A single room, essential, light tiles on the walls, a marble-and-glass counter with the fish on display, the aging cell and the open kitchen. More than a restaurant it looks like a butcher's, or a fishmonger with a workshop, and that's exactly the idea. Few covers, the menu chalked on a board that changes every day.
Angiò opened on 14 June 2022 on Viale Africa, in Catania. It's the project of Alberto Angiolucci, who after years moving through kitchens between London and Milan came home with an idea taken from the Australian Josh Niland: to treat fish the way meat is treated. Here the fish is aged, sometimes for weeks, the whole fifth quarter is used, and the parts discarded elsewhere become sea charcuterie, fish hams and mortadelle and salami. Only local catch is worked, whatever the fishermen bring in that same night.
