to Dillon my best friend
sorry but it,s impossible to translate......

TAGLIATELLE DAY
Italy began a campaign yesterday to defend the reputation of one of its most famous but most widely abused exports: pasta with bol...

Tagliatella day
An irresistible worldwide ola of tagliatelle al ragù bolognese will be the protagonist of the 2010 International Day of Italian Cu...

tagliatelle alla bolognese
An irresistible worldwide ola of tagliatelle al ragù bolognese will be the protagonist of the 2010 International Day of Italian Cu...

2009 sunday 5/31
We expect many to Sunday May 31 Cannara to attend the commemoration of Angelo Paracucchi which will be headed the way of a land ...

1 / 15 November 2008
Gastronomic Tour in the USA East Coast with Monini North America INC

2008 September Guest Chef for the Umbrian Food Festival in Tubingen
Guest chef for the Umbrian food Festival in the Tubingen Rathaus

June 2008
Guest Chef for the Italian Institute of Culture at the Ankara Swiss Hotel and Sofranbolu Saffron weeks, personal chef to the sing...

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

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.