ristorazione — Romagnano Sesia · Piemonte
Between the hills of Novara and the Sesia plain, in Romagnano Sesia, La Giara brings seafood cuisine to a landlocked corner of Piedmont, alongside a pizza made from four ancient stone-milled grains: a double story that surprises those who sit down, and invites them back.
The entrance gives nothing away: the façade is understated, much like the understated way Boccia Anna and daughters run the place. Yet those who step through the door find a bright dining room seating a hundred and twenty, where staff welcome guests with a smile and the kind of attentiveness that comes from knowing every table by name. A family-run welcome that reviews, with some consistency, describe as a guarantee.
The dining room speaks with two voices living side by side: seafood — raspberry-marinated salmon, paccheri with octopus, prawn risotto with burrata — and the cuisine of the land, with tagliate (sliced steak) and inventive starters. A menu built on seasonality, changing daily in the fourteen-euro lunch menu and widening, on Sundays, to banquets and private and corporate receptions.
The kitchen fires up its wood oven and works an out-of-the-ordinary dough: MIA GRA flour comes from four varieties of ancient grain — Verna, Autonomia, Abbondanza and Frassineto — selected grain by grain and slowly stone-milled. Rich in fibre and natural proteins, it yields a pizza that is light and fragrant, unlike any made with ordinary flour.
The La Giara page brings together the full menu, offerings for banquets, events and ceremonies, and everything this restaurant holds in store for its guests.
