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Mountains of Experience

Three partners at Tre Monti in Los Altos describe their love of Italian food.


Risotto gets a shimmer with gold leaf at Los Altos’ Tre Monti.

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Chef Mattia Galiano adds color and seasoning to a lamb dish.

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Tre Monti means “three mountains” in Italian and refers to the three partners of the new restaurant in downtown Los Altos: executive chef Mattia Galiano, manager and sommelier Giovanni Messina and business partner Mario Nucci. All are natives of Italy and have worked together at prior ventures in the U.S. 270 Main St., 650.935.2197

Why here? GM: It’s a great location, and we like the challenge!
MN: They need authentic Italian food here.

What’s unusual about your menu?
MG: We import many, many things from Italy: cheeses, burrata from Puglia, prosciutto from Parma, olive oil, wine. GM: Our pistachios are grown on lava rock in Sicily. They are the brightest green.

What about your pasta? We hear you imported a $50,000 Italian bronze die pasta machine.
MG: The flour here is not the same as in Europe. We import special flour to make our pasta.
GM: The wheat from Italy is non-GMO and is the finest quality. We also have gluten-free pasta.
We sell it to go.

How’s the pizza?
MG: Our special recipe, using Italian flour, comes from Napoli. The salmon with pistachio and mascarpone is very popular.

Other specialties?
GM: White sea bass, pollo in porchetta —stuffed with sausage—and pappardelle with white bison ragu are all fantastic!”

What’s with the gold leaf on the risotto?
MG: Here in Silicon Valley, we can give a fancy touch to reward the king of risottos. Medical research suggests it’s good for the kidneys. Plus, it looks really cool!


Originally published in the April/May issue of Silicon Valley

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