Angio Macelleria di mare

Angiò – a project by Alberto Angiolucci from Catania, born in 1997 – aims to spotlight products and artisans.

This is why he focuses on fish maturation in his restaurant, both for taste and ethical choice, as well as the production of seafood, bread-making, and fermented cured meats.
Angiò is a home, pantry, and butcher’s shop, but above all a project based on the use and valorization of the ingredients.