Our ovens are built brick to brick by hand, without the use of any prefabricated, as ancient Neapolitan tradition, to be able to adapt to any space. The right thickness of the hob (ground) made up of refractory surfaces of Salerno with high resistance to temperatures and abrasion, together with the use of particular natural insulating materials, make sure to retain the heat and have an excellent release of it for the gradual and even cooking of the pizza with a considerable saving of wood and cooking time. Eventually after years of continuous work, the soil can be replaced leaving the oven intact. Our ovens easily reach and maintain the right temperatures for cooking the real Neapolitan pizza, that is 400 ° C - 500 ° C
