The Wood-Fired Blog

Napolino. It’s Almost Here.

One of the fun things about writing a blog, and hopefully for you reading blogs, is that we can give you access to our thinking and to some of the interesting things that are going on behind the scenes. As the writer, I get to bend some of the rules for what we share with our community — and when. We get to leak our own products and services before they are ready for the market as a whole, so that we get your feedback and you get to see interesting things before anybody else.

So, keeping with the tradition set by the Strada60 and the Forno Bravo Pizza Map, here is a fun photo of the yet-to-be-released Forno Bravo Napolino.



4 thoughts on “Napolino. It’s Almost Here.

  1. Wow…looks like a fun design. As for feedback from the pre-release – I hope it is sized for a stand, and has either different tile color options or possibly a stucco option.

    Love the site, and the innovative work. Saving my pennies for my oven!

    2011 Boston participant.

  2. The cooking size is comparable with the Primavera — both ovens are available in 24″ and 28″ versions. Though the Napolino will be a little heavier. The Napolino60 has the same width as the Strada60, but it has a complete oven landing and the vent outside the oven chamber, so it offers a little more space inside the oven, plus the landing space that can be used for both cooking and organizing pizza, bread and baking pans. We think of the Napolino as a permanent oven, typically set in one place an not moved, so it has better cooking specs, while the Strada60 is optimized for weight and portability.

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