Introduction
In the early years of Angelo’s life, he knew he wanted to make something great of himself. During the beginning of 2003, he had begun to imagine how he could take action and become an example of the American dream. Angelo arrived in the United States towards the end of that same year, actively aiming for a better life by learning English and working his way from dishwasher to restaurant owner. With his drive and motivation to make his family proud, he opened Angelo’s Brick Oven Pizzeria in 2017, and he says it has shaped him into the man he is today.
First Person
In the early years of my life, I knew I wanted to make something great of myself. During the beginning of 2003, I had begun to imagine how I could take action and become an example of the American dream. When I arrived in the United States towards the end of that same year, I actively aimed for a better life by learning English and working my way from dishwasher to restaurant owner. With a strong drive and motivation to make my family proud, I opened Angelo’s Brick Oven Pizzeria in 2017, a unique wood-fire oven pizzeria, with homemade pasta, salads, weekly specials, and imported ingredients from Italy.
Affiliations
- Animal Friends of the Valleys (2018-2023)
- Camp Del Corazón (2021-2023)
- Wildomar City Council (2021-2023)
- Southwest Healthcare (2020-2023)
- Folds of Honor (2020-2023)
- Business Network International (2021-2023)
Goals
My biggest goals are aimed at inspiring young entrepreneurs, assisting my community in every way I can, and continuing to provide excellent service and new ideas to those who support me. One of the ways I carry this out is with my monthly wine pairing dinner. Through this I find wonderful wines to pair with creative dishes, while creating an intimate and formal environment for my customers. I strive to continue to create experiences for everyone to enjoy. I invite anyone who aspires to achieve goals, such as mine, to learn and grow by watching those around them; and I hope to show others how it can be accomplished.
Birthplace
Piazza Armerina, Sicily.
Favorite Food
With my restaurant, I am able to portray my favorite food right on the menus and through specials. Some include short rib pappardelle pasta, my special-combination pizzas, and specially chosen, fresh fish each week. For my pizzas, I love to have homemade sausage, sliced mushrooms, fresh arugula, and shaved parmesan- also known as the 2020 pizza on my menu. Another pizza I especially enjoy includes imported, fresh prosciutto di parma, diced tomatoes, garlic and basil- or the 1977.
Mentors
My parents and my sister have always been my biggest supporters, and there isn’t a day that goes by that I don’t give thanks to everything they have done for me. The values I have now are the ones they taught me, and showed me everyday. My father, Giovanni, was a hardworking man, and is my example of determination and balance in life. My mother, Silvanna, kept our family together and always pushed to make me a better man. My sister, Marisa, is my rock and has been by my side since the beginning.
Giving Back
I have always striven to give back to my community in any way I can. I work closely with local hospitals and physicians by donating food and my restaurant space to host meetings. During COVID-19, I found a way to safely package food for pick-up and started a delivery service to feed those unable to leave their home. It is important to me that I help local schools and organizations by donating food and gift certificates to raise money for their cause, and feed those who are working so hard.
Achievements
After working so hard to open my business- my first big achievement- the next was being added into Insider magazine as a part of their top 25 best pizzerias. In 2021, I was graciously awarded the Medium Business of the Year Award by the Wildomar/ Murrieta Chamber of Commerce. More recently I have expanded my restaurant, become a citizen, and I was recently nominated for Spirit of the Entrepreneur of the Inland Empire. Looking forward to the future, there is a soon-to-be wine and bar lounge opening close to my restaurant, and I could not be more excited.