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THINK Amedeo's North for all your
Parties - at our restaurant, or we
can cater to your office or home event.

  

 .....Rick and Lisa DeAngelis opened the doors of Amedeo’s North with two primary assets – experience and a stack of recipes from Rick’s beloved Nana. Rick, the son of local legend Amedeo “Dick” DeAngelis, had grown up in the elder DeAngelis’ kitchen, watching him interact with customers, knead the perfect pizza dough and turn out the most amazing lasagna this side of Italy......."...to read entire article click link below
Business Leader Magazine

Recipe from the
Amedeo's Family Cookbook --

                  Lentil Soup  

1 lb Lentils
1 large onion
2/4 cup oil
1 lb spaghetti (broken into small pieces) or small macaroni
Salt & Pepper (to taste)

Wash Lentils. Cover with water, add salt & pepper and simmer about 1 hour, adding water if needed. Lentils should be brothy when done (not too thick).

Cut onion into small pieces. Brown in oil, Mix with lentils.

Cook spaghetti/macaroni according to direction on package. Drain and add to lentils. You can also use beans or split peas in place of lentils.njm``````

Perfect to help warm you up on cold winter days!

 "....Rick DeAngelis, son of founder Amedeo DeAngelis, with his wife, Lisa opened Amedeo's North ..with more than 20 years experience, captured the essence of the original restaurant. Needless to say, he brought the family recipes along with him. Virtually everything at Amedeo's North, from meatballs to marinara sauce, is made from scratch using family recipes. Based on a recent visit, I'd say DeAngelis succeeded. The New York style pizza fully lives up to the reputation it earned."..and...
Greg Cox, restaurant reviewer for the News & Observer