The recipes are labor-intensive, but I am very passionate about producing quality food that sticks to my family’s recipes. As the owner, I strictly monitor product quality and customer satisfaction.
Past News ReleasesRSS
Altoona, IA (PRWEB) February 01, 2017
Bianchi Boys Pizza & Pasta will be celebrating its tenth anniversary in February 2017 serving authentic Italian dishes from family recipes passed down from generations. Rick Bianchi, owner of Bianchi Boys Pizza & Pasta, started the Italian eatery ten years ago after getting permission to use his mother Elise’s authentic Italian recipes, which she got from her mother, who got them from her mother. His mother had been in food service in the Catholic school system in Des Moines. Although now retired, she really wanted to serve her food to others. Today, everything at Bianchi Boys Pizza & Pasta is made from scratch from her recipes, and nothing comes from a box or can.
“The recipes are labor-intensive, but I am very passionate about producing quality food that sticks to my family’s recipes,” said Bianchi. “As the owner, I strictly monitor product quality and customer satisfaction.”
Signature Bianchi Boys Pizza & Pasta dishes include buffalo chicken pizza, cavatelli, homemade ravioli, shrimp alfredo and stuffed peppers. Bianchi Boys also serves appetizers, sandwiches and salads.
About Bianchi Boys Pizza & Pasta
Bianchi Boys Pizza & Pasta serves authentic Italian cuisine made from scratch, such as sandwiches, pasta and specialty pizzas. The restaurant is located at 2437 Adventureland Drive, Altoona, IA. For more information, please call (515) 957-0807 or visit http://www.bianchiboys.com.
About the NALA™
The NALA offers small and medium-sized businesses effective ways to reach customers through new media. As a single-agency source, the NALA helps businesses flourish in their local community. The NALA’s mission is to promote a business’ relevant and newsworthy events and achievements, both online and through traditional media. For media inquiries, please call 805.650.6121, ext. 361.