About Forno

Built on fire.
Not shortcuts.

Forno opened in 1987 with a single oak-wood oven and a refusal to compromise. Thirty-seven years later, nothing has changed except the menu.

Why we built Forno.

In 1987, Marco Ferretti returned from two years training in Naples with a single goal: build an oven, make Neapolitan pizza the right way, and never waver. He poured the concrete base himself in a former warehouse on Vine Street and fired the oven for the first time on a Tuesday in March. The first pizza he served was a Margherita. It cost $4.

Today the oven burns through 200 kg of oak every week, the dough still proofs for 48 hours, and the San Marzano tomatoes still come from the same farm in Campania. We've added dishes, lost dishes, hired great people, and kept the one thing Marco insisted on from day one: if it isn't right, it doesn't leave the oven.

Marco Ferretti standing beside his original wood-fired oven with arms folded and a calm expression

The team

portrait of Marco Ferretti in dark apron beside a glowing wood-fired oven

Marco Ferretti

Head Pizzaiolo & Founder

Trained in Naples under Maestro Enzo Coccia. Opened Forno in 1987 with his own hands. Still fires the oven on Friday nights and believes dough is not something you rush.

portrait of Giulia Romano with fresh pasta strands over her forearm

Giulia Romano

Pasta & Pastry Chef

Joined Forno in 2008. Giulia hand-cuts all pasta daily and runs the dessert program. Her tiramisu is made with Marsala and aged savoiardi — no shortcuts, same as everything else here.

portrait of Diego Vasquez in chef whites against a brick wall

Diego Vasquez

Sous Chef

Diego came from a Michelin-starred kitchen and chose to cook here because he was tired of foam. He leads antipasti and seasonal specials, and sources every vegetable himself from local growers.

portrait of Camille Duval smiling in front of wine shelves

Camille Duval

Front of House & Sommelier

Camille built our wine list from 12 bottles to 140, all Italian, all chosen to work with pizza. She believes hospitality is what makes people come back — not just the food.

How we cook

48-hour dough

Our dough is mixed, balled, and cold-proofed for a minimum of 48 hours. This is not a talking point — it is why the crust has flavour and why we will never speed it up.

No freezer shortcuts

Everything is prepped fresh each day. Nothing on the menu uses frozen ingredients. When we run out of something, we stop serving it — we don't substitute.

Italian provenance

San Marzano tomatoes, Tipo 00 flour, fior di latte, and our salumi come from Italian producers we have worked with for over 25 years. Provenance is not a marketing word — it is traceability.

Open kitchen, open fire

The oven is in full view of every table. You can watch every pizza go in and come out. We have nothing to hide because we are not hiding anything.

Come eat with us.

Walk-ins welcome Tuesday through Sunday. For groups of six or more, a reservation ensures your table is ready when you arrive.

View the menu