Masterclass Fish dry-ageing and seafood charcuterie with Alberto Angiolucci

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.