# Alberto Angiolucci

> Originally from Sicily, Alberto Angiolucci began his culinary career by immersing himself in local gastronomic traditions, which he has reinterpreted…

Original page: https://www.scuolatessieri.com/alberto-angiolucci/

Angiò – Macelleria di Mare, Catania

Originally from Sicily, Alberto Angiolucci began his culinary career by immersing himself in **local gastronomic traditions**, which he has reinterpreted with a modern, innovative vision. A **chef and entrepreneur**, he is now known for his ability to **blend creativity with respect for tradition**, becoming a leading figure on the contemporary restaurant scene.

Alberto Angiolucci is the founder of **Angiò – Macelleria di Mare**, a restaurant in Catania that stands out for a unique concept: applying **techniques typical of meat processing**, such as dry-ageing, to the **preparation of fish**. This revolutionary approach results in original, refined dishes, such as “seafood charcuterie” and dry-aged amberjack sashimi, which celebrate the flavours of the sea in a bold and innovative way.

In his restaurant, Alberto Angiolucci pays particular attention to the **quality of the ingredients**. He uses **organic flours** for bread-making, following slow fermentation processes, and favours **local ingredients** for desserts and savoury dishes. Among his most admired creations are dishes such as “Cuttlefish and bone marrow”, a union of sea and land that combines flavours and textures harmoniously.

Beyond the kitchen, Alberto Angiolucci stands out for his **hospitality** and his ability to create a welcoming atmosphere. Supported by a young, passionate team, he has turned Angiò into one of the **most popular culinary destinations in Catania**, earning **recognition from prestigious guides such as the Michelin**. His dedication and passion are reflected not only in his dishes but also in the experience he offers guests, combining professionalism and human warmth in a unique setting.