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Alberto Angiolucci
Angiō is a project that starts from Catania, from my home.
Angiō is a pantry, gastronomy, and trattoria. Traditional products and contemporary creations, influenced by the experience Alberto has acquired over the years.
Seafood sausages and charcuterie, such as octopus mortadella, squid lard, pagro chorizo with paprika made in-house, swordfish aged in beeswax, or John Dory sausage with tenerumi greens and Sicilian hazelnuts.
#angiopesce
