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Lorenzo Ferri

Head chef since 1998, born in Bologna.

Lorenzo Ferri, head chef
Head Chef · Since 1998

A Kitchen From Bologna

Lorenzo learned to roll pasta at his grandmother’s table in Bologna and has rolled it on Mulberry Street every morning since 1998.

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  • BornBologna, Emilia-Romagna
  • SignatureTagliatelle al ragù
  • TeachesThe Saturday pasta class, monthly

His Week In The Kitchen

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“Pasta forgives everything except hurry. Give the dough its rest and the ragu its six hours, and the plate will look after itself.”

Lorenzo FerriLorenzo FerriHead Chef
From His Station

Lorenzo’s Dishes

  • Burrata & Heirloom Tomatoes

    Burrata & Heirloom Tomatoes

    $16

    Apulian burrata, tomatoes from the market, basil oil, sea salt. VGF

  • Mussels Pepata

    Mussels Pepata

    $18

    Mussels steamed with white wine, black pepper and chilli. GFDFS

  • Oysters On Ice

    Oysters On Ice

    $22

    Half a dozen, lemon and a red-wine shallot dressing. GFDF

  • Tagliatelle Al Ragù

    Tagliatelle Al Ragù

    $22

    Egg pasta rolled each morning, a six-hour beef and pork ragù.

  • Spaghetti Alle Vongole

    Spaghetti Alle Vongole

    $25

    Littleneck clams, garlic, white wine, chilli, parsley. GF*DFS

  • Farrotto Ai Funghi

    Farrotto Ai Funghi

    $23

    Farro cooked like risotto with porcini and parmigiano. V