Housed inside a huge renovated warehouse, the exterior of Campo di Bocce of Los Gatos gives little indication of the remarkable scene within.
The cavernous room is packed with everyone from casual players to serious league contenders and corporate team builders engaged in the ancient game of bocce ball on modern courts — while dining from a diverse menu of finely prepared Italian dishes and partaking in the fully stocked bar.
“People sometimes compare us to bowling alleys,” General Manager Alex Hardin told San José Spotlight. “But it’s really not the same. There is more of a strategic competitiveness to the game, and our customer service and food are exceptional.”
Founder Tom Albanese was inspired to open Campo di Bocce in 1997 after a trip to his family’s hometown of Campobasso, Italy. He transformed what had been the Adams Lumberyard and dehydration plant into a high-ceilinged space that features four courts, with an additional four courts in an adjoining covered patio, both of which have dining areas.
The concept was simple: A relaxed environment where people could gather to learn or play bocce ball, with a kitchen turning out sandwiches and finger food rather than a full-fledged restaurant. The approach changed rapidly once the location was discovered by major players like Netflix, Google, Intel and Cisco — and business skyrocketed.
Bocce ball is a low-impact sport anyone in any age group can enjoy. That’s a big part of the draw, according to former General Manager Joe Morelli, the first person hired to work at Campo di Bocce.
“Nobody is asked to do anything outside of their physical abilities,” Morelli told San José Spotlight. “With volleyball and softball, if someone doesn’t run fast or jump high, they’re not going to play. But here, it’s an equal playing field.”
Now working part time, one of Morelli’s tasks is to lead inexperienced players through the rules. A small silver ball called a “pallino” is rolled at least past the double white lines in the center of the court. The two teams, using red or green balls, score points based on how close they get to the pallino. It’s a moving target — players can hit the pallino to try to gain the advantage.
The simplicity of the game, according to Morelli, means a grandfather can play alongside his grandson. And the easy pace means there is plenty of time to snack courtside on a variety of finger foods, such as Campo di Bocce’s signature fried calamari.
“We take a lot of pride in the quality of the menu,” Hardin said. “Our calamari is not frozen and not pre-cut. We batter it ourselves and fry it. We change our oil every day which is, I think, the real key.”
The meatball sliders are another popular dish: A half-meatball smashed and served on a toasted Hawaiian roll with arugula, Gorgonzola and a deep, rich house marinara — a standout red sauce that accents many of the dishes.
Campo de Bocce offers several package deals, starting with single-court parties for 12-15 people, featuring either standing service of platters, pasta bowls and pizza served in waves, or “Dining and Bocce” packages with the reservation time split between playing and enjoying sit-down dining with three family-style or buffet-style menus.
Pasta entrees include classic dishes such as lasagna, made with three cheeses and pesto, chicken piccata with herbed risotto and pasta primavera, with broccoli, bell peppers, spinach, tomatoes and onions.
The cannelloni is one of Chef Javier Ambrosio’s specialties. House-made crepes are stuffed with shredded chicken and spinach, then topped with Alfredo sauce. Ambrosio has worked at Campo di Bocce for 25 years, with most of the kitchen staff clocking more than 20 years.
Individual players are also welcome, such as regulars Ray Wootten and Maurice Pisciotta, former firefighters in their 80s who have been playing together on the over-55 league for several years. Wootten said there was something about the game that hooked him “pretty quickly.”
“It’s simple, but difficult to master,” he told San José Spotlight. “It’s good for older people because it’s something they can still do that’s challenging. And you can come in off the streets, never having played before, and still enjoy it.”
Wootten, who is fond of pasta dishes, favors the linguini and clams, a dish prepared with white wine and clams still in their shells.
“It’s clams, butter, wine and garlic,” he said. “Just those few ingredients, but it comes out as a soupy dish that you sop up with your bread. It’s probably the simplest pasta dish here, but one of the best and very satisfying.”
Pisciotta recommends the eggplant parmigiana, layered with cheese and the house red sauce.
“It’s vegetarian. I’m not a vegetarian, but I order it anyway,” he told San José Spotlight. It’s a very good dish, and it’s plenty large. You won’t go away hungry.”
He said you don’t have to be really good at the game to enjoy it. He’s drawn to bocce ball, in part because of the friendliness of the players.
“Everyone’s here to enjoy themselves,” Pisciotta said. “The staff is always friendly and eager to help, and the setting is beautiful. People come here from all walks of life. They are all on the same level, and they are all having a great time.”
Contact Robert Eliason at [email protected].
Editor’s Note: The Biz Beat is a series highlighting local small businesses and restaurants in Silicon Valley. Know a business you’d like to see featured? Let us know at [email protected].
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