A Region at the Head of the Table

Angelo Antonio Angiulli
Angiulli Via Cerventi, 1 - Candelo (BI)
Tel. 015.253.89.98
Closed Mondays
The Chef
Angelo Antonio Angiulli.
Born in Gravina di Puglia (BA),
on 24 January 1947.
A great chef, originally from Apulia, now
successfully rooted in Piedmont, who has
had intense experiences in many European
countries: first at the five-star City Hotel in
Zurich, as demi-chef de rang; then in
Liguria, and in Brussels in a highlyfrequented
restaurant whose regulars
included Prince Baldovino and his consort
Paola of Liege. After several seasons in
Italy, he finally settled in Biellese with the
opening of “his” restaurant Angiulli, which
was awarded a star by Michelin in 1994.
What he says about himself
“My cooking is very personal, based on
memories of my early youth and on
Mediterranean culture, which I enrich with
observations and inferences I’ve made
about the cooking in countries I’ve visited.
In 1992, I interned with George Blanc at
Vonnaz. Today, I’m one of the one hundred
A STROLL THROUGH
Candelo: the Ricetti (Shelters) were fortified
complexes originally built as storehouses for
food, but which could be transformed into
defensive strongholds. The Ricetto of Candelo
was constructed prior to 1374 and is very
well-preserved.
At a short distance from Candelo lies an
“island” of Italian prairie, the Riserva
Naturale delle Baragge (Baragge Nature
Reserve), an absolutely unique environment
in which nature reigns supreme.
celebrity chefs who advertise Riso Gallo
rice, and I edit a column about gastronomic
customs in a local biweekly, L’Eco di Biella.
I’ve participated in various events, of
which I’m particularly fond of mentioning
“Tre stelle per tre bicchieri,” organised by
the Cantine Contratto in Canelli. Cooking?
A passion that absorbs my whole life.”
Specialities
Passata di cicerchie con crostacei.
The Restaurant
Mediterranean and Middle European
cuisine. Rustic, elegant, and atmospheric
space. A curiosity: precious Persian carpets
lie beneath all the tables. One room; seats 20.
A la Carte and Tasting Menu, even for
seafood. Dessert menu with accompanying
wines by the glass. Wine list with wines from
around the world, superlative vintages and
formats; 250 labels.
Menu of “antique”
spirits with labels
from
1900-1920.
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