We have proper pizza wood ovens at all pizzerias of il Molino Family
Only stone wood ovens are still used for baking this Italian dish. The fact is that in the traditional stone lined oven the heat is distributed evenly. The light smoke, which comes from burning logs, is equally important. It gives pizza a delicate smoked aroma.
The oven, where a genuine pizza is cooked, must be stoked with firewood and have the temperature not lower than 400 degrees. In Italy, pizzerias which have such oven have a special sign – forno a legna. That means that their oven is stoked with firewood. In the il Molino pizzeria family we have this kind of ovens installed.
Pizzaiolo, segnor Franco Pisciottano, believes that only by using a wood oven it is possible to get the taste that distinguishes a genuine Italian pizza. "The same oven is set at Trattoria la Terrazza, in Castellabate" – he argues.
Every il Molino pizzeria is equipped with wood oven from the Italian manufacturer – Stefano Ferrara Allestimenti. It is built of stones from the slopes of Mount Vesuvius according to ancient Neapolitan tradition. Its size is 160 cm x 160 cm, height – 137 cm, internal diameter – 120 cm, and weight is 2.5 tons. Up to 8 pizzas can be baked at a time in such oven.
Stefano Ferrara Allestimenti manufactures ovens exclusively for baking pizza. Clients of the company are the world's best pizzerias, certified by D.O.C. – Association of pizza makers, Naples, Italy.
At the end of 1999 wave of panic arose first and then the protests of local residents throughout the whole Italy took place. What could cause such an unusual reaction?
It turned out that the Brussels administrative apparatus of the United Europe had prepared a new law concerning the whole European Union. It was reported that pizza should be cooked using only electric ovens with the temperature not higher than 250 degrees. This decision was made due to the fact, that wood-fired ovens were not sufficiently hygienic. In Brussels, however, they had missed the fact that since the first pizza has been baked, the whole Italy used firewood ovens and that the heat, produced by firewood, sterilized the product. To the joy of all Italians, this misunderstanding soon rendered to null, and everyone’s favorite dish is still baked according to ancient traditions.