TREVISO – He’s dead Ovidio Gobbofor more than thirty years soul oftavern from Gigia of via Barberia. She was 76 years old. A historical figure, known by all, who leaves a great void in the city. Together with his long-time partner and colleague, Alessandro Valiera, he had decided to retire in August 2019, choosing not to sell but to hand over to younger people.
Since then “La Gigia”, thanks to the imprint left by Ovidio and Sandro, has continued to be a point of reference for the people of Treviso, who still compare it to the couple of innkeepers who created it from scratch and brought it to be very more than a tavern, and much more than a simple corner of Treviso where you can enjoy a mozza and a citron.
HISTORY
«Wine has been served within these walls since the end of the 19th century. And the business has never stopped, passing from management to management. At the time, in 1982, we learned that it was available and we jumped in”, said Ovidio and Sandro at the end of 2018, when word had spread that Gigia would be closed and sold. In those days the two innkeepers had their work cut out for them to explain to everyone that, if anything, it would be them who would retire and not the place which would disappear forever becoming who knows what. And they told the story of the birth of their partnership, which started with a business that had absolutely nothing to do with mozzarella in carrozza and pizzas: «We had already been working together for ten years. We were doing a completely different business: making candles for churches. We had a small factory in Selvana, but a fire destroyed everything. We were stuck for a year before we figured out what to do. Then this opportunity happened.”
THE SECRET
And from there began a story of joy, tradition and old-fashioned cuisine. Little by little the Gigia became the symbol of Treviso which did not want to give in to trends, frenzy, the boarding up of clubs for young people that lasted the blink of an eye. «La Gigia – they said – is also popular because, upon entering it, it seems like taking a dive into the past. Our choice was to touch as little as possible. The layout is that of the past, including the typology of “cicchetti” respectful of the Treviso tradition. But this is not our secret. We believe – Ovidio and Sandro explained – the relationship with people is very important, always direct, almost familiar. After all, it’s like a newsagent here: you find the same newspapers everywhere, but then you always go to the same newsagent. For what? For the human relationship. And we are very happy with these reports.”
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TREVISO – Ovidio Gobbo, the soul of the Osteria Dalla Gigia in via Barberia for more than thirty years, has died. He was 76 years old. A historical figure, known by all,…
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