« I was only thirteen years old when I went with my father to built my first oven to the famous Neapolitan Pizzeria Brandi and the passion prevailed over me...».

Stefano Ferrara begins his business in 2001 thanks his experience in building handmade brick ovens handed on for many generations.

Craftsman for three generations Stefano Ferrara 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.

Today thanks to the passion, care and attention on details, our ovens besides than to guarantee the best performance in cooking and heat retaining, they are also unique pieces of Neapolitan handicraft highly appreciated and demanded on all over the world...

Handmade working

Our ovens are built brick by brick, without using any prefabricated concrete slabs, as old Neapolitan traditions and they can be adapted to the available spaces existing on the construction site.

Thanks to the right thickness of the plain for cooking, made of refractory plains from Salernitano, with a high thermal and abrasion resistance, and the natural insulating material used, it is possible to retain the heat and also to obtain optimal heat waves ideal for a gradual and homogeneous baking of pizza with also a remarkable saving of firewood and baking times.

After many years of baking, if it’s necessary, the plain for cooking can be replaced while leaving the oven intact.
Our ovens easily reach and take uniform the right temperature of 400°C-500°C for baking Neapolitan pizza.