THE STORY OF ANGELA
Angela was born in 1938 in Casa Calenda, a small village in the Molise region. One year later, World War II began. The village was poor, but Angela's tight-knit family surrounded her, and she began learning to cook at the age of 5. She was only 12 when the family left Italy to settle in Montreal. Angela brought with her not only her memories but also the skills and flavors of the cuisine from her hometown.
At the age of 17, she married Rocco D'Angelo. From this union, they had two boys and two girls, including John D'Angelo, who would learn from his mother the art of infusing olive oil, cooking with fresh, authentic ingredients, and ensuring that the table was always set to welcome others. When asked what the most important thing his mother taught him was, he replied, "Simplicity in good cooking and humility for a better life."
Generous and tender, Angela was a mother with the heart of a grandmother. "She had the tenderness of a grandmother," recalls John. Around her, in her kitchen, he remembers the smell of sun-ripened tomatoes slowly simmering, filling the house in September. In October, it was eggplants and peppers that she would marinate. November was the month of sausages and other dishes. "We weren't rich, but the pantry was always filled with homemade products and supplies for the year," says her son. Her specialty? Ricotta ravioli. And at over 80 years old, she continues to prepare them and cook for the family.
But Angela didn’t just cook at home. In the early 1980s, her husband, then unemployed, rekindled his past passion and opened a gelataria, just as he had in Italy. This is how the Roberto brand on Bélanger Street was born, and its gelato still makes mouths water. Angela worked during the day and helped in the evenings, just like her children. Then, she began preparing dishes to keep customers coming back in the winter. Roberto's pasta, sauces, and pizzas quickly built its reputation.
It is this know-how, this generosity in hospitality, this simplicity in recipes, and the authentic cooking of Mama Angela that John D'Angelo successfully preserved and renewed at Roberto restaurant, which he took over in 1995, and it is also what you will find at Angela & i.
And if you take the time to truly savor, you can almost smell the tomatoes Mama Angela used to simmer. Come see us, the table is always set, just like at her place, from morning to night!
OUR LITTLE SECRETS FOR BIG FLAVOR
A fry-free kitchen, for maximum flavor!
Did you know that at Angela & i, all our vegetable dishes, and even our delicious homemade fries, are cooked without frying?
Yes, no frying at all! The result: healthier dishes with less fat, and food that retains its vibrant colors and natural aromas. A culinary experience that takes your flavor & pleasure index to a whole new level!
The secret to our perfectly crispy pizza dough!
A meticulous process for a perfect dough.
After more than eight months of testing and trials, we have perfected a light dough that enhances the sauce, basil, and toppings. The secret? Natural sourdough! More nutritious and digestible than chemical leavening, it promotes a fermentation process that transforms starches into maltose, making the dough lighter and easier to digest. On top of that, its unique flavor and finesse will make all the difference in your pizza experience!
Our tomato sauce… Ah, our famous sauce!
If you close your eyes, every bite will transport you straight to the heart of Italy.
As delicious as Mama Angela’s, because it’s her authentic recipe. Just like her, we don’t add any thickening agents to preserve its purity and natural flavor. Carefully prepared in the purest Italian tradition, this homemade sauce enhances our pizzas and serves as the base for our delicious pasta sauces. A true delight with every bite!
Fresh, natural pasta made to perfection!
Made from healthy, fresh, and natural ingredients, that’s what our homemade fresh pasta is all about.
Pasta that retains all its aromas and nutrients, because we don’t add any of the additives or chemicals used in industrial manufacturing processes. Our pasta is extruded using bronze dies, the only method to achieve a rough texture that holds sauces and the most subtle flavors of seasonings and preparations.
And our gelato?
No, 'gelato' isn’t just an Italian word or a trendy way to say 'ice cream.'
On the contrary, the gelato that has earned the reputation of Italian gelaterias is made differently from regular ice cream and contains different ingredients. While ice cream is made with 35% cream and must, according to industry standards, contain a minimum of 10% fat, our gelato is made with fresh milk and eggs, a bit of cream, and sugar. Flavors like vanilla, chocolate, and others are then added to the mixture. To truly appreciate our gelato and the subtlety of its flavors, you simply have to taste it. So, go ahead and indulge.
Our ecological footprint.
Did you know that at Angela & i, all our kitchen equipment is electric?
By choosing renewable energy that doesn’t pollute, we reduce our ecological footprint compared to that of gas-powered appliances. We also provide a safer working environment for our employees by eliminating the risks of explosion or carbon monoxide poisoning. Furthermore, our take-out bags are, of course, made from recyclable paper. We are committed to taking even more actions to protect the environment.
Who is the little boy in the photo?
He is the designer, his name is John D'Angelo, and in the image of the famous logo, he is posing at the age of nine with his mother, Angela. In the young John's eyes, one can read the hopes, aspirations, and determination of this future restaurateur, who remains just as passionate.
With the experience of four successful restaurants in Montreal, John is the creator and mastermind behind the Angela & i chain, yet another exciting project that adds to the exceptional journey of this restaurateur, who has dedicated his career to developing new concepts in the restaurant industry and promoting the idea that the pleasure of a meal begins with simple cooking, authentic ingredients, and real know-how. And that it is possible to offer this at an affordable price.
In 1989, he opened his first restaurant, Le Carpaccio, a fine Italian cuisine establishment. Four years later, eager for a new challenge and to realize some of his innovative ideas, he opened Foccacia, in a trendy, minimalist décor where you can enjoy both pizza and delicious fish or braised meat dishes.
In 1995, John took over Roberto, located on Bélanger Street in Montreal, which had been operated by his family since 1980. He renovated the space and revamped the cuisine, drawing inspiration from his mother's cooking, as well as from market trends. He relaunched what has now become a neighborhood institution. Roberto Restaurant, which everyone recognizes by its famous logo—a medallion featuring a photo of John as a child with his mother Angela—offers the aromas of family-style cooking and the warmth of a place where you feel right at home.
In 2003, he launched an entirely new concept for a restaurant and family entertainment venue. With a production team, animators, and designers, he produced a series of webisodes called Guido and Angelina's, recreating a virtual town, Ceaserville, projected onto the big screens of the large Trattoria at the corner of Sainte-Catherine and Atwater. There, you could follow the adventures of restaurateur Guido and his girlfriend, waitress Angelina.
Throughout his projects, John has nurtured and developed his passion for designing new concepts. In 2004, he sold his three restaurants to focus exclusively on Roberto.
Since then, he has also developed Aliments Balsammum, a company specializing in the transformation of natural and flavored balsamic vinegars and fine grocery products. Roberto's customers are well familiar with and appreciate Balsammum products, which you can also buy for yourself or as a gift. Just order online or visit the Balsammum store at Angela & i!
This is the journey of this little boy with big eyes who has made his mark in the restaurant industry and invites you to discover his latest concept: Angela & i! evenings, just like her children. Then, she started preparing dishes to keep customers coming back in the winter. Roberto’s pasta, sauces, and pizzas quickly built its reputation.
It is this know-how, this generosity in welcoming guests, this simplicity in recipes, and the authentic cooking of Mama Angela that John D'Angelo has successfully preserved and renewed at the Roberto restaurant, which he took over in 1995, and it is also what you will find at Angela & i.
And if you take the time to truly savor, you can almost smell the tomatoes Mama Angela used to simmer. Come see us, the table is always set, just like at her place, from morning until night!
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