Deli a Euro­pean de­light

Townsville Bulletin - - -

IF you love the full aro­matic Euro­pean deli ex­pe­ri­ence, then walk­ing into An­gelina’s Deli is like en­ter­ing the ultimate foodie par­adise.

Cured meats, hams, salamis, prosci­ut­tos, sausages, an­tipasti, cheeses of ev­ery va­ri­ety, pas­tas, yo­ghurts, dips, pestos, sauces, rel­ishes, olives and oils to im­ported choco­lates, cof­fee, nuts, toff e e s a nd mouth­wa­ter­ing home­made Euro­pean sweets . . . this full-scale tra­di­tional deli has it all.

And if you’re un­sure where to start first, then sim­ply ask f r i e n d l y a n d h u g e l y k n o w l e d g a b l e o w n e r s A n t h o n y a n d L a u r e n Con­tarino.

Their busi­ness An­gelina’s Deli ( named af­ter An­thony’s much-loved mama An­gelina) has been open two years in May, and from the very start, has set the pace as lo­cal sup­pli­ers of the very best qual­ity im­ported and home­cured Euro­pean food.

An­gelina’s Deli, lo­cated in The Precinct at I dalia’ s Fair­field Waters, fol­lows in the suc­cess­ful and lon­grun­ning foot­steps of An­thony’s mother’s cafe, An­gelina’s Fine Food, now in its 11th year in the An­nan­dale Shop­ping Cen­tre, and is not to be con­fused with the for­mer An­gelini’s restau­rant l ocated right next door to An­thony’s busi­ness in the Fair­field Waters shop­ping cen­tre, which changed hands mid-last year and has been

Span­ish pro­sciutto, taralli bis­cuits, smoked wagyu roast beef, toasted bread with a bal­samic and oil mix, dukka,

and kala­mata olives re-named Ci­a­batta.

Con­fused yet . . .?! Don’t be – be­cause once you walk t h r o u g h t h e d o o r s o f An­gelina’s Deli, you won’t ever for­get the name or lo­ca­tion again.

And it is the strong and co­he­sive f am­ily el ement w h i c h I n g h a m - b o r n An­thony, 27, reck­ons has been the se­cret to the suc­cess of both fam­ily busi­nesses – mother An­gelina and dad Al­fio, along with brother S a n d y a n d s i s t e r - i n - l a w Brid­get, run the An­nan­dale cafe, while he and wife Lau­ren over­see their boom­ing Fair­field Waters busi­ness.

‘‘ We have all al­ways had a pas­sion for food, and we draw our strengths from

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