Aromas of roasting pine nuts, pesto sauces, and baking lasagna fill the air as chefs at Ferrari’s Little Italy and Bakery craft traditional Italian fare according to the owners' family recipes. They sprinkle the signature insalata Ferrari with cranberries, pine nuts, and gorgonzola cheese and top the pollo basilico's roasted chicken with rigatoni, sun-dried tomatoes, and pesto cream sauce. Additionally, a pair of bakers slides around 150 loaves of fresh focaccia bread into their ovens each day, yielding slices topped with three colors of bell peppers, spinach, and gorgonzola cheese. These appear in glass bakery cases alongside pastries and artisan gelato from local dessert makers Madisono’s Gelato and Sorbet.

Inside Ferrari's multiple dining areas, gas fireplaces flicker among exposed-brick walls, and family photos help create a homey feel. On the outdoor patio, fragrant wisteria vines climb a wooden pergola, and a picturesque fountain quietly babbles recommendations from the wine list.