The discovery of a 1,000-gallon fuel tank stalled the transformation of the old Vanilla Bean bakery into a $2 million center of Italian dining, forcing Rocco and Matt DeFazio — the father-and son team who hope to transform the building into a destination for Italian cuisine — to again ask the city to approve plans for a project the city signed off on five years ago.

In a family that’s been selling Italian food on Fourth Street since 1951, the removal of the tank was taken in stride. The DeFazios will push ahead with construction later this spring. They hope to open their new kitchen by December. A full restaurant should be done by next February.