Nothing Cooks Like a Mugnaini contest winner announced and the winner is …

February 3, 2014

The votes are in for our video contest and you are sending the Long’s to a 3-Day Culinary Getaway Cooking Class in Healdsburg! Allison Long and family’s Non Traditional Christmas Dinner won by a wide margin with 317 votes. Second place goes to Paul Sendldorfer for Turkey Day with 169 votes and third place to … read more

Use a log grate to aid the fire inside your wood burning pizza oven

January 29, 2014

One of the most useful yet neglected tools for wood fired cooking is the log grate. Utilizing a log grate will enable wood placed on top of the fire to burn quickly and efficiently through enhanced airflow. Every oven at the Mugnaini Cooking School is equipped with one and your pizza oven should have one … read more

Vote for the Best Wood Fired Oven Home Video

January 27, 2014

First I want to thank everyone who submitted a video for our first ever Nothing Cooks Like a Mugnaini Video Contest! Your efforts in preparing your meals and your videos was impressive. I think you are all winners and I am especially rewarded to see all of our ovens sizes represented and the proper use … read more

Pizza Oven Firing 101: Breathe life into your fire!

January 9, 2014

It’s very important to me that you have a rewarding wood fired cooking experience with your Mugnaini wood fired pizza oven. To ensure this, it’s necessary to remember to always properly heat your oven. Do not take any short cuts. Sounds simple, but it’s the most important step to ensure success with your cooking. You … read more

Italian New Year’s Cotechino and Lentils

December 18, 2013

Symbolizing coins and good fortune, lentils are a traditional menu item in Italy to ring in the New Year. Combined with rich Cotechino sausage, tomatoes and herbs, they are a hearty and delicious dish for any time of the year.

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Wood-Roasted Fresh Lassen Trout

November 25, 2013

A beautiful fresh trout with a simple stuffing of fennel, lemon and fresh herbs roasted in a wood fired oven is a stunning first course. Wood roasting delivers a tender fish infused with flavor.

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Wood-Roasted Elk Backstrap

November 25, 2013

Often considered one of the best cuts of elk, the lean and tender backstrap is coated with a simple rub of toasted juniper berries, peppercorns and fresh thyme and roasted to perfection in a wood fired oven.

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Andrea Mugnaini Honored for Her Oven Donation to Santa Rosa Jr. College Culinary Arts Program

November 20, 2013

In late October, notable chefs from Sonoma County restaurants joined dignitaries, instructors and students from the Santa Rosa Jr. College B. Robert Burdo Culinary Arts Center to pay tribute to Andrea Mugnaini, founder of Mugnaini Wood Fired Ovens, for her donation of a Mugnaini Barrel Roll oven to the school. The gift of a Mugnaini … read more

Cranberry Shortbread

November 14, 2013

Tangy cranberries mixed with grapefruit juice and sugar baked atop a buttery shortbread base create a picture perfect dessert for your wood fired oven holiday menu.

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Duck Fat – Potato Galette with Caraway and Sweet Onions

November 14, 2013

This impressive side dish offers flexibility as well as good taste. Substitute bacon fat for the duck fat, or use olive oil to make this a tasty choice for vegetarians. Great on a dinner or brunch menu.

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