Antipasto reale La Giara
Seafood salad, swordfish carpaccio, raspberry-marinated salmon, scallop and gratinated mussels make up this dish, which expresses the restaurant's creative signature
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Dining · Romagnano Sesia (NO)
Mediterranean cuisine and ancient grain pizza in Romagnano Sesia
Eccellenza Italianacertificata 2026–2027ID 27131
Read on
The place
Ristorante Pizzeria La Giara in Romagnano Sesia combines the tradition of Mediterranean cuisine with carefully selected ingredients. The pizzas are baked in a wood-fired oven using a special dough made from MIA GRA flour, prepared with four ancient stone-ground wheat varieties: Verna, Autonomia, Abbondanza and Frassineto. The menu ranges from seafood dishes, with creative starters such as raspberry-marinated salmon and paccheri with octopus, to meat mains such as tagliata di manzo. A family atmosphere and attentive service define every experience, from business lunches to celebrations.
At the table
In Romagnano Sesia, Ristorante Pizzeria La Giara offers Mediterranean cuisine and pizza baked in a wood-fired oven.
Why you can trust it
RISTORANTE PIZZERIA LA GIARA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
RISTORANTE PIZZERIA LA GIARA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Seafood salad, swordfish carpaccio, raspberry-marinated salmon, scallop and gratinated mussels make up this dish, which expresses the restaurant's creative signature
Spaghetti allo scoglio, paccheri with octopus and scampi risotto interpret Mediterranean tradition with carefully selected ingredients
Tagliata di manzo (sliced beef) represents the meat offering, rounding out a menu that alternates between sea and land
The dough is made with MIA GRA flour, obtained from four ancient stone-ground wheat varieties — Verna, Autonomia, Abbondanza and Frassineto — baked in the wood-fired oven according to tradition
A house specialty popular with regular guests, offered in the tradition of Neapolitan pizzerias
The whole-wheat dough is available for those with particular needs or specific dietary preferences
The figures
What visitors say
«La Giara is a truly excellent restaurant, impeccable in every respect, from the staff to the dishes. I go regularly, both for business lunches and on weekends, and it's always reliable.»
«An atmosphere that feels like home, with attentive service, always with a smile and very accommodating. A wide choice spanning sea, land and pizzeria flavours.»
«Don't be fooled by the understated look: it's quite the opposite. We went for lunch, with starters of raspberry-marinated salmon plated like in high-end restaurants.»
«A very welcoming place, with kind and friendly owners and staff. The pizzas are delicious, varied and generously topped — the pizza fritta is an absolute must-try.»
Reviews appear in the language each guest wrote them in.
In the making · The method
MIA GRA flour comes from the slow stone-grinding of four ancient wheat varieties: Verna, Autonomia, Abbondanza and Frassineto
The pizza dough is prepared by hand with this special flour, following a recipe that brings out the organoleptic qualities of the ancient grains
The pizzas are baked in the wood-fired oven, a method that ensures high temperatures and the authentic flavour of Italian tradition
