A chef has brought his Italian mother’s secret napolitana sauce to the tables of Bedford diners.
The head chef and owner of new restaurant Valentino in High Street spends two days making the traditional pasta sauce.
Giovanni Valentino, who came to Bedford from Rome five years ago, said: “I really learnt everything from my Mum. When I was very, very young she taught me.”
His signature sauce, which complements pasta, fish and steak, contains eight ingredients and Giovanni keeps the recipe close to his chest.
“I do my preparing two days before. You have to give it time and patience,” he said.
“If you take a little bit of time and patience then you have a good result.”
The 37 year old, who was previously the chef at a restaurant in Northampton has gone into business with James Jandu. He is a business partner in the restaurant, which also involves James’ wife Gabriella.
The restaurant, which alongside Italian food specialises in grilled steak and chicken, was previously the home of cafe Blueberi. It was run by James and his family before closing in September last year.
Valentino Restaurant is open Monday to Sunday from midday to 3pm and 6pm to 10pm.