A plan to convert the former Lugii’s restaurant in Harrogate into a flat has been approved.
The Italian restaurant, which was situated in a residential area on Valley Drive, closed in October 2021.
Applicant Nidge O’Brien tabled plans to Harrogate Borough Council to convert the building into a two-bedroom apartment.
Now, the council has approved the plans.
In a report, the authority said the move would “respect the character and appearance of the existing building and surrounding conservation area”.
Luigi’s closed its doors on October 17, 2021. In a post on its Facebook page, management at the restaurant said:
“We have thus reached the end of the journey, and we take this opportunity to thank all the customers who have supported us with their affection during these two years.
“Luigi’s Restaurant will open its doors for you on Sunday 17th October for the last time.
“Heartfelt thanks to all of you, it was a pleasure to pamper you and give you the goodness of our simple and genuine dishes.We will meet again, around the county.”
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Funeral next week for Ripon restaurant owner Mario
The funeral will be held next week for the owner of Ripon restaurant Mario’s.
The family-run restaurant, serving traditional Italian food, has been part of Ripon life for almost 20 years.
Mario Chessa, who was the son of a chef, was born in Napoli in 1959. He moved to England in 1997 with a dream of opening his own restaurant.
He had worked as a chef in Italy and was employed by various restaurants around Harrogate until he became head chef at Joe Rigatoni, which is now Lucia.
In 2004 he fulfilled his lifelong dream by opening Mario’s on Kirkgate, which he ran with his son, Marco, and wife, Maria.
The family announced on social media last week that Mario had lost a long battle with cancer. Many of the hundreds of people who commented on Facebook described him as a ‘lovely man’ who would be sorely missed.
Marco Chessa told the Stray Ferret:
“My father was a much loved, kind, hardworking man. He was a loving father and grandfather and a wonderful husband who will be missed by many.”
“Myself, my mother and all our staff will carry on his legacy. We are closed at the moment but due to reopen on the May 24.”
His funeral will be held on May 19 at St Joseph’s Church on Skipton Road, Harrogate, at 11.30am.
How family holidays in Italy inspired spectacular pasta restaurant’s menu
This article is sponsored by Pranzo Italian.
Yorkshire chef Marco Greco’s fondest childhood memories are of family summer holidays in Calabria, Southern Italy.
From the age of 4, every morning, up in the mountains, he and his sister would stand on chairs to help his Grandmother, ‘Nonna’, make traditional hand rolled fresh pasta on a rickety table with a red checked tablecloth.
While they played at the beach, Nonna would make a fresh tomato sauce for lunch to go with the pasta.
It’s Marco’s love of traditional pasta – and these nostalgic memories – that inspired him to open Pranzo Italian in Ilkley and now Harrogate. It’s a modern restaurant specialising in pasta, handmade every morning.
“Pasta’s always been my thing. A lot of Italian restaurants in Harrogate do similar things, but I wanted to do my own thing which is a bit different.
“I really wanted to focus on the pleasures of having a nice big bowl of fresh pasta and a glass of red wine with your family.
“I have what I like to call a ‘modern pasta menu’. It’s a small menu, but it really puts fresh, homemade pasta front and centre.”
So what makes fresh, handmade pasta so much more superior?
“Fresh pasta has a unique texture and flavour, especially the kind of pasta we make in Calabria. The recipe we use is very simple, and doesn’t use egg, just flour and water. When you’re eating something that’s been made fresh that morning, there’s nothing better.”
After opening in Ilkley in 2018, Harrogate was always top of Marco’s list for another restaurant. He signed the lease for the Cold Bath Road site during the first lockdown, and Pranzo Harrogate opened in October last year.
Marco says he’s been “very lucky” to have amazing support from locals in the town. But with a menu as delicious as Pranzo’s, it’s not hard to see why.
Although there are only about a dozen items, it ticks every box – with creamy, meaty, seafood and veggie options. Arancini appetisers are made on site, with fillings ranging from mushroom, truffle and gorgonzola to crab with lemon aioli.
A favourite from the pasta menu is the Calabrian nduja spicy sausage pasta in white wine, spinach and cream – paired with bigoli pasta, a kind of thick spaghetti.
Seafood fans can sample the lobster ravioli, in a lobster and parsley sauce that offers a uniquely creamy and sweet flavour. From the dessert menu, the grappa tiramisu is not to be missed.
There’s also an extensive wine list from around the world, and a unique cocktail menu – the After Eight espresso martini is not to missed.
For Marco, it’s all about respecting the traditions and creating a family atmosphere:
“It all started with my Nonna, and now it’s what I do best, and it’s what I love. I learned a lot from my Nonna, and now I teach my son Antonio to make fresh pasta the same way. I just want everyone to share my love of fresh pasta – and make my Nonna proud”.