# Our story

> How a small osteria came to Vine Street.

*Our story*

## Twelve tables and a wood oven

![Twelve tables and a wood oven](https://t-restaurant.clearcms.app/media/kitchen.svg)

Luca grew up above his grandmother's trattoria near Modena, where Sunday meant rolling pasta by the metre. After fifteen years cooking in other people's kitchens, he and Giulia found a former bakery on Vine Street, with the old oven still in the wall.

They opened Osteria Lanterna in 2019 with twelve tables, one menu board and no plan beyond cooking what they like to eat. The oven now burns oak every night; the pasta is still rolled every morning; the wine comes from growers they visit each spring.

## In the kitchen and on the floor

### Luca Bellini

Chef & owner

Trained in Modena and Lyon.

![Luca Bellini](https://t-restaurant.clearcms.app/media/chef-1.svg)

### Marta Ferri

Pasta & pastry

Rolls about 12 kg of pasta a day.

![Marta Ferri](https://t-restaurant.clearcms.app/media/chef-2.svg)

### Giulia Conti

Wine & front of house

Knows every grower on the list.

![Giulia Conti](https://t-restaurant.clearcms.app/media/chef-3.svg)

### Close to home

Vegetables from two farms within 40 km, flour milled in the valley, fish from the morning boats. What we can't find here, we bring from the Italian producers we've known for years.

![Close to home](https://t-restaurant.clearcms.app/media/bread.svg)