Angela Pia is an elegant, easy no bake dessert that is as rich in history as it is in flavor. Light, chilled and boozy, this dessert will cap off any meal in style.
After making a Grasshopper Pie from a family recipe for a vintage affair a few weeks back, I was inspired to pull out my Grandmother's recipe box which is filled with her hand written recipes, and those from her friends as well as my Great Grandmother.
It was a time before canned soup casseroles with three ingredients were in vogue and everything was a whole food for the most part.
I was thumbing through the dessert sections and landed on a few that felt unique or seasonal I wanted to try and pass along.
My first choice proved that in the '60's (my guess at the recipe vintage) cocktail hour was clearly NOT just for before dinner.
The dessert named 'Angela Pia' or translated from Italian to be 'Pious Angel' was not something I could pass up.
Angela Pia – An Easy No Bake Dessert
Pietro 311 Restaurant – San Francisco
My grandparents would have lived in San Francisco at the time. Anyone who has lived in Northern California in the last century would have heard of famous newspaper columnist Herb Caen.
His columns in the San Francisco chronicle began in the late 1930's and spanned almost 60 years, always the talk of the breakfast or dinner table in my grandparents' household.
When I saw his recommendation on this recipe slip I was sure it must have been a hit at the time.
I did some sleuthing on the pre-printed recipe I found that had seemingly been torn from a larger document.
What I pieced together with some internet help is that the original dessert was served at a restaurant named Pietro 311 on Washington Street in San Francisco.
At the time this would have been in the Produce District, I suspect leaving the clearly adored restaurant a surprise due to its unlikely location combined with its quality cuisine.
The area where it stood is now the Embarcadero Center for those knowledgeable to the Bay Area.
I found a few references to the restaurant in chat sessions from the past decade.
They all shared a common palpable nostalgia and fondness for how 'special' the restaurant and its cuisine were. This dessert was always mentioned so must have really something in the era (before Jello Pudding Parfaits hit the shelves!).
Using Raw Eggs
Friends of Pietro 311
Following the posting of this article I received two emails that I could not resist sharing.
After my research travels on the internet and encountering many misty nostalgic references to Pietro 311, I felt there are others who would relish this background history as I do.
My great thanks to Francis for taking the time to write.
Please check the comments for more similar historical accounts of this favorite restaurant too. They piece together the experience at Pietro 311 and a bygone era of dining.
“Hello. My cousin, Stephanie Alioto, was married to Pietro Pinoni, who owned and operated Pietro’s 311 restaurant at 311 Washington Street in San Francisco, where I was a frequent diner. I loved the Angela Pia desert, which means “pious angel” but which was named after his sister-in-law, Angelina Alioto Figone. And the reason the restaurant was in the produce district at the time was because Pietro’s father-in-law, my Grand Uncle Ignatius Alioto’s fish processing plant, Consolidated Fish Co., was just up the street, and my Grandfather’s plant, San Francisco International Fish Co., was a couple of blocks away where what is now the redwood grove of the Transamerica building at the corner of Washington and Montgomery Streets.
Pietro started his restaurant in the late 50s at 311 Washington St., then when that lease was not renewed, he moved up a block, but kept the 311 name until redevelopment took that building for the new apartments and high-rise buildings sometime in the mid- to late ’60s. Pietro then moved the restaurant across to Marin County, but that was short-lived. He “retired” to make wine, write a book on wine making, and travel.
How long did you all live in SF? Do you remember the Tortola on Polk Street? The predecessor, Garabaldi’s Tamale Parlor, was started by my Great-grandfather; operated by my grandparents, and then by my father until about 1978, when it closed, as none of us wanted to go into the restaurant business.
At one time, a group of us made a list of t he old SF restaurants (and businesses) that were such a part of the city and are now gone – e.g., Maye’s Oyster House, The Old Poodle Dog, Jack’s, Paoli’s, The Temple Bar, El Matador, Original Joe’s on Broadway, Vanessi’s, Veneto’s, The White House, J. Magnin, Roos Brothers, etc. I am sure you remember all of them.
Regards,
Francis Scarpulla”
More Classic Easy No Bake Dessert Recipes You’ll Love
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Recipe
ANGELA PIA (Pious Angel)
Ingredients
- 3 eggs separated
- ½ cup granulated sugar
- 1 ounce brandy
- 1 ounce rum
- 1 cup whipping cream
- 1 package Knox gelatin
- 1 teaspoon vanilla
Instructions
- Set a saucepan filled with water over medium high heat on the stove to come to a low boil.
