Angelo’s Civita Farnese

Specialties

Since opening its doors in 1924, Angelo’s has been a local favorite, serving up the old-​fashioned, comforting flavors of rich Southern Italian food: pasta, homemade meatballs and gravy, macaroni and bean soup, braciola, seafood, veal chops, and the best eggplant parmagiana you’ve ever tasted.

History

Established in 1924.

In 1924, Angelo Mastrodicasa (a beautiful surname meaning, ‘master of the house’) from Pescara, Italy opened Angelo’s Civita Farnese Restaurant, on Atwells Avenue. Farnese is a tiny town located 12 miles west of Rome and the name reflected the style of Italian cooking the new settlers to Federal Hill could expect inside. Angelo’s was the «workingman’s» restaurant, a restaurant without frills serving simple, delicious food made from village recipes. Each dish was hearty and substantial, never expensive, and the restaurant possessed an ambience that was, and still is, unique.

In the dining area, guests enjoyed their meals at large glass marble topped community tables where diners literally ate with strangers who, in turn, became friends. On any given day, at any given time, a guest may find themselves enjoying a meal with local politicians, college students, television personalities, business professionals, or movie directors.