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Considered integral to baking true pizza napoletana, the high heat and smoky infusion of flavors created by a brick oven are also wonderful for baking rustic breads, roasting or smoking meats, and much more.
Mario’s oven is hand-built of refractory fire brick, which is stronger than clay and excellent for radiant-heat baking. An insulated ceramic interior keeps the exterior cool to the touch, and a low dome keeps the temperature consistent and the oven hot long after the fire dies down.
Heavy iron door helps control temperature for baking or smoking. Chimney stack lets smoke escape upward. Rack features wheels for mobility. Handmade in the USA. 61" x 34" with stand; 23" cooking surface. 550 lbs.
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Mario Batali Chianti-Red Amici Brick Oven
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$2,995.00
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- Material: Refractory fire brick, iron, metal
- Dimensions: 61" x 34" with stand; 23" cooking surface
- Weight: 550 lbs.
BENEFITS:
- The ultimate brick oven for the home cook.
- Bake pizza and rustic breads, roast or smoke meats and more.
- Impart wonderfully complex, smoky flavors to your favorite pizzas, meats, fish and poultry.
- Refractory fire brick construction—stronger than clay and perfect for radiant-heat baking.
- Insulated ceramic interior keeps the exterior cool to the touch.
- Heavy iron door helps control temperature for baking and smoking.
- Chimney stack lets smoke escape upward.
- Cart has wheels for easy transport.
- Handmade in the USA.
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Raised in Seattle, Mario initially studied the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training, at Le Cordon Bleu in London, from which he withdrew almost immediately because of a “lack of interest.” An apprenticeship with London’s legendary chef Marco Pierre White and three years of intense culinary training in the northern Italian village of Borgo Capanne (population 200), gave him the essential skills and knowledge to return to his native U.S., anxious to bring change to the checkered-tablecloth Italian restaurant establishment.
Mario operates seven restaurants, has written several cookbooks and has created a signature line of cookware and kitchen products.
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