After 1950 a great number of wood-fired ovens were demolished, due to the invasion of metal ovens and new bread-making methods, making the baker's job easier.
Today, the appeal of the wood-fired oven is different. Consumers are looking for healthy, traditional products and are vigilant about the environmental approach.
In real wood-fired ovens, the baking quality is inimitable due to the design of the baking chamber. It is entirely made of terracotta. This terracotta does not release any harmful substances and guarantees the food exceptional aromas and a healthy environment even at very high temperatures. Terracotta, for its ability to confiscate and slowly diffuse heat, guarantees perfect baking for bread and all other products.
The wood-fired oven, because of its natural and renewable fuel, its authenticity, and the values such as tradition and conviviality that it shares, will be the result of your artisanal know-how and will highlight your work to the consumer.