- Add the packet of gelatin to ¼ cup of water in a metal bowl (which will go over the saucepan of hot water) for 5 minutes.
- While the water is coming to a low boil and gelatin is soaking, add egg yolks to a different bowl and whisk or beat with a mixer until fully mixed. Gradually add the sugar and continue beating until fully mixed into a light yellow, thick mixture. Add the brandy and rum and mix thoroughly.
- If 5 minutes has elapsed, place the bowl with gelatin over the hot water and whisk until it is fully dissolved. Remove from heat to cool for a few minutes. Pour into yolk mixture and stir to fully combine.
- Beat the egg whites until stiff but not dry. Note: this cane be done during the time the gelatin was processing.
- Beat whipping cream until it forms peaks and add the vanilla.
- Fold together the egg whites and whipping cream mixture. Fold those into the yolk mixture until all are fully combined. Put into small cocktail glasses or sherbet cups to chill or freeze at least two hours before serving (I froze mine longer and they were light and easy to eat).
Winnie says
Very cool recipe and beautiful photos. Love the story behind it, too 🙂
Baker Street says
Lovely clicks! Its looks so beautiful and am sure tastes delicious too!
Kath says
Wonderful post! I've never lived in California, but I've certainly heard of Herb Caen. I loved reading the history of Angela Pia!
Lizzy says
Another treasure from your family! Such a gorgeous dessert…and I love all the history you've uncovered 🙂 Thanks SO much for the congratulatory tweet, my friend…I DO think I forgot to reply, but I truly appreciate your thoughtful good wishes! Hope you've had a great weekend, Toni~
Lindsey @ Gingerbread Bagels says
My grandparents lived in San Francisco too! 🙂 This dessert is just gorgeous and your photos are sooo beautiful. I really want to try this dessert out! Thanks so much for sharing the recipe.
By the way, I love the napkin!
Sabrina Modelle says
Oh Toni, you continually amaze me with your sense of history and how much love and time you put into your posts.I just love your blog so much and you, well I love you too. Can't wait until we're sharing a glass and a meal together.
Chef Dennis says
hi Toni
what a wonderful dessert! I think we have forgotten too many wonderful dishes, vintage recipes still have a lot going for them, not just in flavor but in history. Thanks for making this delicious treat and sharing it with us. I still do use raw eggs at home but I do only use free range organic eggs, I don't think you have the problems that you do with storage eggs.
Cheers
Dennis
Barbara | Creative Culinary says
What a charming tale and I so appreciate the discovery of recipes from our relatives (I almost said ancestors but that seemed to infer beyond my grandparents generation).
My cousin has a recipe book from the church my grandmother attended and has shared some of those with me. That she, a non cook, has that special book is so wrong…but I try console myself by looking at Grandma's rolling pin!
Love the simple garnish…beautiful.
Kim Stewart says
I love this recipe and the great American Novel Story, both classic 50's drama. As someone who cannot afford to mess with my immune system, I have a tip if you choose to use pasteurized eggs to avoid any chance of salmonella: Add 1/8 tsp of cream of tartar per egg white, 1 Tablespoon of sugar and whip for twice as long (something about the heated proteins during pasteurization makes then less likely to whip) OR use powdered egg whites. For the yolks, either heat the sugar with very little water, bring to a boil, and slowly stream into the egg yolks, while beating them furiously OR here is microwave option (microwave times vary, mine uses much less time to reach a bubble stage. I've had to experiment but my dog loves the rejections):
In a small heatproof cup, such as a custard cup, mix together :
2 large egg yolks with
1 1/2 teaspoons, water – and
1 teaspoon, fresh lemon juice
Cover with plastic wrap. Cook in microwave on high (100 percent) power, until mixture bubbles – about 25-45 seconds.
Remove the cup from the microwave, stir the mixture with an impeccably clean fork.
Replace the plastic wrap. Microwave again on high power until the mixture bubbles again – this time it will take about 10-20 seconds to bubble. Allow the mixture to bubble (still microwaving on “high”) for 5-10 additional seconds.
Remove the cup from the microwave, remove the plastic wrap once more, stir the egg yolks thoroughly with another clean fork, and allow the mixture to cool before using.
Gail Blake says
We are not Italian, but my Mom used to make this dessert. It was a special occasion dessert, but we all loved it. She gave me the recipe a few years ago and when I am entertaining and hosting an Italian themed dinner, Angela Pia is the dessert! Everyone loves it and asks what it is!
Nava.K says
Looks so tempting, love the way its presented.