The Firehouse Chef Brings the Brick Oven to You

Twenty years of running into fires — and every off-shift meal was practice for this.

Ask him about his favorite memory and it won't be a fire he ran into.

It'll be a kitchen table. His Italian immigrant parents. A crowd of people who weren't in a hurry to be anywhere else. Too much food. The kind of laughter that takes a minute to die down even after the joke is over. That table is where Ferrucci Brick Oven Pizza actually started — long before there was a truck, long before there was a brick oven bolted to a trailer. It started in the way food always starts when it means something: with people who treated cooking as an act of love rather than a chore.

For 20 years, he was a firefighter. His crew called him the Firehouse Chef — and that detail says something, because firehouses don't hand out nicknames like that to people who just know how to heat things up. Every shift, every off-day, every window between calls: the kitchen was where he went. The Italian food his parents carried over and set down on their table wasn't something he left behind when he grew up. It stayed with him, and eventually it pulled hard enough that he followed it somewhere new.

So he built a brick oven onto a truck and went looking for other people's tables to pull up to.

The pizzas coming out of that oven are 12-inch personal pies — a cheese at $14, specialty options (Buffalo Chicken, Meat Lovers, Veggie Delight) at $18 — made with dough that's fresh every day, blended from two non-bromated flours. It's not gluten-free, and he'll tell you that plainly. What it is: dough that behaves the way dough is supposed to when it meets a real brick oven, which is to say it has character. Finish with a cannoli ($5) or a Ricciardi's Italian Ice if the weather calls for it. The espresso is $3 and it's a single shot, which is exactly how it should be served.

Here's what's worth understanding about how this works: he'll come to you. Your driveway. Your office parking lot. Your HOA's community lawn. Wherever the truck fits, he'll back it in and fire up the oven. The framing he uses — "you are the customer and my boss" — isn't marketing copy. It's the operating philosophy of someone who spent two decades in a profession where showing up exactly when and where you're needed is the whole job. Custom menus, events, festivals, private bookings: it's all on the table. You can book him directly through the app.

The Shortlist chat data for Ferrucci's tells its own quiet story. The 12" cheese pizza has been the most-searched item by a wide margin — residents keep asking about it, which means the word is already out and people want to know if it's as good as it sounds. (It is. That's the point.) Preordering through their Shortlist App app means no standing in line, no guessing when your pie is up. You order ahead, you show up, it's ready.

This weekend, he's got three stops across the area — one of them Clear Pond on Friday at 5pm. Favorite Ferrucci Brick Oven Pizza on Shortlist Pass and their schedule lands on your home feed — you'll see every location drop as it happens without having to chase it down. Or you can pre-order directly through the app before you walk over. Either way, the full menu is one tap away.

Hot pizza, fresh out of a real brick oven, in your neighborhood. Come find him.

The kitchen table his parents built never really went anywhere. He just put it on wheels.