Nonna's Sunday Gravy
Six hours on the back burner, until the braised pork falls apart and the tomatoes turn dark, sweet, and glossy. We ladle it over house-made pappardelle the way Nonna did — generously, and without hurry.
Family Italian restaurant
Third-generation Italian, since 1962.
Ferro's Trattoria brings the warmth of a family table to Federal Hill. From our wood-fired oven to Nonna's Sunday Gravy simmered for six hours, every dish carries three generations of care.
Branzino al Forno
A whole Mediterranean sea bass roasted over fennel and lemon until the skin blisters and the wild herbs perfume the table. We carry it out whole and fillet it before your eyes, steam still rising.
“My grandfather ate here in the 1960s. Walking back into Ferro's still feels like coming home.”
V. Spirelli · Providence, RI
The evening
From the oven to the table.
