Chef Angie Rito Of Don Angie And San Sabino Stops By For A Chat And A Few Laughs
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Chef Angie Rito, co-owner of New York City’s beloved Don Angie and San Sabino, reveals how her childhood immersed in her family’s Cleveland bakery, Rito’s, shaped her culinary identity—long before she pivoted from journalism to the kitchen. She shares the surprising truth behind her dream hot dog: a speck-wrapped Italian combo with pepperoni aioli, inspired by the deli culture of her youth. The episode dives into her family’s legacy, from Sicilian roots and the now-closed Rito’s Bakery to her father and uncle’s post-retirement hobby bakeries, complete with TikTok experiments and holiday food rivalries. Angie also opens up about her creative process, the emotional weight of her father’s bakery closure, and why she’d choose Julia Child as a desert island companion—someone both resourceful and laugh-filled. The conversation culminates in a playful, mouthwatering preview of her upcoming Hot Dog Edit collab with Cherry Bomb, OpenTable, and Visa.
Angie Rito’s iconic pepperoni aioli is made by rendering pepperoni fat and blending it into aioli—fat on fat on fat.
Her dream hot dog is a riff on an Italian combo sub, wrapped in speck and topped with pepperoni aioli, iceberg lettuce, and pepperoncini vinaigrette.
Her family’s Rito’s Bakery in Cleveland specialized in Midwestern-style cassata cake—layered with strawberries and custard or cannoli cream—distinct from Sicilian versions.
Angie’s father and uncle now run miniature bakeries in their garages, turning their passion into small-batch, TikTok-fueled creations.
She uses a microplane not just for cheese and citrus zest, but also for finely grating garlic and ginger—preserving texture and flavor.
…and 3 more takeaways available in PodZeus
Welcome Back: Angie Rito Returns to Radio Cherry Bomb
Carrie Diamond welcomes Angie Rito back to the show, highlighting her culinary influence through Don Angie and San Sabino, and teasing her upcoming hot dog creation for the Hot Dog Edit event.
From Journalism to the Kitchen: Angie’s Career Pivot
Angie recounts her journey from studying journalism to following her passion for food, with her husband Scott’s encouragement and his own career shift from radio sales to culinary school.
Don Angie & San Sabino: Two Restaurants, One Vision
Angie details the differences between her two West Village restaurants—Don Angie’s red-sauce, handmade pasta focus and San Sabino’s bright, seafood-forward, coastal Italian-American vibe.
The Legacy of Rito’s Bakery: A Family’s Culinary Roots
Angie shares the history of her family’s 1960s Cleveland bakery, Rito’s, its Sicilian roots, and the Midwestern twist on cassata cake, now a nostalgic memory.
Post-Bakery Passion: Dad and Uncle’s Garage Bakeries
After the closure of Rito’s Bakery, Angie’s father and uncle transformed their garages into hobby bakeries, now producing small batches and sharing recipes on TikTok.
“I feel like we'd survive together and really thrive out there on that island. And you both like to laugh.”
“Grind up the pepperoni. And then render it out with onions until it's like, you know, crispy. All the fats come out of it.”
“we use grated garlic quite a bit. It's just a nice way rather than using like a garlic press or something that kind of like smushes the, you know, the garlic and kind of ruins it.”
Host
Guest
angie rito
person
don angie
other
san sabino
other
rito's bakery
other
scott tassanelli
person
cherry bomb
brand
nancy silverton
person
open table
organization
julia child
person
visa
organization
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