Only a wood fired oven gives you that unique flavour that can not be reproduced in a normal kitchen oven. Wood fired ovens have been around for 3,000 years or more.

The shape evolved in Egypt and around the Mediterranean, and was independently developed by the Turkic peoples of the Balkans to become the standard shape in Europe. Excavations around Pompeii show that the Romans had been using this basic cooking for a long time.

What it is

Since ancient times the wood-burning oven has been used to bake bread and other foods. Its origin is lost in time but leads us back to the origin of bread.

The only way to bake it was by means of a wood-burning oven.

As well as bread, other foods can be cooked such as, in first place pizza followed by roast meats, pastries and cakes. The wood-burning oven provides the food with a cooking and above all with a wholesome flavour that cannot be achieved with other types of cooking.

How the real wood-burning oven works

There are two cooking systems available using the same wood-burning oven:

1. The “PIZZERIA” system. With a hot oven and open oven door, you leave a little burning wood on one side of the oven. On the other side you cook the pizza, foccacia, bruschetta etc. directly on the oven’s cooking surface.
   
   
2. The “PANIFICIO” system. You heat the oven to the desired temperature, burning all the wood inside. You put the food that is to be cooked in the oven, close the door and wait until it is cooked.

   With this system you can cook roast meats and fish, bread, whole roasted pig and pastries.