Welcome to My Restaurant
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.
Fresh zucchini cooked with extra virgin olive oil and aged parmesan served with artichokes, mixed olives, roasted tomato & fresh sliced mozzarella.
Il Contadino Board
Thinly sliced prosciutto & salami with mixed cheese and olives.
Angelo's Cheese board
A mix of fresh mozzarella, brie, aged pecorino and parmesan served with salami, fresh tomato and assorted olives.
Fresh tomatoes and basil in olive oil dressing over crispy roasted garlic bread.
Thin sliced prosciutto and anchovies baked over melted fresh mozzarella on toasted garlic bread.
Mushrooms and sausage baked over fresh melted mozzarella on toasted garlic bread.
Spinaci alla Fiorentina
Organic Spinach steamed and cooked in buttery cream sauce and sprinkled with aged parmesan.
Fresh, organic zucchini fried in Extra virgin olive oil and garlic and sprinkled with aged parmesan.
A delicate soup pf freshly chopped seasonal vegetables topped with parmesan.
Pasta e Fagioli
A 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.
Marinara sauce, mozzarella & anchovies.
Marinara sauce, mozzarella, artichokes, anchovies, boiled egg, prosciutto and mushrooms.
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
Our freshly made lean beef meatballs are cooked slowly all afternoon in homemade bolognese sauce with spaghetti al dente.
Traditional dish from Matrice in the Abruzzi mountains. Our real Italian sausages (not spicy) are cooked slowly for hours in homemade marinara sauce, served with rigatoni al dente.
Lean ground beef slowly cooked in marinara sauce, served with spaghetti al dente.
La Carbonara (The Coal Lady), cooked this unique pasta favorite on the run for 1 Carbonara, Roman carters of coal, who led the rebellion against the papal states in the 1700s. A sauce of freshly beaten egg yoke, fried panchetta, onions & extra virgin olive oil is poured to cook over steaming hot spaghetti al dente. Angelo recommends a touch of freshly ground pepper.
Rumor has it that a Napolitan housewife added extra chile peppers to the recipe for her cheating husband, thus the name 'angry penne'. He loved this spicy marinara sauce which became an Italian classic.
Pollo alla Parmigiana
Chicken parmesan hot from the oven served with penne pasta in marinara sauce.
Macaroni and cheese
Hey Kidz, our man n cheese is made from scratch with real cheese.
Penne al Gorgonzola
A delicious creamy Gorgonzola sauce over penne al dente.
Fettucine Alfredo style
Fettucine means small ribbons (of pasta). Angelo's comment: "Who is this Alfredo fellow?" This creamy sauce with chicken was originally called pasta Fiorentina before Alfredo put his name on it.
Tortellini ai Quattro Formaggi
Four Italian Cheeses melted together in a creamy sauce over a generous portion of fresh tortellini pasta.
Ravoli a Quattro Formaggi
Angelo's four cheese sauce over cheese filled fresh ravioli.
Risotto alla Milanese
Creamy risotto with Saffron, sausage and mushrooms.
Pasta al Pesto
Fresh homemade Pesto over your choice of pasta (when available).
Spaghetti alle Vongole
Fresh clams in an extra virgin olive oil and garlic sauce on spaghetti.
Saute di Cozze
Fresh mussels with marinara sauce on pasta.
Ravoli ai Granchi
Ravioli with crab meat in a cream sauce.
Ravioli with lobster filling in a cream sauce.
Fettucine Alfredo con gamberetti
Alfredo style with shrimp.
Mixed sea foods simmered in marinara sauce served on spaghetti.
Risotto mare with vodka
Mixed sea foods simmered in a creamy pink sauce.
(Zuppa de pesce) Mixed sea food in tasty marinara with clams, mussels etc., served with toasted bread.
8oz. Certified Black Angus grass feed Florentine style with Spinach Butter and Parmesan.
Farm raised, grass feed Lamb grilled and served with creamy Risotto.
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.
Limoncello or Strawberry tiramisu
Pinot Grigio (Veneto)
Cavit Moscato (Sweet from Trento)
Courtaki Retzina (Greece)
Prosecco (Sparkling small bottle)
Chiaretto (Lago di Garda)
Chianti Classico (Tuscany)
Cabernet Sauvignon (Romagna)
Barbera Fontanafredda (Piemonte)
Greco di tufo (White from Napoli)
Barbaresco (Red from Piemonte)
Brunello di Maontalcino (Red from Tuscany)
Moretti Classics (Inported from Italy)
Moretti Red (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
Portobello Mushroom Ravioli
Ravioli with Portobello mushroom filling, served with cream sauce
Fettuccine ai Scampi
Sauteed prawns in olive oil, wine and cherry tomatoes over Fettuccine pasta
Amaretto di Saronno
Cooked Organic Greens
Angelo's Pasta Favorites
Dal Mare (From the sea)
From the Grill
From the Oven
Special DOC Wine
Liquor - Italian Imports (Shot Glass)