TRANQUILLI WOOD-FIRED OVENS, PASSION FOR THE TASTE OF TRADITION.
Curious to see how we make our wood-fired ovens?
Watch the video!
THE NEW LINE OF DIRECT COOKING OVENS!
Discover the right model for your needs.
WOOD-FIRED OVEN ARDE BABY
Small but powerful wood-fired oven for direct cooking suitable for making pizza, bread, desserts, and other dishes with small trays.
WOOD-FIRED OVEN ARDE MEDIUM
This medium-sized wood-fired oven for direct cooking can bake two pizzas at a time, lasagna trays, and delicious roasts.
WOOD-FIRED OVEN ARDE MAXI
WOOD-FIRED OVEN ARDE MAXI
From the direct cooking range, this is the largest wood-fired oven. In addition to baking up to 4 pizzas at a time, lasagnas, and roasts, it’s the ideal wood-fired oven for cooking porchetta. A semi-professional and practical oven, accessible to everyone.
HIGH ITALIAN QUALITY
Italian artisanal wood-fired ovens since 1982
OUR STYLE
ARTISAN PASSION, ITALIAN STYLE
We design our wood-fired ovens with the same meticulous passion as artisans of old. Our research never loses sight of the result our ovens must achieve: a traditional cooking capable of preserving the same intoxicating aromas that unfortunately time and new technologies have almost made us forget. The difference between 100-year-old village ovens and ours lies not in taste but in the convenience of ignition and cooking, as well as in perfect separation of food from ash, even in the direct-fire line!
INDIRECT COOKING
DISCOVER WHY TO CHOOSE ONE OF OUR OVENS
In a wood-fired oven with indirect cooking, combustion occurs in a separate chamber from where the food is cooked. The two chambers remain perfectly isolated from each other.
Eat healthy, cook naturally.
WOOD-FIRED DIRECT COOKING
DISCOVER THE NEW LINE OF DIRECT-FIRE WOOD-FIRED OVENS
In a wood-fired oven with DIRECT COOKING, combustion occurs in the same chamber where the food is cooked, and for this reason, it is necessary to use “good” wood, that is, types of wood that, depending on the dishes, can enhance your dishes or leave their aroma intact.
