Mattia Galiano is opening Tre Monti with Giovanni Messina, a longtime restaurant server and sommelier, and Mario Nucci. All three hail from Calabria. They took over the space after Miyo Yogurt closed.
The future home of Tre Monti on Main Street in Los Altos. Photo by Elena Kadvany.
Galiano, who came to the United States five years ago, said he has been cooking since he was a young child. Opening his own restaurant is a longtime "dream," he said.
The Tre Monti menu will represent all regions of Italy, with pasta, pizza and seasonal dishes using ingredients sourced from local farms. Galiano plans to import certain cheeses, including a buffalo mozzarella made by members of his family in Naples, as well as wine from Italy.
Fresh pasta will be made on a $60,000 machine from Italy. Galiano plans to also make gluten-free and vegetable-flour pasta.
Galiano recently traveled to Naples to conduct pizza research, visiting the best pizzerias and talking to their owners. He developed his own mix of flours for Tre Monti's pizza dough.
"Our goal is to bring the real Italian food," Galiano said.
Tre Monti will serve wine and beer, including house red and white wines made specially for the restaurant by Sonoma's Larson Family Winery, whose owners are old friends of Galiano's. The wines will be bottled under the restaurant's own label.
Tre Monti will serve lunch and dinner daily. Galiano hopes to open by September.