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Captain: Bari style oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Captain: Bari style oven

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  • Captain: Bari style oven

    I am trying to decide on the finish, My father is from Bari Italy and I am wondering if there is a paticular desing may be from that region which is Apulia, if not I am down to the original Pompii style or a tuscan look.

  • #2
    Bari Oven

    Great question. I met the family who owns the Colle Val d'Elsa oven and found out that it is a professionally made oven from Bari. I even tracked down the brochure. Later, I saw tht same oven at a building supply store in the south, but outside of Urban Naples.

    My view is that the Bari oven is very similar to the Tuscan oven. Another way of thinking about it is that the Naples pizzeria ovens are very particular, and just about everybody else in Italy builds the slightly higher, Traditional, dome style. Our precast producer calls the higher style "traditionale" and the lower style "volta bassa" or low dome.

    You can see from the brickwork and dome shape that is has the traditional, higher design.

    Here are the Bari oven photos. If you can build something like this, I think you will be happy.

    http://fornobravo.com/pizza_oven_pho...ens/Colle.html

    There is a whole series to click through.

    Here is another picture of the enclosure:

    http://fornobravo.com/pizza_oven_pho...ens/Colle.html
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Thanks for that info I like the opening in that photo. Do you have any photos of the extirior styles of ovens built in Bari.Thanks again

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      • #4
        I think that opening is pretty interesting too. The arch is higher, but the actual opening looks shorter due to the door design (which I think is needed for temp control)...

        Drake
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

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        • #5
          Other than the standard "gabled house" enclosure they use for that oven, I don't have any other photos. As a rule, I think you see more walled enclosures here in general than any other style.
          James
          Pizza Ovens
          Outdoor Fireplaces

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