There are only a couple of artisan wood fired oven manufacturers left in Naples. We found the best – a fourth generation Neapolitan oven manufacturer. It took nine months to convince the Ferarra family and their team of Artisans to leave their factory in Naples to make their very first fixed oven in Ireland. Nine tonne pallets of original materials were shipped into Dublin in anticipation of their arrival. Brick-by-brick from the ground up, a team of artisan oven builders brought ancient style of oven building using Old World Neapolitan techniques to Dublin.

It was worth all the stress to construct such a timeless piece, after just 5 months of opening we received a surprise inspection from Naples. The Verace Pizza Napolitana association (AVPN) was officially established by the Italian government as a denomination of control (DOP). We have now received the prestigious certification that our pizza is a “True” “Vera” pizza of premium quality. We have now joined the list of top pizzerias and have become 707th restaurant to join this list worldwide.

Our Forno (Oven) took two weeks to construct, Santa Maria bricks from Campania were used in the walls and dome, the cooking surface is Biscotto di Sorrento and all of this is packed together with mortar made from volcanic ash from Mount Vesuvius. Says Mr Fererra “We are not surprised with this award that Forno 500° have just received, this is not a prefabbed oven, this is an ancient style Forno (oven) that we built using old world Neapolitan techniques, passed down from my great-grandfather. We locked all workers out during the oven building process so that we could protect our local secrets. I first built ovens with my grandfather when I was just 13 years old, today my son and I carry on this ancient tradition. To this day our ovens routinely maintains daily dome temperatures of 500°C allowing the pizza to puff up as a lighter, more digestible pizza. Our ovens can be found fixed in the best street pizzerias of Naples”.