On December 19th 2025 in Aspen, Colorado, Angelo's and Piro joined forces to present “A Night with the Stars,” a remarkable culinary experience that celebrated innovation and craftsmanship.The event featured an extraordinary lineup of Michelin-starred chefs—Fabio Sangiovanni and Michele De Blasio, together with Culinary Director Vincenzo Salvatore, whose talents captivated an intimate audience of culinary enthusiasts and industry insiders.
Each chef brought their unique expertise and celebrated culinary philosophies to the table, making the evening a truly unforgettable experience.
Chef Fabio Sangiovanni
Renowned for his modern take on traditional Italian cuisine, Chef Fabio Sangiovanni has earned accolades for his innovative approach and refined flavor profiles. As a Michelin-starred chef with a career spanning some of the most prestigious kitchens in Italy, Fabio has become known for his ability to reimagine Italian classics with a contemporary flair. His dishes showcased not only his technical precision but also his passion for honoring Italy’s rich culinary heritage.
Chef Michele De Blasio
Chef Michele De Blasio, a decorated Michelin-starred chef, has built a reputation for his sophisticated techniques and dedication to showcasing the finest ingredients. Known for his leadership at Giardino, Michele's philosophy emphasizes simplicity and purity, allowing the essence of each ingredient to shine. His ability to balance flavors and textures effortlessly was evident in every dish he presented during the evening, leaving a lasting impression on guests.
Chef Vincenzo Salvatore
As a rising star in the culinary world, Chef Vincenzo Salvatore has quickly made a name for himself with his elegant, precision-driven dishes. Vincenzo’s commitment to elevating classic recipes while introducing subtle, unexpected twists has earned him both critical and popular acclaim. His dishes during the event exemplified the finesse and creativity that have defined his journey as an innovative and celebrated chef.
A Menu of Culinary Masterpieces
The meticulously designed menu was a celebration of Italian culinary traditions, elevated by the chefs’ creativity and mastery. Each course was a testament to their ability to merge classic techniques with modern innovations, using premium ingredients such as Olio Piro’s high-antioxidant extra virgin olive oil and Bonini’s traditional balsamic vinegar of Modena.
Highlights from the Menu
- La Montanara: A reinterpretation of traditional Neapolitan pizza, presented in two ways with tomato, parmesan, basil, parmesan fondue, and shaved white truffle. This dish perfectly blended the rustic charm of pizza with an elevated fine-dining presentation.
- Una Genovese a Roma: Pan-seared beef tongue complemented by a creamy “Cacio e Pepe” sauce, spring onion, and the luxurious touch of Beluga caviar. A bold and indulgent flavor combination.
- Alle Pendici del Vesuvio: Aged 1-year Carnaroli risotto enriched with tomato water, Sicilian oregano, and red shrimp tartare. This dish showcased a balance of tradition and freshness, reminiscent of the volcanic soil of Vesuvio.
- A’ Past e Patan: Traditional mixed-shape pasta with a unique braised potato ragù, smoked razor clams, and seaweed dust. A dish that paid homage to Italian comfort food with an unexpected coastal twist.
- Halibut nel Bosco: Pan-seared halibut filet served with a morel mushroom sauce, hazelnut cream, and shaved white truffle. The perfect harmony of land and sea.
- Porgi l’altra Guancia: Agliancio wine-braised veal cheek paired with a Japanese Kabocha pumpkin purse, licorice powder, and shaved black truffle. A dish that married bold flavors with refined execution.
- Too Much Sauce: A limited-edition dessert by Chef Michele De Blasio and artist Gianpiero D’Alessandro. Styled to look like a mini pizza, the dessert was a playful and artistic creation featuring layers of biscuit, creamy fillings, and a decorative “pizza” element crafted from edible colored chocolate. This unique dish delighted guests with its whimsical design and masterful execution, merging culinary and visual art.
Piro and Bonini: Stars of the Evening
Olio Piro’s premium extra virgin olive oil and Bonini’s traditional balsamic vinegar were integral to the preparation of the menu, enhancing each dish with their exceptional quality and flavor. These ingredients served as both key elements in the recipes and finishing touches that elevated the dining experience.
Guests were also treated to an exclusive gift from Olio Piro and Bonini—a thoughtful gesture that allowed them to take home a piece of the evening’s magic. The gift was a reflection of the event’s commitment to excellence and the celebration of luxury ingredients.
A Shared Vision
“A Night with the Stars” underscored the shared commitment of Angelo’s and Piro to celebrating the best in culinary excellence. By bringing together world-class chefs and showcasing the finest ingredients, the event highlighted the transformative power of collaboration and craftsmanship. Olio Piro’s role was central to this vision, as its high-antioxidant extra virgin olive oil brought unparalleled depth and quality to each dish, exemplifying its status as a premium choice for the most discerning chefs. The evening was a testament to Piro’s mission to elevate fine dining experiences through its dedication to excellence and innovation. This partnership between Angelo’s and Piro demonstrated how premium products like Olio Piro can transcend ingredients and become integral to creating unforgettable moments.
The evening was more than just a dinner—it was a celebration of culinary artistry and a showcase of Piro’s ability to define luxury in the world of fine dining.
