
Investing in life experiences
Is it possible to do business while reconciling profitability and care for the local area? Is it possible to invest in areas considered peripheral while still offering a high quality of life and ensuring the maintenance of a vibrant social fabric?
Andrea Galli was clear five years ago that it was possible to answer yes, but above all he wanted to show that it was possible, that it could be demonstrated concretely that these were not declarations from a dream book.
Therefore, starting from the family’s real estate and consulting company, he wanted to invest by opening new companies capable of creating a group that could create new residential experiences, and that would allow people to live in them and experience them while also thinking about the services and the socio-environmental context in which they were located.
So, 5 years later, here we are interviewing the editor of the magazine you have in your hands, ready to draw up a balance sheet, which resembles a renewed promise for the future.
Let’s talk about the Galli Group: how was born and what is the philosophy behind it?
“The group was founded at the end of 2019 and we officially launched at the beginning of 2020, so we are almost five years into the business. In these years, we have grown considerably, reaching more than 70 employees. Our basic idea was to create a set of skills that could comprehensively address the issue of ‘living’ on the ground. We don’t just limit ourselves to construction or planning: we want to manage and improve people’s life experience, also offering services such as our Bistrôt, both in the sense of the bar and restaurant, which has become a reference point in Grono, and with the magazine, which aims to inform and create culture by telling about people and their activities.”
How did you arrive at this current configuration?
“We started with Galli Partners and Galli Immobiliare. They are two family-owned businesses, which are historical and did not have more than 20 employees. They are focused on consulting and the local real estate market. Then we added other key pieces: the general construction company, the engineering firm, the planning firm and the food and wine part.”
Regarding the initial vision, is the group achieving what it set out to do?
“Yes. The vision was to create a group that could enhance not only the best known urban centres, but also the suburbs and less frequented areas, which are often snubbed by big investors. We chose to focus on an approach that balances economic sustainability with attention to the territory and people. We do not simply want to do business, but to pamper the needs of potential customers and protect the territory.”
Have there been any slowdowns or difficulties in recent years?
“We are interested in growing organically. Geographical expansion is something that takes time: we have also started to operate in Zurich, and in other cantons, trying to expand our range gradually, but without ever losing sight of our philosophy of paying attention to minor realities.”
Which projects or achievements are you most proud of?
“One of our projects of which I am particularly proud was in Grono, where we developed the Quartiere Birreria: 52 flats in an area that many would have considered unprofitable. It was a challenging operation, but it proved to be a success, showing that it is possible to create value even in less central locations. In the Moesano, then, we are the periphery of the periphery. An Italian-speaking region that is in the minority in a canton that is in any case peripheral to the rest of the Confederation. We could say that this is our mission: to revalue and make people appreciate what we have, even in areas that might be considered ‘difficult’ or unattractive to large investors. I can tell you an anecdote....”
Of course...
“This summer a colleague came to visit me from Dubai. He saw the Mesolcina and Ticino and was enchanted by areas like Grono and other small towns. He told me that for many people it would be a dream to have a house in the middle of greenery and nature. Well, we often take the beauty around us for granted and think that the value is in the name of the place, in the brand. But those who come here are interested in the human dimension and the contact with nature that one can have. Beauty is an experience that you perceive by living in it.”
What is the message you would like to convey about the future of the Galli Group?
“I firmly believe that by focusing on quality and good living, we will be able to maintain long-term, sustainable growth. We are not interested in rapid expansion or compromising on quality. We want to be a point of reference for people who are looking not just for an investment, but for a living experience. Ultimately, our goal is to maintain the social and economic fabric of the territories in which we operate, contributing to their development with projects that enhance local resources and are in tune with the needs of the community.”
Before saying goodbye, one last question about a great passion of yours: wine. What are you proposing lately at Bistrôt and with World Wide Wine?
“We are trying to educate people about bubbles. We have created a menu with a selection of Champagne, Franciacorta, Trento, Cava and other classic method sparkling wines that offer the possibility of drinking while spending the right amount. The good and the beautiful can be within everyone’s reach, you just have to know how to choose and have the tools to do so.”
Andrea Galli
Anno di nascita: 1978
Professione: Imprenditore
Andrea Galli, di formazione ingegnere civile, per 15 anni è stato dirigente di un’importante realtà dell’ingegneria svizzera, e ha poi diretto AF-Consult Switzerland a Baden nel Canton Argovia attiva nel campo dell’energia. Nel 2019 ha fondato a Grono (GR) la Galli Group che riunisce società attive nel settore dell’edilizia, dell’ingegneria, dell’immobiliare, della pianificazione e dell’enogastronomia. È dal 2021 CEO di Pini Group, azienda svizzera tra i leader globali nella progettazione di infrastruttur

DOSAGE TABLE
Sparkling wine, champagne, classic method, champenoise, traditional how to get around the world of ‘bubbles’? Andrea Galli is not only an entrepreneur but also a wine enthusiast and sommelier. Here is a short guide to help you find your way around the distinction of wines by type of sugar dosage. This is what classifies ‘bubbles’ into dry, brut, etc. Let’s do a little review.
Brut Nature / Pas Dosé
0 - 3 g/L
No sugar added; very dry and dry taste.
Extra Brut
0 - 6 g/L
Very dry, with barely perceptible residual sugar.
Brut
0 - 12 g/L
The most common dosage; balance between
acidity and sweetness.
Extra Dry
12 - 17 g/L
Slightly sweeter than Brut; fresh, lively flavour.
Sec / Dry
17 - 32 g/L
Sweetness more evident; pleasant but still
balanced.
Demi-Sec
32 - 50 g/L
Sweet, suitable for desserts; well-balanced acidity
and sugar.
Doux
Over 50 g/L
Very sweet; perfect to accompany very sugary
desserts.