Marco Ferrara spent eleven years cooking in Bologna before he decided Wrentham needed a wood-fired Italian restaurant that didn't compromise. He imported a Stefano Ferrara oven from Naples — 900° of wood fire — and built the menu around what it does best.
Oak & Ember opened in 2018 in a converted 1890s mill building on Main Street. The space kept its original brick and timber — we added the oven, a hand-selected wine program, and a team of people who care unreasonably about food.
We import San Marzano tomatoes from the volcanic slopes of Campania. Our eggs come from a farm four miles away. Every pasta is made by hand the morning it's served. The details matter because you can taste them.
11 years in Bologna, 3 years under Massimo Bottura. Moved to Wrentham to open the restaurant he'd always wanted to eat at.
Born in Emilia-Romagna, trained in Bologna. Makes every pasta by hand starting at 6 AM. Seven years with Marco.
Certified sommelier. Curates Oak & Ember's Italian wine list — 80+ bottles, focused on small producers from lesser-known regions.