Angelo's Italy, a premier family owned restaurant in beautiful Old Town Bandon Oregon.
My restaurant is the 3rd generation of Giardinelli family owned restaurants, the first 2 were in Rome, Italy. I grew up in a house full of relatives. As a child I remember wondering why our food was always ready on the table and no one was ever cooking. One day I discovered that we had a little restaurant just below our house where my mother and grandmother cooked and my aunts attended the tables. When the Tiber River flooded Rome we had to close the restaurant and move altogether in one big house.
It was there that I was introduced to great homemade Italian food. There was a big kitchen with a large marble table and a special wood stove for cooking called "Cucina Economica" (economic stove). Everyday my grandmother, my mother, and 2 aunts started to cook very early in the morning.
I still remember waking up to the delicious smell of their homemade cooking. Everything was done there in that big cucina; bread, pasta, jams, sauces from fresh tomatoes, and many home canned vegetables. The only things we bought from the grocery store were milk and sugar. Everything else came to our house from my grandma's town, Avezzano, in Abruzzo. A farmer from there would come to our house with bags and bags of good fresh food; oil, wine, floud, eggs, live chickens, fruit and veggies.
No one had a fridge in those days and the food was immediately processed by the women in the house. I watched what they did with amazement. They were fast and every one of them knew exactly what their duty was. There I had my first kitchen job. My grandmother had a small box with a hole and a light in it. My job was to check every egg through that hole against the light. If I saw a little black spot I would reject the egg, otherwise I would put the good ones in separate baskets. While all this was going on, the farmer patiently waited, hat in hands.
I would spend several hours just watching them cooking. They never tasted teh food to see if it was cooked, they just looked at it, smelled it, and then they would say: This is ready." They didn't teach me how to cook; I just watched them, the way they mixed the spices, the way they cooked sauces and meats, the way they boiled pasta, etc. It's amazing how when I started to cook everything came back to me. That was my culinary school - my mother Lucia and grandmother Angela, were my teachers and I still do things the way they did.
Some of the dishes may be a little different from what you're used to - I do things the traditional Italian way & strive to always use authentic imported genuine ingredients or buy local. We do not deep fry and we only cook with Extra Virgin Olive oil imported from Italy.
Incidentally, people think that Italian cooking is done with lots of garlic but it's not so. We put the right amount of spices in our food but if you want extra garlic we'll be happy to please you.
We will do our best to accommodate dietary needs. Please understand that some of these options may take more time and a call ahead is preferable.
So, whether you're a local resident, or visiting Bandon to play golf at the Bandon Dunes Resort, go fishing, walk along our beautiful beaches, feel free to call or stop in for a great dinner, including fine wine.
P.s. My wife and I are musicians. We play Roman & Napolitan ballads on guitar & violin. We will be happy to serenade you on request. Also my eldest son Allen is an accomplished jazz guitarist & plays weekend evenings if he's not gigging elsewhere.
Spinaci alla Fiorentina
Creamy spinach topped with parmesan
Fried zucchini in olive oil, garlic & parmesan
Fresh seasonal vegetable medley soup.
Pasta e Fagioli
traditional Italian red bean soup with potatoes and carrots
Fresh mixed organic greens, fresh sliced tomatoes & cucumbers dressed with extra virgin olive oil, fresh squeezed lemon and sea salt.
A traditional Roman salad. Fresh organic arugula with flakes of aged parmesan lightly dressed with extra virgin olive oil and sea salt.
Mixed organic greens, tomatoes, cucumbers, olives and feta cheese dressed with extra virgin olive oil, sea salt & balsamic vinegar.
Fresh sliced tomatoes and mozzarella dressed with basil leaves extra virgin oil and sea salt.
Marinara sauce and mozzarella.(Cheese pizza)
Marinara sauce, mozzarella, anchovies, sausage, mushrooms and artichoke hearts.
Mozarrela, mushrooms with asiago, Parmesan and Gorgonzola cheese.
Marinara sauce, mozzarella & sliced pepperoni.
Spaghetti with meatballs
Traditional beef based tomato sauce with spaghetti and home made meatballs.
Traditional pork based tomato sauce with rigatoni pasta and Italian sausages (not spicy).
Penne pasta with a traditional, spicy marinara sauce.
Pollo alla Parmigiana
Oven roasted chicken breast covered in marinara sauce and mozzarella with a side of penne Arrabbiata.
Pasta al Pesto
Delicate home made basil sauce over penne pasta.
8oz. Certified Black Angus grass fed Florentine style with creamy risotto & choice of spinach, zucchini or roasted vegetables
Fresh lasagna pasta with Bolognese sauce and mozzalella topped with parmesan cheese.
Fresh lasagna with mixed organic vegetable and mozzarella topped with parmesan cheese.
Melanzane alla Parmigiana
Organic sliced eggplants with our special marinara sauce and mozzarella topped with parmesan cheese.
Barbera Fontanafredda (Piemonte)
Greco di tufo (White from Napoli)
Barbaresco (Red from Piemonte)
Brunello di Maontalcino (Red from Tuscany)
Moretti Classica (Inported from Italy)
Moretti Rossa (Imported from Italy)
Peroni (Imported from Italy)
Pyramid (wheat unfiltered)
Amaro Fernet Branca
Coca Cola Drinks
San Pellegrino Italian Drinks
Ice Tea or Hot Tea
Italian Cappuccino or Espresso
Amaretto di Saronno
Mushrooms, mozzarella & sausage
Organic spring mix with home made Caesar dressing and croutons
$1 each for extra toppings
Cooked Organic Greens
Angelo's Pasta Favorites
Dal Mare (From the sea)
From the Grill
From the Oven
Special DOC Wine
Liquor - Italian Imports