Italian takeaway is more than just pizza!

Nonno Joe's
Nonno Joe's

Say the words ‘Italian takeaway’ and your mind probably goes straight to pizza.

But a brand new shop in Biggleswade is hoping to prove there’s much more to it than that.

Nonno Joes opened its doors on Abbots Walk on Saturday, bringing a taste of Italy to Chronicle Country.

It is run by Managing Director Andy Weller, Operations Manager Joe Tutt and Joe’s mum Miche Follano. And the business is named after Joe’s grandfather, Joe

Joe, who was previously a cover teacher at Stratton Upper School, explained that the plan for the takeaway had finally come to fruition after a trip to Italy.

He said: “We’d wanted to set up a pasta bar, and on that trip we realised how we could make it work, how we could make the food quickly and do it well.”

The pasta bar embraces the family’s Neapolitan heritage, with all sauces freshly prepared on site from time-honoured recipes, and all the pasta imported to ensure quality and authenticity.

And they are keen to point out that the food offers a healthy alternative to many traditional takeaways, which can spell disaster for the waistline.

Joe said: “We wanted to offer a bit of quality at lunch time. It’s not like your standard greasy kebab – people can get healthy food for take away, which is quite rare.”

Andy added: “There’s very little in what we are cooking that’s high in calories or fat content. Our food is highly nutritious and cooked responsibly, with no compromise in quality.”

Together they have completely refitted the venue in just seven weeks.

And Nonno Joes has already received a five star Food Standards Agency food hygiene rating after being inspected this week.

Miche said: “I think it’s the maddest thing we have ever done!

“We wanted to bring something a bit up market to town, a bit of style. We don’t want to be too trendy, but about giving quality food and good service.”

While the business currently focuses on the lunchtime market, there are plans to offer a delivery service in the future and extend its opening hours. Each week will feature a ‘special’ – which may be added to the menu if it proves popular.

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