Traditions carry on because they come from the soul.
The team at Angelina’s preserves family recipes and combines them with new world techniques to deliver true authenticity.
While Verace Pizza Napoletana (“True Neopolitan Pizza”) is rooted in simplicity, Angelina’s Pizzeria is rooted in quality. Sourcing only the most premium ingredients, each handcrafted pizza begins each morning by stretching and kneading the dough, then smothered in juicy imported San Marzano tomatoes, and finally topped with mozzarella from a cheesemonger in Napoli and locally sourced produce. This delicate process continues into the swelter of Angelina’s 900-degree wood-burning ovens.
What began as a testament to true Pizza Napoletana, has grown into a distinction spanning two locations across Orange County. From the sweeping ocean views at Dana Point to the bustle in Irvine, Angelina’s menu speaks for itself while the environment must be felt.
At Angelina’s Pizzeria, we’re not just serving a meal, we are inviting you to share in a little piece of our passion.
THE ANGELINA’S FAMILY
Meet the Angelina’s Family FILIPPO, SHO, AND ANTONIO place family among the most important things in life — not only the family you are born into but also the family you create from friends, neighbors, coworkers, and those who enrich your everyday with warmth and joy. So we welcome our customers to gather together, get to know the Angelina’s team and consider yourself part of our family.
FILIPPO AND HIS WIFE SHO are the proprietors of Angelina’s. Filippo’s roots can be traced back to Piedimonte San Germano, Italy. He’s spent years pursuing business and has seen great success as a founder and CEO of PSG Capital Partners, Fortunato Capital Management, as well as other management endeavors as he builds businesses that bring great visions to life. Sho was born in Tehran and grew up in Orange County. She has built a successful career in finance, contributing to the business development and marketing of large corporations. Together, they manage the business side of Angelina’s.
ANTONIO was born in Montecanti Terme, in the heart of Tuscany. Surrounded by the incredible natural beauty of the region, his passion for food and wine started early and have never ceased. After completing culinary school, Antonio worked as a sous chef in Michelin star restaurants and traveled all over Europe to gather inspiration and explore diverse cultures. A vacation in 2002 brought him to Orange County, where he fell in love with the area and is now thrilled to run the front of the house with warmth and a smile as Angelina’s Chief Operating Officer.
EXECUTIVE CHEF JONAH has more than 14 years of experience with many types of cuisines, but gravitates toward Italian food because he appreciates the emphasis on fresh ingredients and bringing people together. Prior to Angelina’s he worked as the Sous Chef, then Head Chef of Andrea at The Resort at Pelican Hill. Jonah attended culinary school at Le Cordon Bleu in Scottsdale, Arizona.