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Our wood stove

pani e pizze

The earliest forms of ancient stoves date back to the times of the Egyptians...

The earliest forms of ancient stoves date back to the times of the Egyptians. Later the Romans learned from the Greek civilization the art of building ovens, cooking food and baking bread. It was a real alimentary and gastronomic revolution, and since the Roman time to the present day there have been no major changes in the art of building them. Our house oven dates back to the early nineteenth century and is built in the traditional way.
To obtain a good heating of the oven, you must have a covered place in which to deposit the so-called "bundles" of little twigs or kindling, very suitable to heat quickly and so that the heat is released uniformly in all its parts.
When the oven has reached the temperature of 350-400 centigrade degrees, after about 3-4 hours, the oven is considered ready for the next baking.
At the beginning of the ignition, you should use some bundles (two or three) as well as some pieces of wood of a certain size, to ensure the duration of the heat, in the hours of preparation and also during the fateful hours required for baking bread.
The wood oven allows the use of precious materials, like wood of hazelnut, which permeates the environment with aromas and perfumes that you can then find in bread; you just need a sprig of juniper burned a few seconds before baking to give a good flavour to breads.
If you get a well-done bread, (because quite often the opposite happens), it's always a mixture of faith and respect towards the Author of many gifts!
And faith and respect require serious contemplation and exclude peremptorily that one may perform the rite of making bread as something to be taken carelessly, or imagine that you can get good results with your head in the clouds or thinking it is something trivial and not deserving a effort. Because, I repeat, it is an expression of a received gift and as such you have to deserve it. That's why we continue, "as tradition says," to make the sign of the cross on breads and pizzas.


  • Il forno acceso
  • La pizza al rosmarino
  • L'impasto per il pane

publication date 15/10/2009 16:22 | Share