Pronto by Iozzo’s opens with fresh pasta room and all-day Italian format

The concept opened with breakfast, lunch and dinner service, plus a full bar, making it feel less like a one-time dinner reservation and more like a neighborhood fixture with range. That flexibility is part of the point. Instead of hiding the work of pasta behind kitchen doors, Pronto put the fresh pasta room front and center, turning production into part of the draw for diners who care about craft and transparency.

The market side gives the opening even more weight. Pronto’s offerings include imported Italian products such as oils, vinegars, pasta, cookies, candies and salty snacks, along with ready-to-bake Iozzo favorites like lasagna and meatballs. The menu reaches beyond the pasta room, too, with mortadella and burrata on focaccia, a roasted turkey grilled panini, vegetarian and gluten-free options, and catering for events of all sizes. In other words, this is not just a restaurant with a retail shelf attached. It is built to work as an Italian deli, a coffee stop, a cocktails spot and a take-home pantry all at once.

That approach carries real family history. Iozzo’s says Fred Iozzo arrived from Calabria, settled in Indianapolis after becoming naturalized in 1924 and opened Naples Grill in 1930, described by the company as Indianapolis’ first full-service Italian restaurant. The business later became Iozzo’s Garden of Italy, growing into a destination with three bars, a banquet room, two kitchens and a bandstand. The original restaurant reopened in July 2009 with traditional family recipes and new favorites, and Pronto now extends that legacy into a more market-driven format.