The Story Behind Balsamumm
It all began in 2005 with John D’Angelo, founder and visionary restaurateur. On Balsamumm’s iconic logo, he is depicted as a nine-year-old boy, dressed in an oversized suit, standing beside his mother Angela. A touching nod to his roots and to the love of cooking passed down from generation to generation. In his eyes: hope, ambition, and the spark of a passionate future entrepreneur.
Angela is the heart of this story. The true embodiment of authentic Italian home cooking, she knew how to turn simple ingredients into generous dishes that brought family and friends together around the table. Inspired by this spirit, John took over the family restaurant, Roberto, on Bélanger Street in Montreal, where he was always seeking quality ingredients to reinvent the warm dishes of his childhood.
It was in this place, steeped in memories, that Balsamumm was born.
From dipping bread to the final touch on gelato — it was a culinary revelation. A drizzle, a drop, just a few drops… and the entire dish came to life. An immediate success, and still loved today.
In March 2020, the pandemic forced the closure of Restaurant Roberto. But from this pause came a new vision of dining: greener, more sustainable, and more accessible. John then launched Angela & i, a reimagined fine dining concept combining eco-responsible cuisine — cooked without oil or gas — with modern culinary technologies. The result is creative, efficient, and flavorful cuisine, offering true added value… at a fair price. A cuisine of tomorrow, designed to eat well… differently.
Balsamumm is much more than vinegar. It is a story of family, flavors, and passion to be shared.
100% natural, vegan, and gluten-free, this premium balsamic reduction brings richness and intensity that transform every bite. Sweet or savory, it always makes the difference. Try it on any dish — you’ll see.
You can enjoy Balsamumm products at home or offer them as a gift: order online or stop by the Balsamumm boutique at Angela & i.
Adopt the Balsamumm lifestyle — every day, one drop at a time.
Roberto – Memories of an unforgettable restaurant
OUR LITTLE SECRETS FOR BIG FLAVOR
A fry-free kitchen, for maximum flavor!
Did you know that at Angela & i, all our vegetable dishes, and even our delicious homemade fries, are cooked without frying?
Yes, no frying at all! The result: healthier dishes with less fat, and food that retains its vibrant colors and natural aromas. A culinary experience that takes your flavor & pleasure index to a whole new level!
The secret to our perfectly crispy pizza dough!
A meticulous process for a perfect dough.
After more than eight months of testing and trials, we have perfected a light dough that enhances the sauce, basil, and toppings. The secret? Natural sourdough! More nutritious and digestible than chemical leavening, it promotes a fermentation process that transforms starches into maltose, making the dough lighter and easier to digest. On top of that, its unique flavor and finesse will make all the difference in your pizza experience!
Our tomato sauce… Ah, our famous sauce!
If you close your eyes, every bite will transport you straight to the heart of Italy.
As delicious as Mama Angela’s, because it’s her authentic recipe. Just like her, we don’t add any thickening agents to preserve its purity and natural flavor. Carefully prepared in the purest Italian tradition, this homemade sauce enhances our pizzas and serves as the base for our delicious pasta sauces. A true delight with every bite!
Fresh, natural pasta made to perfection!
Made from healthy, fresh, and natural ingredients, that’s what our homemade fresh pasta is all about.
Pasta that retains all its aromas and nutrients, because we don’t add any of the additives or chemicals used in industrial manufacturing processes. Our pasta is extruded using bronze dies, the only method to achieve a rough texture that holds sauces and the most subtle flavors of seasonings and preparations.
And our gelato?
No, 'gelato' isn’t just an Italian word or a trendy way to say 'ice cream.'
On the contrary, the gelato that has earned the reputation of Italian gelaterias is made differently from regular ice cream and contains different ingredients. While ice cream is made with 35% cream and must, according to industry standards, contain a minimum of 10% fat, our gelato is made with fresh milk and eggs, a bit of cream, and sugar. Flavors like vanilla, chocolate, and others are then added to the mixture. To truly appreciate our gelato and the subtlety of its flavors, you simply have to taste it. So, go ahead and indulge.
Our ecological footprint.
Did you know that at Angela & i, all our kitchen equipment is electric?
By choosing renewable energy that doesn’t pollute, we reduce our ecological footprint compared to that of gas-powered appliances. We also provide a safer working environment for our employees by eliminating the risks of explosion or carbon monoxide poisoning. Furthermore, our take-out bags are, of course, made from recyclable paper. We are committed to taking even more actions to protect the environment.
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