Forno & Co. started in a single Columbus garage with one ambition: make pizza you'd cross the street for, in cities we actually live in.
Three years later we run wood-fired ovens in Miami, Chicago, and Columbus. Same 48-hour cold-fermented dough. Same tomatoes pulled from the same crates. Different signature pies, because every block has its own appetite.
We don't franchise. We don't freeze. We don't deliver beyond what we can cook fresh.