Angelo's Italian Market and Restaurant

The story

Crafted with passion, served with love

A Sicilian Story, Rooted in Venice, Florida

Since 1991, Angelo's Italian Market and Restaurant has been one of Venice, Florida's most steadfast expressions of authentic Italian food culture. The story starts with Emilio Rossitto, who grew up in Solarino, Sicily — a small town outside of Siracusa — before emigrating to the United States as a boy. In Connecticut, he was taken under the wing of Angelo Marchionni, the owner of an Italian market in New Britain, who taught him the craft and philosophy behind genuine regional Italian cooking. Emilio carried those lessons south and opened Angelo's in Venice, naming it in honor of his mentor.

More Than a Restaurant

What Emilio built over more than three decades is harder to categorize than a typical restaurant. Angelo's operates as a full-service Italian market stocked with imported meats, cheeses, and gourmet Italian groceries alongside a deli, a catering operation, takeout options, and a fine dining room — all under one roof. As Emilio puts it: "True Italian cooking is very regional, so we try to supply all of the essentials from Italy's many regions. There is not just one type of Italian cuisine; each region has its own distinct characteristics and every town or village uses techniques based on its climate and customs." That philosophy shapes everything from the market shelves to the dinner menu.

A Family at the Table

Angelo's is, in every sense, a family business. Emilio and his wife Loredana have three children — PierPaolo, Cristina, and Ivano — all of whom have grown up inside the business. PierPaolo, Emilio's right-hand man, jokes that instead of playing with toy cars as a child, his father taught him the prices of salami. Cristina now manages the restaurant alongside her husband Manlio, who is from Naples. The result is a warmth that regulars notice immediately: staff who remember your name and your order, a deli counter where you'll find laughter alongside your imported prosciutto.

That combination of quality and genuine hospitality earned Angelo's recognition from Gambero Rosso, Italy's most authoritative guide to Italian food and wine — a meaningful distinction for an Italian restaurant operating far from Italy.

From Breakfast to Fine Dining

The kitchen runs from morning through evening, Monday to Saturday, covering self-service breakfast, a served lunch, and a full dinner service with daily chef specials. Whether you're stopping in for a sandwich, picking up catering for an event, or sitting down for a proper Italian dinner, the standard of the food — and the sincerity behind it — remains consistent.