Half a century has passed since, in 1959, the hard working hands of Angelo perfected the panzerotto recipe: the tradition of the oven baked Neapolitan calzone was transformed into a thin and crunchy crust filled with tomatoes and mozzarella, closed into a half moon shape and fried. Since she was a child, Angela has shown herself to be a prodigy in the art of preparing the delicacies of her father, and with Tonia they have succeeded in maintaining the traditions of their family. At Pizzeria Angelo you’ll really feel like a part of the family, just one taste of their fried pizza balls, introduced on the menu to make the wait for the main course less torturous, will make you a believer. Pizza, panzerotti, baked or fried, and now for 30 years pizza medallions, so soft on the inside yet crunchy on the outside, ready to be stuffed with whatever you desire. A welcoming salon with warm diffused lighting and a fast service for delicious take away that can be eaten standing at their bar or on one of the numerous benches in the nearby Piazza XX Settembre or by the sea.
By now, Pizzeria Angelo has become a must for anyone taking time to visit Mola di Bari, you simply can’t leave without at least tasting one of Angelo’s fantastic panzerotti.
For an evening out with family or friends, or just to grab a quick bite, Pizzeria Angelo will always treat you like one of their own!