forni ferrara

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

forno ferrara 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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