Since ancient times the wood-burning oven has been used to bake bread and other foods. Its origin is lost in time but leads us back to the origin of bread. The only way to bake it was by means of a wood-burning oven. As well as bread, other foods can be cooked such as, in first place pizza followed by roast meats, pastries and cakes.
The wood-burning oven provides the food with a cooking and above all with a wholesome flavor that cannot be achieved with other types of cooking. Today, after 50 years and three generations, the Di Fiore ovens are synonymous with quality and economy appreciated all over the world and contribute to the fame of the deliciousness and wholesomeness of the true Italian pizza cooked in a wood-burning oven.
Ernesto Di Fiore, gifted with a particular creativity and manual ability as regards to reinforced concrete construction, invented and began to build his first prefabricated ovens. Built in his workshop in the basement of his house, the first ovens were sold to local families. Immediately they proved, compared to the old brick constructions, to be easy to assemble, economical, practical and above all baked bread, pizza and an infinite number of foods extremely well.
The first pizzerias with wood-burning ovens appeared on the Adriatic Riviera and the Di Fiore firm built, also with the collaboration of the same pizza chefs, an oven especially designed for this particular use.
The success of these ovens and the increasing number of requests to purchase them convinced Ernest’s sons, Giorgio and Alessandro, to build a new factory to mass-produce them.
Based on the experience gained over the years, the Di Fiore oven has evolved, firstly improving the quality of the refractory material used, then supplying the customer with a ready to use oven and lastly proposing a gas oven with an automatic temperature control.