Hearth insulation -- which layer on top?

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Simone,
You can read about this "base insulation layer" on :
http://www.fornobravo.com/FirenzeCon...WeLearned.html and
http://web.tiscali.it/spirbo/ilfornoalegna/index.htm
It was discussed here by Jim (see post 16). Our oven is more of a Firenze
type. We think it will serve us better: we are not planning to bake lots of
bread, so we do not need a lot of a thermal mass. We are going to use our
oven mainly for roasting meats and seafood as well as for baking a pizza or
focaccia. In both cases it's possible to keep some fire going on while
cooking and reduce time heating up an oven.
stanley
PS We have some pictures and I guess we could post them soon.