A letter from Giulia Ferri
I grew up in Bologna, rolling pasta with my grandmother on Sunday mornings. Her rule was simple: the sheet is ready when you can read the newspaper through it.
In 2016 my brother Luca and I found an old print workshop off Ashby Yard. He built the wood oven. I brought the rolling pin.
Ten years on, I still roll every sheet by hand before lunch, and the ragù still cooks for six hours at the back of the stove.
We wanted the kind of place where nobody brings you the bill until you ask for it. I hope that's how it feels when you come.
Giulia
Giulia Ferri, chef · with Luca Ferri, the oven and the wine
