Our Story
The history of MAM ovens starts in the 60s from a "challenge" between Cav. Aurelio Malaguti and the owner of the pizzeria "Da Nelson", from which the first wood-fired oven for pizza cooking was born, made for the pizzeria "Da Nelson" in Modena and replaced only in 2018 after almost 59 years of operation. The project was a success right from the start and was very well received in the catering sector. Over the years, the MAM pizza oven has evolved with the integration of new technologies that have led the company to become a leading manufacturer of wood-fired ovens in Italy and the rest of the world.
M.A.M. ovens are available with three main body styles and 3 fuel sources. The Roma oven is a traditional freestanding oven that looks great with a stucco or tile finish. The Milano looks great painted on its own, but really shines when integrated into an enclosure, blending the oven seamlessly with the wall and restaurant decor. The Napoli oven serves as a stand alone restaurant centerpiece with its domed shape and custom tiled finish. All three body styles are available with either a rotating deck or static baking surface. They are available as wood burning, gas burning, or a combination of both for the ultimate combination of tradition and reliability. For those unable to install a fired oven into their location, the M.A.M. Electric oven is the simple solution to bring traditional pizza making to their restaurant.
In 2014, Toronto Canada was established as the location for North American sales and distribution in partnership with Italiana FoodTech inc., a distributor of Italian restaurant equipment including ovens, dough making, and fresh pasta making equipment. This partnership helped to expand the reach of the Malagutti oven to fine restaurants across Canada and the United States.
