Renata Ferrara
Co-founder · Executive Chef
About Forno & Co
Home · About
Our story
12 years bringing Italy to Brooklyn
Forno & Co was born in 2013 from a simple obsession: making the most honest Neapolitan pizza in New York. Founders Alessandro and Renata Ferrara left Naples with a wood-fired brick oven in tow and the conviction that the art of the pizzaiolo deserved a worthy home in Brooklyn.
Over twelve years, we've grown from a 20-seat trattoria into a contemporary bistro with a main dining room, terrace, and private dining room — but we've kept the original oven, the same 48-hour fermentation dough, and the same San Marzano DOP tomato suppliers from Naples.
Today we're a benchmark for contemporary Italian cooking, with a team of 8 specialized chefs, a wine list of 140+ labels, and over 18,000 dishes served every month — but the heart of it all is still that wood-fired oven burning since day one.
Forno & Co by the numbers
Our journey
18,000+
Dishes served per month
12
Years of history
8
Specialized chefs
140+
Wines on the list
4.8★
Average rating (312 reviews)
48h
Dough fermentation
Who we are
Meet our team
Chefs passionate about Italian tradition, trained at the finest culinary schools in Italy and the United States.
Marco Lavorini
Head Pizzaiolo · Naples
Giulia Martini
Sommelier · WSET Level 3
Alessandro Ferrara
Co-founder · Pasta Chef
Our values
What drives us
Authenticity
No shortcuts. 48-hour fermentation, imported Italian ingredients, techniques learned from Neapolitan masters. Tradition guides every decision we make.
Warm Hospitality
The Italian table is synonymous with celebration. We treat every guest as an honored friend — with genuine warmth, attentiveness, and the real pleasure of feeding people well.
Seasonality
Our menu follows the seasons. We celebrate local producers, the freshest ingredients, and the natural cycles of Mediterranean cuisine — because the best dish starts with the best ingredient.