Marc and Scot Cosentino of
www.goodfellas.com were researching brick oven design when they came across these magnificent examples of medieval ovens at the Beseno Castle in Trentino Italy. The larger one had a gigantic cooking surface of about 12 feet. Interestingly the brick surface was at a fairly steep incline sloping down from the rear towards the front(this probably made it easier to see and control the cooking). Cooking on such a grand scale required an artisan of both skill and strength to work the extra long tools required while ensuring the food was "fit for a king". Fortunately ovens today such as the NY Brick Oven Co. wood or gas fired ovens
www.ovensforsale.com
are a lot more user friendly requiring only the ability to see if the pizza is cooked and then removing it without having to spin the pizza and estimate temperature and really work the oven. Having cooked about a million pies between them the Cosentino brothers agree modern technology has its advantages.
brick ovens
12 foot deep oven.
Marc Cosentino in front of the ovens.
Smaller wood fired oven.
Castle Beseno, Trentino Italy
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