CHEF TRAINING COURSE PRESS RELEASE
Chef Training Course Press release “O-Live” campaign, financed by the European Union in cooperation with Italian Ministry of A...

gastronomic week 2014 january
take a relaxing week in the green Umbria with a chef of international experience,cheese,black truffle,extra virgin olive oil,legum...

Winter 2014 Cooking in Umbria and Tuscany
cooking in the green heart of italy with final food taste

Cooking with the new extra virgin olive oil 2014 January
Plaing with the new extra virgin olive oil how to serve...and more...

week End con lo Chef 2013 December Umbrian and Tuscany
Two days experience, a full immersion in the Umbrians flavors and fragrances

2014 New Year's Eve cooking class
Three-days cooking courses at Spoleto in a farmhouse with tasting of extra virgin olive oil, black truffles and products of S...

shanghai 2010 july the 9
dinner Spoleto style to Shanghai expo Italian Pavillon (Better City Better Life Project)

2013 october surprise dinner
If you want to make a surprise offer you a dinner at home, I'll take care of everything. ciao and enyjoy your dinner

CHINA 2012 NOVEMBER
GOURMET TOUR FOR THE SPREAD OF EXTRA VIRGIN OLIVE OIL BEIJING SHANGHAI HONG KONG

2012 NOVEMBER O'LIVE PROJECT IN CHINA
HONG KONG BEIJING AND SHANGHAI TRAINING PROGRAM HEALT BENEFITS AND ADAPTABILITY TO CHINESE CUISINE

Palm Resort Royale Hurghada gastronomic february
Italian food promotion in the beautiful resort

2011 OCTOBER INDIA
MUMBAY NPG COLLEGE, NEW DELHI OBEROY COLLEGE, BANGALORE COOKING CLASSES AT THE COLLEGE FOR THE USE EXTRA VIRGIN OLIVE OIL

january 17 2011 world pesto genovese sauce
will involve all the chefs and not just the g.v.c.i.in the world that will make a big wave with pesto alla Genovese sauce.

2008 October Mosca Novaya Opera
Guest Chef with Carlo Cracco and Marco Bistarelli in the Mosca Novaya Opera Theather for the Presto Promo Group

2010 september riga food festival
Join with the Umbrian region weekly food festival to Pomodoro restaurant and Riga Rome Hotel

Consultant Chef

Hailing from Spoleto in the province of Perugia, Italy, Chef Angelo has been involving in the world of food preparation for almost 25 years.He started his first stint in the kitchen as a kitchen commis, learning trade secrets from many well-knowm and skilled chefs at fine dining restaurants including Angelo Paracucchi,a leading representive of Italian cuisine in the world. He has worked his way through the different kitchens of several restaurants and has been responsible for the openings of many top Italian Restaurants in various International Hotel chains including:
The Dubai Metropolitan Hotel and Resort
Tamanaco Intercontinental Hotel Caracas
Great Wall Sheraton Beying
Kun Lun Hotel Beying
Rhiga Royal Hotel Kyoto Japan
Ca del Sole Restaurant Los Angeles
Four Seasons Vancouver
Hong Kong Hilton
Radisson Scandinavian Hotel Copenaghen


His culinary career has taken him around Italy, Europe, Uk, United Arab Emirates, Asia, Usa, Canada, Africa.

Humble easy going and down to earth best describes the 45 years old Chef. His fervor for good food inspired him to join the culinary front.Creative and innovative, he likes cooking as he feels it gives him the freedom to create and experiment and the adrenaline rush of a busy kitchen keeps him on his toes. He believes that using the finest ingredients and products contributes greatly to the exquisite taste of a dish.