Chef Gino Angelini

 Gino Angelini was born and raised in the Emilia Romagna region of Italy, an area acclaimed for its rich history and tradition in fine Italian cuisine and known as the cradle of renowned Italian chefs.  Influenced in childhood by the unforgettable blends of fragrance, color and flavor from the family kitchen, Gino began his professional culinary training at age 14.

He quickly attained the status of Master Chef and recognition as an expert in historic Italian menus.  He was called upon to cook with the great chefs of Italy and has prepared meals for Francois Mitterand, Mikhail Gorbachov, Pope Jon Paul II, Luciano Pavarotti, Federico Fellini, and Prime Ministers Craxi and Andreotti.

In 1997 Gino came to America to continue his career at Mauro Vincenti’s visionary Rex Il Ristorante in downtown Los Angeles and subsequently at Vincenti in Brentwood, California.  A leading restaurant reviewer labeled him as “the best Italian chef in Los Angeles.”

In late 2001, with his wife Elizabeth, he opened Angelini Osteria.  The “Osteria” was an immediate success and named “one of the ten best restaurants in Los Angeles.” 

In 2004 ,Gino launched La Terza Angelini Bar & Ristorante in Los Angeles’ vibrant La Cienega/3rd Street district.  At La Terza,  La Terza is one of Los Angeles’ most popular and critically acclaimed restaurants.

Driven by his passions Chef Gino Angelini has created culinary masterpieces that have graced many tables from Italy to Los Angeles.
Q:Many people have fond memories of cooking either with friends or family? What is your dearest pasta memory?
A:  Pasta peperina (Orzo) in brodo di cappone
Q: What pasta cut do you prefer cooking with?
A:  Spaghetti because it goes with everything: fish, vegetables, meat, cacio e pepe.

Q: Pasta is such a flexible food medium? What do you think is the best thing about cooking with pasta?
A:  Any ingredient is possible.

 Q:  Of all the pasta dishes you cook, which one do think people enjoy the most?
A:  Bombolotti all’ Amatriciana

Q: What is your all-time favorite pasta dish?
A:  Spaghetti pomodoro e basilico made by my grandmother.

Q: What do you think it is about pasta that makes people like it so much? 
A: Versatility.  It goes with everything: meat, fish and vegetables.


Q: A lot of people don’t realize how many ways you can use pasta in your everyday  cooking. Do you have any tips for enjoying pasta more at home?
A:  Yes.  Just try putting together a number of ingredients that you like from sea urchin to broccoli and see which combination you like the most.  Pasta is only a medium that allows you to put this together.


Q: What do you think are the qualities of a good brand of pasta?
A:  Pasta that doesn’t cook very fast.  Pasta that maintains the integrity of the grain.  Pasta that is organic.


Q: What’s your pasta philosophy?
A:  I grew up with pasta.  It is not only about the taste, it is about the memory.  It is about family, friends, country, tradition and history.

 

Q: Imagine you've been banished to a deserted island and can only bring one kind of pasta. Which cut would you take with you and why?
A:    Again, spaghetti because this brings back the most memories and because it is so versatile.