Born in 1983 in Castellammare di Stabia, Pierluigi Gallo contributed in 2025 to bring a Michelin star back to Rome’s historic Achilli al Parlamento with cuisine that marries Niko Romito-style precision to Campanian and Lazio flavours.
Born on 18 May 1983, Gallo grew up in San Salvo (Abruzzo), cooking in the family trattoria-pizzeria from age fourteen. After secondary school he enrolled at the Accademia Niko Romito and stayed on at the Reale during its third-star year (2013), absorbing discipline, flavour minimalism and textural exactitude.
He then refined his craft in Rome’s two-star kitchens—Il Pagliaccio with Anthony Genovese and All’Oro with Riccardo Di Giacinto—before taking charge of Greg Ristorante in Tivoli (Palazzo Morelli) in July 2017, bringing contemporary fine dining to the town.
After the Tivoli chapter he became head chef of Giulia Restaurant in Via Giulia (Rome) in February 2018, developing a personal language that blends Campanian memory, French-rooted technique and Lazio produce.
In 2021 he arrived at Achilli al Parlamento (Via dei Prefetti, Rome), revamped the interior with the Achilli family, split the venue into a wine bar and a gourmet dining room, and introduced two tasting menus (5 and 8 courses). On 5 November 2024 the Michelin Guide Italy 2025 restored the restaurant’s star—the only new star in the capital that year.
Gallo’s cooking rests on three pillars: Campanian memory, Romito-style precision and Lazio produce. Signatures include Cod, lettuce, buffalo milk and “ventricina” sausage; “No-spaghetti” alle vongole—tortelli filled with spaghetti creamed in clam sauce; and the Pagnottella alla porchetta, a nod to Roman street stalls. Twelve-year sourdough bread and desserts such as the Soft Pastiera reveal a holistic view of the menu.
