{"id":150507,"date":"2025-05-12T11:08:15","date_gmt":"2025-05-12T16:08:15","guid":{"rendered":"https:\/\/graziamagazine.com\/mx\/?post_type=articles&p=150507"},"modified":"2025-05-12T12:19:05","modified_gmt":"2025-05-12T17:19:05","slug":"gia-sabor-italoamericano-en-condesa","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/mx\/articles\/gia-sabor-italoamericano-en-condesa\/","title":{"rendered":"Gia, sabor italoamericano en Condesa"},"content":{"rendered":"

En una ciudad como la Ciudad de M\u00e9xico, donde cada semana parece abrir un nuevo restaurante, destacar requiere autenticidad, sabor y un claro punto de vista. Gia, en la Condesa, cumple con creces. Ubicado en la esquina de Aguascalientes y Alfonso Reyes, este rinc\u00f3n italoamericano ofrece una experiencia c\u00e1lida, casual y deliciosa que r\u00e1pidamente se ha ganado un lugar en el coraz\u00f3n de los comensales.<\/p>\n

El proyecto, concebido por la chef Fabiola Escobosa y la experta en hospitalidad Isabela Freydell, est\u00e1 inspirado en los cl\u00e1sicos restaurantes italianos de Nueva York, conocidos como red sauce joints<\/em>, con su est\u00e9tica despreocupada, comida reconfortante y esp\u00edritu comunitario.<\/p>\n

\"Gia,
Gia, sabor italoamericano en Condesa<\/figcaption><\/figure>\n

Gia no pretende ser un sitio de moda pasajera, sino un lugar cotidiano: ideal para un caf\u00e9 ma\u00f1anero, una comida entre semana o una cena relajada en la terraza.<\/p>\n

Su men\u00fa, aunque breve, est\u00e1 cuidadosamente dise\u00f1ado para resaltar ingredientes de temporada y recetas que evocan la tradici\u00f3n italiana con un toque fresco y local. Las ensaladas destacan por su equilibrio y creatividad: la de apio con d\u00e1tiles, nuez pecana y queso azul se roba los reflectores, pero la green goddess o la de ch\u00edcharo con parmigiano tambi\u00e9n son imprescindibles.<\/p>\n

\"Gia,
Gia, sabor italoamericano en Condesa<\/figcaption><\/figure>\n

Las pastas son el coraz\u00f3n del men\u00fa. Desde los bucatini al pomodoro hasta los spaghetti a la vongole, cada plato est\u00e1 preparado con una passata hecha en casa, mezclando jitomates de Valle de Bravo con pur\u00e9 importado para lograr una salsa vibrante y balanceada.<\/p>\n

Otro plato destacado es el chicken liver mousse con mermelada: cremoso, inesperado y adictivo. Las pizzas, hechas con masa madre trabajada a partir de harinas de Utah, California y Oaxaca, reflejan una dedicaci\u00f3n t\u00e9cnica que se traduce en sabor y textura. La de mortadela con pistache y burrata ya es una favorita, pero tambi\u00e9n vale la pena probar la de coles de Bruselas con pancetta.<\/p>\n

\"Gia,
Gia, sabor italoamericano en Condesa<\/figcaption><\/figure>\n

Para cerrar, los postres caseros no se quedan atr\u00e1s. Los helados cambian con la estaci\u00f3n, pero el banana split promete convertirse en emblema de la casa.<\/p>\n

Gia no es solo un restaurante, es un homenaje cotidiano a la buena comida, al buen gusto y a la hospitalidad con alma.<\/p>\n

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