About The Bank

The Bank Food and Drink will serve Mediterranean and international dishes that are seasonal, wholesome, home made starting with the best fresh ingredients available on the local market with some indulgence when the ingredient deserves it (for example: Italian extra virgin olive oil, French cheeses, etc). Pastas are homemade, so are the breads, desserts and everything else. The meats are guaranteed to come from farms that do not use hormones, antibiotics or cruelty. We also have a lovely wine list (growing day-by-day!) and some interesting beer and non-alcoholic choices.

Our business is committed to earth-sustainable practices. We conserve energy, recycle, compost, use cleaning products that biodegrade and are not harmful to our waters.  We will be doing our best to use foods that travel the least amount of distance possible to get to the Bank.

Over time, we will be aging and producing our own cheeses, aging prosciutto in-house, and milling our own grains for our breads, pastas and pastries.

Often, consumers rely on the adage that bigger and cheaper is better.  To us, tasty and natural is far better ­ not only for our bodies, but for the entire planet.  There is an Italian proverb that says, the more time you spend cooking ­ the more time you spend on this earth. We really believe in this, it is not just a gimmic. The Bank will be an open book to our clients ­ we welcome anyone to check out our kitchen and ask about our ingredients and growers.

About Us

Giovanni is the head chef for the Fresh Palate (The Fresh Palate is a fresh meal home delivery service owned and operated by Beth Barnett-Boebel, a registered dietitian. In fact, The Fresh Palate has moved from their Blacksburg kitchen to The Bank Food and Drink!  Now, healthy and truly delicious meals will be available for delivery in and around Pearisburg as well!  Orders are made on-line at www.thefreshpalate.com.

-       Owned and was the chef for both a restaurant and wine bar in Siena, Italy

-       Taught at the Apicius Culinary Institute of Florence

-       Taught cooking classes at the Gourmet Pantry in Blacksburg

Nancy:

-       Owned and was the chef for Sage Catering beginning in 1999 and continuing into Italy where she and Gio did catering together.  Nancy and Gio will continue to offer catering services with The Bank.

-       Attended the Apicius Culinary Institute of Florence

-       Worked as an apprentice for a chocolatier in Florence