Welcome to My Restaurant

Business Hours:
Tuesday - Sunday
4:00pm - 8:30pm
Closed on Mondays
Address:
130 Chicago Avenue
Bandon, OR 97411

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Angelo's Family

My Family 94'
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We were doing a television program in Greece.
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"La Madia" This is where grandma's used to make the bread & fresh pasta
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About Angelo's Italy

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.

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