Marra Forni ovens withstand the test of time. Many lesser ovens that spring up in the market disregard the rich tradition and history of Neapolitan pizza creation. Euro Gourmet, parent company to Euro Restaurant Solutions, has obtained ETL approval for the exclusive U.S. distributorship of these state-of-the-art, yet deeply traditional pizza ovens. With Marra Forni, you are getting an oven that combines the tradition and proven taste of Old Italia with the modern technology of today.
Marra Forni ovens are the most requested on the market, not only in Italy but all over the globe. Marra Forni builds on and improves the age old tradition of wood-fired pizza ovens. These ovens use traditional brick cores to ensure that the pizza has the flavor and quality that makes Neapolitan pizza so sought after. Our ovens feature extraordinarily high temperatures which speed up your pizza’s cook time, but also provide a soft, flaky crust that is never burned or overly crunchy. The interior and the cooking surface are crafted from refractory bricks with a specially insulated base, resulting in even temperatures and consistent, uniform cooking. The dome is reinforced with a metal mesh and refractory cement spray to enable usage at temperatures up to 900 degrees Fahrenheit. The oven engineers at Marra Forni believe that pizza crust should always be delicious and light. They are one of a very small number of manufacturers that craft refractory brick wood-burning pizza ovens in all different dimensions. With such a range of sizes, you can be assured that you will be able to find an oven that matches your restaurant or home perfectly. Our ovens can be adapted to suit many different spaces and styles per your request.
Marra Forni ovens are the choice oven of 9 time world pizza champion, Tony Gemignani. Tony is the first competitor to ever win both baking and acrobatic titles in Italy’s World Pizza Championships, not to mention a plethora of other awards. With all of these accolades, Tony decided to share his experience and knowledge with others through his book Pizza, and by starting the first pizza school in the United States, The International School of Pizza. Here Tony teaches classic Italian style pizza, pizza in Teglia (Sicilian style pizza), Pizza in Pala Romana (Roman style pizza), Neapolitan and American style pizza, including New York, Chicago, and California style. All of these classes are taught using a custom Marra Forni wood-fired pizza oven with our signature black and red tile.