, say Gallio, such as Moroccan Ras-el-hanout chicken with Padrón peppers, pickled red onions, mozzarella and pomegranate seeds. FRESH AND FULL OF FLAVOUR Whilst pizza takes centre stage, an array of small plates are on offer as well, and are big on flavour (from whipped beetroot borani to roasted garlic hummus and lamb meatballs with minted yoghurt). Seasonal salads are available as a main or side, with bright and zingy choices including Quinoa Tabbouleh (made with mixed quinoa, cherry tomatoes, parsley, pomegranate seeds and red
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