Tasty toppings from the V Foundation Wine Celebration Pizza Menu

August 16, 2013

We wanted to follow up with those of you who asked about our pizza menu at the recent V Foundation Wine Celebration fundraiser for cancer research in Napa Valley. We were lucky to have variety of fresh, local produce available, as well as some wonderful artisan ingredients from some of our favorite suppliers. This made … read more

Forge restaurant expands outside of the SF Bay with a new pizzeria in Danville

August 15, 2013

Congratulations to Forge restaurant Executive Chef Jeffrey Amber and his culinary team who are days away from opening a second branch of their immensely popular pizza restaurant in Danville, California. The new Forge Danville features a Mugnaini 140 oven, which they’ll be using to turn out their amazing wood-fired, Neapolitan-style pizzas and other specialty menu … read more

The Scalo Family’s Visit to Healdsburg

August 14, 2013

The Scalo family has a Mugnaini Model Medio 110 in their Pennsylvania home.  They were on a California vacation and booked a private cooking class in Healdsburg so they could learn wood fired cooking techniques. I wanted to thank you all so much for making our time so enjoyable.  We look forward to seeing and … read more

Cooking with the Crew from Chicago’s Four Corners Taverns Group

August 13, 2013

We had a great time at a recent commercial wood fired oven cooking class in Healdsburg with Executive Chef Jim Hoban and his team from the Four Corners Taverns Group in Chicago. Thank you to Chef Jim and your amazing crew for making the class so enjoyable. We can’t wait to hear all about your … read more

Guy Fieri puts Mugnaini on the top of his list in Food Network Magazine

August 8, 2013

We appreciate the shout out from Guy Fieri in this month’s Food Network Magazine, where he delivers the highest praise for his Mugnaini wood fired oven. “Out of every piece of equipment I’ve owned in my career—barbecues, you name it—this is hands down the best,” he declares. Turning out delicious pizzas in 90 seconds for … read more

Countdown to the V Foundation Wine Celebration Cancer Research Fundraiser in Napa Valley!

July 30, 2013

Mugnaini Wood Fired Ovens will be making our third appearance at the V Foundation Wine Celebration, a cancer research fundraising event being held this weekend in Napa Valley. This is the 15th anniversary for this three-day gathering that draws 500 guests from around the country. We’ll be turning out hundreds of pizzas at the “Let’s … read more

Forbes touts the benefits of Mugnaini ovens

July 19, 2013

“Modern technology with the heart and soul of an old world oven” We are thrilled to have two of our Mugnaini wood fired ovens featured in a recent article in Forbes on luxury kitchen appliances. Although the headline describes the most expensive kitchen appliances, we believe that our full range of Mugnaini ovens deliver luxury … read more

Pizzando Brings Pizza and Oh So Much More to Healdsburg

June 24, 2013

7×7.com article by Courtney Humiston November 08, 2012 Mugnani, the maker of those beautifully tiled, wood-fired pizza ovens from Italy, is making a lot of money off of Wine Country these days. Earlier this summer, we reported on what had become a pizza inferno sweeping Napa and Sonoma and now, Pizzando in Healdsburg tosses their … read more

Mugnaini opened the American pizza oven market in 1989!

June 14, 2013

Most Americans were probably introduced to pizza through the work of East Coast Italian immigrants like Gennaro Lombardi and Frank Pepe. In the early 1900’s, these pioneers had to adapt large hand built coal ovens to bake their Neapolitan inspired pizza in the same way wood fired ovens were used back in their native Southern … read more

LA Times – The Many Uses of a Wood-Fired Oven

May 2, 2013

LA Times article by Andréa R. Vaucher June 12, 2008 “A well-designed wood-fired oven offers many benefits over conventional ovens,” says John Thess, general manager of Mugnaini Imports ( www.mugnaini.com) in Watsonville, Calif., oven supplier to chefs Nancy Silverton, Mario Batali and Alice Waters, as well as Francis Ford Coppola and the Culinary Institute of … read more