Nonno's restaurant in Redwood Estates, overseen by Ralph DiTullio for 30 years, is deeply rooted in community and tradition. Named in honor of his wife's grandfather, the restaurant showcases fresh produce grown on-site, including fruits and herbs. Renowned for its tri-tip sandwich and wood-fired pizzas, the venue began in 1986 as a take-and-bake pizzeria. DiTullio's culinary journey highlights the importance of local sourcing and community engagement, leading to sustained success in the local dining scene.
If it grows, I'll grow it: fruit, vegetables-and some of it makes it into the restaurant, too,
Nonno's started in 1986 on Pollard Road, strictly as a take-and-bake for pizzas.
The tri-tip is our best-selling sandwich, while the Italian sub does really well as a close second.
DiTullio delves into what made the place such a success: it's about the food, but also the package deal.
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