Chef Angelo’s first hands-on culinary experience took place at the Morinelli family restaurant in Rome. He worked there until 1968, when he and his father immigrated to Long Island, New York. Life changed dramatically as young Angelo entered the business world on the New York Diamond Exchange. Not surprisingly, he only lasted six months before returning to his roots. In 1969, he went to work at his family’s new incarnation of La Cisterna in Mineola, New York.