Luciana Sampogna wood fired ovens are hand crafted in Italy by artisans that have been producing terracotta products since 1575. All our ovens are natural products constructed from terracotta, perfect for absorbing heat, diffusing it evenly across the oven surface and retaining it for extended periods.

There is no better oven for value and quality. Here are a few reasons why we recommend Luciana Sampogna ovens:

Terracotta Materials

Cotto Refrattario is Tuscan "refractory terra-cotta clay". Luciana Sampogna ovens are made of 100% naturally quarried cotto refrattario. Not only is this a healthy safe option, it also provides superior thermal efficiency.

The design of Luciana Sampogna ovens ensures pizza and breads deliver a crispy base and the perfect environment for baked and roasted dishes.

Internal Oven Floor

The floor structure of the oven should fit inside the surrounding walls and overhead dome. Luciana Sampogna ovens ensures the heat in the floor remains within the oven and is not lost through the floor and surrounding structure. Otherwise, it is like leaving the heater on with the windows open! An internal "contained" floor design delivers a stable and predictable floor temperature. Also, due to the modular design, the floor pieces are easily replaced through the mouth of the oven, if ever required.

Curved Interior Dome Wall

The interior oven walls and overhead dome should have no flat surfaces. Flat surfaces disturb the natural convection airflow essential for an ideal cooking environment. Luciana Sampogna ovens have optimal curved interior walls which facilitating ideal convection airflow.

Functional Flue Location

The location of the flue should never be positioned outside of the oven opening. Luciana Sampogna oven flues are located just inside the oven. This design feature is essential for capturing all the smoke, preventing it from rolling out the oven mouth, and maintains clear visibility through the oven opening at all fire stages.

Appropriate Size Oven Opening

The oven opening has been optimized on Luciana Sampogna ovens balancing the need for visibility, thermal efficiency and functionality. Excessively large oven openings are less efficient, burn more wood and are therefore more expensive to run.

Appropriate Thermal Insulation

We have predetermined the appropriate thermal mass for each oven size. Depending on how you plan to use your oven, it is important to note that larger thermal mass is not always better! Greater mass requires longer startup time, suitable for daily users such as in a restaurant. However, sporadic residential oven use requires less mass for a quicker startup time.

Cucina Italiana Cooking School

Once you have chosen a Luciana Sampogna woodfired oven due to quality, materials, performance and health reasons, it is time to make the most out of your wood-fired cooking experience. We regularly run cooking classes through our cooking school, Cucina Italiana. As we use a Luciana Sampogna terracotta oven in the class, the same oven that you have purchased, we can teach you the techniques and tricks of cooking with fire. You can then reproduce this using your oven at home. The classes are very comprehensive as we teach you step by step. Classes cover:

• The process of firing up your oven (3 phase process) to achieve optimal results
• The types of wood to use
• Different cooking environments/Heat Zones
• How to regulate and manage the temperature
• Suitable cookware
• Caring for oven and maintenance
• And of course fantastic recipes designed for the wood fired oven

© Copyright 2003 - 2013 | Terms & Conditions
Cucina Italiana Cooking School Pty Ltd: ABN 42 110 681 135