Our Story
Two friends, one summer in Naples, and a hand-built oven that changed everything.
Fifteen Years of Getting It Right
Marco Ferri and Luis Sandoval met cooking in Naples the summer after college — absorbing technique from a third-generation pizzaiolo who demanded perfection in every stretch of dough. They returned to Durango with a shared obsession: bring the real thing home. The oven took six months to build from Italian firebrick. The dough recipe took two more years to adapt for high-altitude fermentation. Crust & Coal opened in 2010 with eight tables and a menu of five pies. Today we have twelve tables and a menu of seven pies. Some things shouldn't change.
The Hands Behind Every Pie
A small team with a long commitment to craft.
Marco Ferri
Co-Founder & Head Pizzaiolo. Born in Denver, trained in Naples. Marco is responsible for dough development, oven maintenance, and the pursuit of the perfect crust.
Luis Sandoval
Co-Founder & Kitchen Director. Luis manages the kitchen, the sourcing, and the menu. His rule: every ingredient that can be made in-house will be.
Sofia Ricci
Pastry & Desserts. Sofia joined in 2018 after six years in Florence. She runs every dessert on the menu and the gelato program regulars plan visits around.
Come See What Fifteen Years Taste Like
Open Tuesday through Sunday. Reservations recommended for weekend evenings.