A PHOTO WALL AT THE ENTRANCE OF DA ANGELO’S HIGHLIGHTS A WHO’S WHO OF CELEBRITIES WHO HAVE EATERN AT THE RESTAURANT
Since 1994 Da Angelo Ristorante has been serving some of Tasmania’s best pizza and pasta, and as the Italian institution celebrates its 30th anniversary this year there is no slowing down for either the restaurant or founder Angelo Fraraccio. A s the sun sets over the picturesque streets of Battery Point in Hobart, there’s a warmth emanating from Da Angelo Ristorante that goes beyond the flickering candlelight and the aroma of freshly baked pizza. February marks a significant milestone for this beloved Italian eatery as it celebrates its 30th anniversary, firmly entrenched as a cornerstone of Tasmania’s hospitality scene. Founded by the visionary Angelo Fraraccio, Da Angelo’s continues to capture the hearts and palates of locals and visitors alike with its commitment to local produce, quality and family values, all mixed with a touch of Italian flair. What started as a humble venture three decades ago has blossomed into an enduring legacy, a testament to Angelo’s unwavering dedication and passion for culinary excellence. He is joined in business by Marco Caporelli, who began working in the kitchen in 1996 and became a partner in 2003. “If you would have
asked me the question back in 1994 if I would still be here in 30 years’ time, I probably would have said no, but as the journey went along, it just kept driving forward,” reflects Angelo. “I first started in business in 1985, I had my first ever restaurant, a little takeaway pizza with a few tables and seats up at Mondos. “I moved up to Concetta’s on the corner of Harrison and Patrick Street, I took that business over and ran that for close to two and a half years but my dream was always to have my own business with my own premises and take the big plunge. “Then there was an opportunity to open a restaurant, a family-run Italian pizza pasta restaurant. I thought what about Battery Point? What a great spot it is. You’ve got your tourists, you’ve got your locals, you’ve got your students, back then there was a lot of students. I thought this would be a great location. So I purchased the place, I had no fear back then, no fear of failure. Started up Da Angelo’s and from day one from when we opened, we were just busy.”
At the heart of Da Angelo’s success lies its unwavering commitment to three fundamental elements: food,
9 Tasmanian Hospitality Review February/March Edition
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