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| Stefano Ferrara Forni Srl is a company located in Quarto – Naples that builds and sells
traditional hand made Neapolitan brick ovens with very positive feedback by famous
Neapolitan pizzerias in Italy and abroad
Craftsman for three generations Stefano Ferrara, the owner, begins to work when he was
adolescent with his father known with the name Mastu Natale who was a very popular and
highly regarded Neapolitan artisan. He begins his own business in 2001 thanks his
experience in building handmade brick ovens built brick by brick, as old Neapolitan
tradition handed on for many generations.
Thanks to the used materials and to the correct construction techniques , the Stefano
Ferrara ovens are able of easily reaching and keeping. |
constant the right requested
temperatures for baking Neapolitan pizza. Despite the tradition wants the Neapolitan pizza is baked only in wood ovens , in order to meet the needs of some customers with difficulty in finding the traditional combustible or in getting approved wood ovens by some local authorities, besides than building wood ovens Stefano Ferrara has decided of building even gas ovens. These ones while respecting the traditional construction features of a Neapolitan oven they are provided of a 39200 Kcal gas burner complete of electronic unit control and they have the same performance of a wood oven |
| Official website Stefano Ferrara Forni |
 Forni a legna
website
I ns. forni sono costruiti artigianalmente mattone su mattone, senza l'impiego di alcun prefabbricato, come da antica tradizione napoletana, così da potersi adattare anche a qualsiasi spazio. Il giusto spessore del piano di cottura (suolo), costituita da piani refrattari del salernitano con elevata resistenza termica ed all'abrasione, unitamente all'impiego di particolari materiali isolanti naturali, fanno in modo da trattenere il calore ed avere un ottimo riverbero per la graduale ed omogenea cottura della pizza con un notevole risparmio di legna e tempi di cottura. Eventualmente dopo anni di continuo lavoro, il suolo può essere sostituito lasciando intatto il forno. I ns. forni raggiungono facilmente e mantengono costanti le giuste temperature per la cottura della vera pizza napoletana cioè 400°C - 500 °C. |
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Vera pizza napoletana club:
In Bologna, the first AVPN Point
Inauguration on April 9th
The stop-over in Bologna of the tour Discovering the True Neapolitan Pizza is very important to us. On that occasion, we will launch the first AVPN Point in Italy and the location will be precisely the pizzeria Tonino. In the restaurant of via Cairoli there will be a corner dedicated to Neapolitan pizza where you can find news and promotional information about the Association, about the many events planned each year and about the courses to learn the art...read more
