The Ruffini family has been serving up great food and service in and around Chester County for 39 years. Due to the great success of their drive thru concept in Exton, Pronto, the Ruffini’s decided to take their restaurant in Thorndale to the next culinary level.
The story of the new Pronto Bistro Italiano really starts a few generations back, in the Abruzzo region of Italy. New chef Franco Alvisi’s family grew up just 15 minutes away from the Ruffini ancestors. But through time and travel, and maybe some culinary kismet, Franco ended up living just 2 blocks away from the Ruffini family in Chester County. One fateful day in kindergarten, Franco met Nick Ruffini and they became friends. And the rest, as they say, is history.
Franco Alvisi grew up watching his grandmother make “Italian Sunday Sauce.” He would help her in the kitchen, but never dreamed of becoming a chef. Franco studied management and marketing in college and worked for many years at a desk job. He came to realize that wasn’t his destiny and there was something missing from his life. One day, he had an epiphany that he wanted to be a chef. He enrolled at the Art Institute of Philadelphia and studied pastry. Franco and another childhood friend won the “Best Student Design” category in 2012’s prestigious “Let Them Eat Cake” competition: Philadelphia’s Wedding Cake Design competition for professionals, students and those who love to bake.
Even though Franco studied pastry, he always enjoyed cooking on the savory side. Additionally, he learned about using fresh, local ingredients while he honed his skills at both Roots Café in West Chester and The Stone Barn in Kennett Square. Franco has brought the concept of farm to table with an Italian twist to Pronto Bistro Italiano. He says he just wants to cook “simple Italian food with high quality ingredients.” Lucky for me, I had the chance to taste some!
I asked Franco what was his favorite dish to cook right now. Without hesitation and with a glimmer in his eye, he replied, “Shrimp Risotto,” (pictured below) and jumped up and started cooking. Franco says that no one ever taught him how to make risotto, that he just watched the chefs work and wanted to pay homage to those who trained him. The shrimp were perfectly cooked and were sautéed with red pepper and parsley and tossed with an Asiago cheese risotto. It was creamy and rich and I couldn’t stop eating it. It was clear that Franco cooked this dish with passion.
One of the favorites at the Pronto drive thru has been the Pronto Panini, marinated grilled chicken with sharp provolone and fire-roasted peppers. Franco wanted to take this dish and elevate it into something even more special. He created the Pronto Turnover (pictured below), which has all of the ingredients of the Panini, but is served in a puff pastry with a balsamic drizzle. It is both sweet and savory and shows a clear reflection of Franco’s pastry days.
Another highlight of the menu is the Formaggio Fritti (pictured below). These are not your typical mozzarella sticks. Franco hand cuts fresh mozzarella and coats it with his own-made tempura batter and fries them to order. It is served with a side of both the Pronto marinara and blush sauces. These sauces are made daily and are the same sauces served at Pronto in Exton.
In keeping with Pronto Bistro Italiano’s desire to serve local and fresh ingredients, I finished my meal with an artisanal cheese plate. The restaurant sources all of its cheese from local farms. Franco presented me with a beautiful cheese platter that consisted of Hillside Pasture’s (Juniata County, PA) Havarti, Smoked Cheddar from September Farms (Honeybrook, PA) and Amish Butter Cheese, also from September Farms. Additionally, the cheese plate is served with grain mustard, a chipotle cranberry preserve from Paradise Hill Farm (Reading Terminal Market via the Pine Barrens in NJ), a house made fig compote and Walt’s Swarm Bustin’ honey, which comes directly from a hive in Franco’s girlfriend’s mother’s backyard. What makes the artisanal cheese plate so special is that it is served on tiles that the Ruffini Family found and re-crafted for this purpose. I love this idea of up-cycling for a culinary purpose!
In keeping with the fresh local concept, Franco plans to change his menu seasonally, while keeping established favorites. For example, the current specials include braised meats and other hearty fare, while he plans to focus on grilled fish and lighter vegetables in the summer months.
In addition to the beautiful restaurant, Pronto Bistro Italiano also has an active lounge area which boasts a wine list that is 100% Italian, five beer taps, and nightly happy hour and specials. The entire restaurant menu can also be eaten in the Lounge. Pronto can serve your banquet needs from 20-180 people.
It is clear that the Ruffini family, as well as Chef Franco, has a love for their Italian roots and wants to showcase this passion to their patrons. From the family photos taken this past October in the Abruzzo region of Italy that line the walls, to Chef Franco’s desire to serve “every dish from the heart,” I have no doubt that the ancestors of the Ruffini Family and Chef Franco’s Grandmother would be proud.
Find Pronto Bistro Italiano at 43 N. Bailey Road in Thorndale. Be sure to “like” them on Facebook too, by clicking here.
Photographs credited to Ronna Dewey.
